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This is the second time I've made this recipe, and it was just as good - if not better - the second time around. The Dijon and balsamic cut the sweetness of the sauce nicely, and the meat is incredibly juicy. This is definitely great to entertain with! I have to say, though, that I doubled the recipe this time to make "8" servings, and between 4 of us, we only have 3 pieces of pork left. Just a heads up 😉
Maple-Balsamic-Glazed Pork Medallions
Cooking Light December 2007
Balsamic vinegar and maple syrup combine for a sweet-tart sauce; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.
¼ cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to ⅓ 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 ¼-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.
Yield: 4 servings
Nutritional notes:
CALORIES 214 (27% from fat); FAT 6.4g (sat 1.7g,mono 3.3g,poly 0.7g); PROTEIN 22.7g; CHOLESTEROL 63mg; CALCIUM 22mg; SODIUM 409mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 15.3g
MacGourmet Rating: 5 Stars
Donna-FFW
Love pork tenderloins. I have to try this method, balsamic and maple, MMMM..
Helene
Yes this looks so good.
April
OH, these look fantastic!!!
Annie
You had at Maple!!
It looks delicious and it's a cooking light recipe; even better!
Donna-FFW
Ashley- just revisiting this recipe, I had starred it.. grade B maple, yes?
Ashley
I used grade A because that's all we keep in the house. It's one of our splurges...growing up on the fake stuff I had no idea what syrup really tasted like! I'm not sure how different B tastes...
Michael
Thanks for offering a terrific recipe! We served with mashed sweet potatoes which were a perfect side. We'll be making this again soon!
Deb.
Was really yummy! Didn't have maple syrup so I substituted with honey and golden syrup 🙂 Wonder how it tastes with maple.. yum!
Thanks!!
Ashley
Glad you liked it! I've never used golden syrup...I'll have to try it out sometime!