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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 says
Love pork tenderloins. I have to try this method, balsamic and maple, MMMM..
Helene says
Yes this looks so good.
April says
OH, these look fantastic!!!
Annie says
You had at Maple!!
It looks delicious and it's a cooking light recipe; even better!
Donna-FFW says
Ashley- just revisiting this recipe, I had starred it.. grade B maple, yes?
Ashley says
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 says
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. says
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 says
Glad you liked it! I've never used golden syrup...I'll have to try it out sometime!