Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 268.11 Kcal (1123 kJ) | ||
| Calories from fat | 152.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.98g | 26% | |
|---|---|---|---|
| Cholesterol | 38.74mg | 13% | |
| Sodium | 355.16mg | 15% | |
| Potassium | 219.22mg | 5% | |
| Total Carbs | 22.98g | 8% | |
| Sugars | 17.38g | 70% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.17 Kcal (558 kJ) | ||
| Calories from fat | 75.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 26% | |
|---|---|---|---|
| Cholesterol | 19.24mg | 13% | |
| Sodium | 176.41mg | 15% | |
| Potassium | 108.89mg | 5% | |
| Total Carbs | 11.42g | 8% | |
| Sugars | 8.63g | 70% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 2.99g | 12% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 19.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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