MAPLE PORK MEDALLIONS

Maple Pork Medallions image

Provided by Boomette

Categories Pork

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

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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.