Delish! Easy and so flavorful. Made as written and served with Butter Pecan Mashed Sweet Potatoes, which are also delish!
Maple-Balsamic-Glazed Pork Medallions
Balsamic vinegar and maple syrup combine for a sweet-tart sauce that pairs perfectly with the pork medallions; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.
More From Cooking Light
- Calories: 214
- Calories from fat: 27%
- Fat: 6.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.7g
- Protein: 22.7g
- Carbohydrate: 15.3g
- Fiber: 0.1g
- Cholesterol: 63mg
- Iron: 1.5mg
- Sodium: 409mg
- Calcium: 22mg
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 (1-pound) pork tenderloin, trimmed
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.
- Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.
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