Pork Medallions with Maple Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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By Polly Pitchford, Full Spectrum Healthâ?¢. pork tenderloin, black pepper to taste, green onions, apple juice, Dijon mustard, pure maple syrup, apple cider vinegar, Granny Smith apple cvt Ingredients:
3/4 pound cooked pork tenderloin, trimmed, net from 1 pound fresh |
1 black pepper to taste |
4 green onions, both white and green part, sliced |
1 cup apple juice |
2 teaspoons dijon mustard |
3 tablespoons pure maple syrup |
1 1/2 tablespoons apple cider vinegar |
1 granny smith apple, sliced thin |
Directions:
1. Slice pork tenderloin into 1/2 slices, or medallions. Place each slice between two pieces of clear plastic wrap. Working from the center to the edges, lightly pound the slices with the flat side of a meat mallet to about 1/4 thickness. Sprinkle both sides with pepper.
2. Spray a large skillet with a light coating of cooking oil. Heat over medium heat. Add pork slices to the skillet. Cook over medium heat for 2 minutes. Turn and cook about 2 minutes more or until just lightly pink. Remove from skillet and keep warm. Repeat process for remaining slices.
3. Add green onion to skillet. Cook and stir for 30 seconds. Carefully add apple juice and mustard, stirring to mix well. Cook about 2 minutes or until it slightly reduces. Stir in maple syrup, vinegar and apple slices. Cook and stir about 1 minute more.
4. Return pork and any juices to the skillet and heat through. Remove pork slices to serving plates and spoon sauce over pork. Garnish with green onion and apple slices.
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