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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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This is so good and very easy to do. We did that for Easter. It's from Ricardo. Ingredients:
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) |
Directions:
1. Marinade: In an hermetic bag, mix all ingredients of the marinade.
2. Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
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.
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.
5. Serve medallions and garnish with spiced pecans.
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