Maple-Balsamic-Glazed Pork Medallions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Cooking Light, DECEMBER 2007. maple syrup, balsamic vinegar, Dijon mustard, pork tenderloin, olive oil, salt, black pepper cvt Ingredients:
1/4 cup maple syrup |
3 tablespoons balsamic vinegar |
10 g (2 teaspoons) dijon mustard |
11 1/2 ounces pork tenderloin, cooked per recipe, net from 1 pound fresh, trimmed |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
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.
2. Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-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.
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