Best Pork Medallions With Tangy Maple Sauce Recipes

Medallions of Pork With Maple Balsamic Sauce image

Provided by conniecooks

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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 : Calories 340.5, Fat 20.7, SaturatedFat 9.5, Cholesterol 80.9, Sodium 460.4, Carbohydrate 20.4, Fiber 0.9, Sugar 14.6, Protein 18.6

Maple Pork Medallions image

Provided by Boomette

Categories Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

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)

Steps:

Marinade: In an hermetic bag, mix all ingredients of the marinade.
Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
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.
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.
Serve medallions and garnish with spiced pecans.

Pork Medallions with Chili-Maple Sauce image

Yield Makes 2 servings

Number Of Ingredients 7

1 (12-ounce) pork tenderloin
1/2 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil
3/4 cup low-salt chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili-garlic sauce
1 green onion, chopped

Steps:

Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder.
Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.

Pork Medallions With Pear-Maple Sauce image

Provided by Patsy A.

Categories Healthy

Time 24m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces pork tenderloin
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 medium pears, peeled and coarsely chopped
1/4 cup pure maple syrup
2 tablespoons dried tart cherries, halved
2 tablespoons dry white wine

Steps:

Trim fat from meat.
Cut meat into ¼-inch slices.
In a medium bowl combine rosemary, thyme, salt, and pepper.
Add meat slices; toss to coat.
In a large skillet, cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once.
Remove meat from skillet; set aside.
In the same skillet combine pears, maple syrup, dried cherries, and white wine.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.