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MAPLE BALSAMIC GLAZED PORK MEDALLIONS

By

Cooking Light – December 2007

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1/4 cup maple syrup
  • 3 tblsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 lb pork tenderloin, trimmed
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Details

Preparation

Step 1

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 heavy0duty plastic wrap; pound to ¼ inch thickness using a 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 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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