Maple Pork Medallions Recipes

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MAPLE PORK MEDALLIONS



Maple Pork Medallions image

Make and share this Maple Pork Medallions recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

1/4 cup maple syrup
1/4 cup mustard, a l'ancienne or 1/4 cup Dijon mustard
2 tablespoons cider vinegar or 2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon chili powder
2 pork tenderloin, cut in 1 inch thick medallions
1 tablespoon oil
3 tablespoons butter
1/4 cup white wine or 1/4 cup unsweetened apple juice
salt and pepper
16 pecans, spiced, roughly chopped (optional)

Steps:

  • Marinade: In an hermetic bag, mix all ingredients of the marinade.
  • Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
  • Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
  • Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
  • Serve medallions and garnish with spiced pecans.

EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE



Easy Pork Medallions with Maple-Balsamic Sauce Recipe image

Thirty minutes is all you need to make this delicious and easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 30m

Number Of Ingredients 10

1/4 cup maple syrup (the real stuff!)
3 tablespoons balsamic vinegar
1/8 teaspoon red pepper flakes
2 teaspoons dijon mustard
1 pound pork tenderloin (one piece)
2 teaspoons vegetable oil (divided)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Scallion chunks for garnish

Steps:

  • Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
  • Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
  • Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
  • Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
  • Return the rest of the cooked pork to the pan.
  • Pour in the maple-balsamic sauce and cook for 1 minute.
  • Garnish with scallions.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 16 g, Protein 30 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 402 mg, Sugar 14 g, UnsaturatedFat 4 g

MAPLE PORK MEDALLIONS



Maple Pork Medallions image

The secret's in the sauce! So quick and easy to prepare, this is a great weeknight meal idea.

Categories     Pork

Time 45m

Yield 4 portions

Number Of Ingredients 5

60 ml (1/4 cup) maple syrup
30 ml (2 tablespoons) Dijon mustard
125 ml (1/2 cup) 35% cooking cream
2 454-g (1-lb) pork fillets, cut into medallions
Salt and freshly ground pepper, to taste

Steps:

  • In a large saucepan, combine the maple syrup, Dijon mustard and cream.
  • Add the pork and cook uncovered for 30 minutes over medium heat, stirring occasionally.
  • Season with salt and pepper.

MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE



Medallions of Pork With Maple Balsamic Sauce image

Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner.

Provided by conniecooks

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 (10 -12 ounce) pork tenderloin
1 tablespoon olive oil
2 garlic cloves, minced
salt & freshly ground black pepper
2 tablespoons butter
1/2 cup chopped green onion
4 tablespoons Dijon mustard
1 tablespoon fresh rosemary, finely chopped
2 cups chicken stock
1/4 cup pure maple syrup
1/4 cup balsamic vinegar
2 tablespoons butter

Steps:

  • Slice the pork tenderloin crosswise into 1/2" inch pieces.
  • Place each medallion between two pieces of plastic wrap on a flat surface.
  • Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
  • In a skillet heat the olive oil and garlic over medium heat.
  • Add the pork medallions and brown on each side for 3-4 minutes.
  • Remove to a warmed platter and season with salt & pepper.
  • In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
  • Add the Dijon mustard, the fresh rosemary, and the chicken stock.
  • Reduce over medium heat by one-quarter.
  • Add the maple syrup and Balsamic vinegar.
  • Reduce till slightly thickened.
  • Add remaining butter and stir to thicken.
  • Serve warm over medallions with couscous or rice pilaf.

Nutrition Facts : Calories 340.5, Fat 20.7, SaturatedFat 9.5, Cholesterol 80.9, Sodium 460.4, Carbohydrate 20.4, Fiber 0.9, Sugar 14.6, Protein 18.6

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS



Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

  • Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  • Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

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