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    Home » Recipes » Main Dish Recipes

    Maple-Balsamic-Glazed Pork Medallions

    Modified: Dec 18, 2016 · Published: Feb 16, 2009 by Ashley

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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 😉

    Close-up of glazed pork medallions.

    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

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    Reader Interactions

    Comments

    1. Donna-FFW

      February 16, 2009 at 8:18 am

      Love pork tenderloins. I have to try this method, balsamic and maple, MMMM..

      Reply
    2. Helene

      February 16, 2009 at 2:20 pm

      Yes this looks so good.

      Reply
    3. April

      February 16, 2009 at 9:16 pm

      OH, these look fantastic!!!

      Reply
    4. Annie

      February 17, 2009 at 7:48 pm

      You had at Maple!!
      It looks delicious and it's a cooking light recipe; even better!

      Reply
    5. Donna-FFW

      February 21, 2009 at 10:24 pm

      Ashley- just revisiting this recipe, I had starred it.. grade B maple, yes?

      Reply
    6. Ashley

      February 22, 2009 at 4:25 am

      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...

      Reply
    7. Michael

      June 06, 2009 at 11:10 am

      Thanks for offering a terrific recipe! We served with mashed sweet potatoes which were a perfect side. We'll be making this again soon!

      Reply
    8. Deb.

      September 11, 2010 at 2:17 am

      Was really yummy! Didn't have maple syrup so I substituted with honey and golden syrup 🙂 Wonder how it tastes with maple.. yum!

      Thanks!!

      Reply
    9. Ashley

      September 14, 2010 at 8:57 pm

      Glad you liked it! I've never used golden syrup...I'll have to try it out sometime!

      Reply

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