Maple Pork Medallions
Posted by Camp Cook on May 24, 2010 · Leave a Comment
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Maple Pork Medallions - This is an easy recipe to put together and the taste of all the different ingredients combined makes for a wonderful pallet. Tender pork tenderloin mixed with sweet, succulent marinade, This is without a doubt one of our Best meat recipes.
Prep Time: 20 mins |
Ingredients to make Maple Pork Medallions
Marinade
1/4 cup maple syrup
1/4 cup mustard, a l’ancienne or Dijon mustard
2 tablespoons cider vinegar or red wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon chili powder
Pork
2 pork tenderloins, cut in 1 inch thick medallions
1 tablespoon oil
3 tablespoons butter
1/4 cup white wine or unsweetened apple juice
salt and pepper
16 pecans, spiced, roughly chopped (optional)
Directions to make Maple Pork Medallions
Step 1:Marinade: In an hermetic bag, mix all ingredients of the marinade.
Step 2:Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
Step 3: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.
Step 4: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.
Step 5:Serve medallions and garnish with spiced pecans.
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