Medallions of Pork With Maple Balsamic Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner. Ingredients:
1 (10 -12 ounce) pork tenderloin |
1 tablespoon olive oil |
2 garlic cloves, minced |
salt & freshly ground black pepper |
2 tablespoons butter |
1/2 cup chopped green onion |
4 tablespoons dijon mustard |
1 tablespoon fresh rosemary, finely chopped |
2 cups chicken stock |
1/4 cup pure maple syrup |
1/4 cup balsamic vinegar |
2 tablespoons butter |
Directions:
1. Slice the pork tenderloin crosswise into 1/2 inch pieces.
2. Place each medallion between two pieces of plastic wrap on a flat surface.
3. Flatten with meat mallet or the bottom of a heavy pan till 1/4 thick.
4. In a skillet heat the olive oil and garlic over medium heat.
5. Add the pork medallions and brown on each side for 3-4 minutes.
6. Remove to a warmed platter and season with salt & pepper.
7. In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
8. Add the Dijon mustard, the fresh rosemary, and the chicken stock.
9. Reduce over medium heat by one-quarter.
10. Add the maple syrup and Balsamic vinegar.
11. Reduce till slightly thickened.
12. Add remaining butter and stir to thicken.
13. Serve warm over medallions with couscous or rice pilaf.
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