Easy Pork Medallions With Maple Balsamic Sauce Recipes

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

Ingredients

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

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