Maple Glazed Pork Medallions Recipes

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MAPLE-GLAZED PORK MEDALLIONS



Maple-Glazed Pork Medallions image

My sister shared this maple-glazed pork medallions recipe with me, and it has become a favorite with family and friends. Sweet maple with salty bacon is a delicious taste combination with the pork. -Bonnie De Jong, Holland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 cup maple syrup
2 green onions, chopped
3 tablespoons thawed orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon curry powder
12 bacon strips
1 boneless pork loin roast (2 pounds), cut into 6 slices
1/4 cup packed brown sugar

Steps:

  • Preheat oven to 325°. In small bowl, whisk the first 9 ingredients; set aside. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap 2 strips of bacon around sides of each pork slice; secure with toothpicks. Place in a greased 13x9-in. baking dish. Pour syrup mixture over top. Bake, covered, 35 minutes. Uncover; sprinkle with brown sugar. Bake until thermometer inserted in pork reads 145°, 10-15 minutes longer. Discard toothpicks before serving. If desired, thicken cooking juices; serve with pork.

Nutrition Facts : Calories 473 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 834mg sodium, Carbohydrate 51g carbohydrate (46g sugars, Fiber 0 fiber), Protein 36g protein.

GLAZED PORK MEDALLIONS



Glazed Pork Medallions image

"After my husband was told to lower his cholesterol, he was sure he'd never taste good food again," writes Michele Flagel of Shellsburg, Iowa. "He was so surprised by this entree, which proves you don't have to eat fish every night to keep fat down."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1-1/4 pounds)
1/4 teaspoon salt
1/3 cup reduced-sugar orange marmalade
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon crushed red pepper flakes

Steps:

  • Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.

Nutrition Facts : Calories 200 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 231mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

MAPLE GLAZED PORK LOIN



Maple Glazed Pork Loin image

Everyone cleans their plate when I make this. I serve it with three cheese mashed potatoes and a garden salad.

Provided by missdixie

Categories     Meat and Poultry Recipes     Pork

Time 3h10m

Yield 10

Number Of Ingredients 6

1 (5 pound) pork loin roast
¼ cup butter, melted
¼ cup white vinegar
⅓ cup light maple flavored pancake syrup
1 tablespoon cornstarch
¼ cup brown sugar

Steps:

  • Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
  • Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 7.5 g, Cholesterol 119.7 mg, Fat 22.9 g, Protein 36.7 g, SaturatedFat 9.8 g, Sodium 110.3 mg, Sugar 6.6 g

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

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

MAPLE-CHILI GLAZED PORK MEDALLIONS



Maple-Chili Glazed Pork Medallions image

Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze. Make it a meal: Enjoy with Southwestern Calico Corn, also available on this site.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

1 teaspoon chili powder
½ teaspoon salt
1 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
¼ cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Steps:

  • Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
  • Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 6 g, Cholesterol 49.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 17.6 g, SaturatedFat 1.1 g, Sodium 338.1 mg, Sugar 4.9 g

MAPLE PORK MEDALLIONS



Maple Pork Medallions image

Make and share this Maple Pork Medallions recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

1/4 cup maple syrup
1/4 cup mustard, a l'ancienne or 1/4 cup Dijon mustard
2 tablespoons cider vinegar or 2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon chili powder
2 pork tenderloin, cut in 1 inch thick medallions
1 tablespoon oil
3 tablespoons butter
1/4 cup white wine or 1/4 cup unsweetened apple juice
salt and pepper
16 pecans, spiced, roughly chopped (optional)

Steps:

  • Marinade: In an hermetic bag, mix all ingredients of the marinade.
  • Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
  • Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
  • Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
  • Serve medallions and garnish with spiced pecans.

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