Best 6 Maple Pork Medallions Recipes

MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE

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.

PORK MEDALLIONS WITH CHILI-MAPLE SAUCE

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.

MAPLE-GLAZED PORK MEDALLIONS

Steps:

• Preheat oven to 325°. In small bowl, whisk the first 9 ingredients; set aside. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap 2 strips of bacon around sides of each pork slice; secure with toothpicks. Place in a greased 13x9-in. baking dish. Pour syrup mixture over top. Bake, covered, 35 minutes. Uncover; sprinkle with brown sugar. Bake until thermometer inserted in pork reads 145°, 10-15 minutes longer. Discard toothpicks before serving. If desired, thicken cooking juices; serve with pork.

MAPLE PORK MEDALLIONS

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.

MAPLE-MUSTARD PORK MEDALLIONS

Steps:

• Remove pork's exterior tough silver skins and any fat; then crosswise cut into 1-1/2 inch-thick (4cm) chunks.Up-end on plastic wrap; cover with more plastic. Use a meat pounder or heavy frying pan to easily flatten into medallions to about 1/2 inch (1 cm) thick. Lightly season with salt and more generously with freshly ground black pepper. (Do not use any salt if tenderloins were purchased with as "seasoned.") Refrigerate until needed, up to a day. Melt butter and mix with olive oil (all of this mixture may not be needed). Stir mustard with syrup and vinegar. Assemble remaining ingredients, as medallions saute very quickly. Saute pork medallions in 3 or 4 batches. Heat a large frying pan over medium heat until quite hot. Meanwhile, dip a few pieces of pork into flour; shake off excess. Add a tablespoon of oil mixture to a pan and several pieces of pork - do not crowd pan! Saute, adjusting heat as needed, until browned, about 3 minutes per side. Keep a on a deep late while repeating as needed with remaining pork, flour and oil mixture. The sauteed pork should be pink inside. When finished sauteing (and without cleaning the pan) return pan to heat and add oil if needed. Saute onion for 2 minutes or until softened. Slowly stir in broth; bring to a boil. Boil over medium-high heat 3 minutes to reduce slightly. Stir mustard mixture into sauce. Continue to bubble until sauce-like, about 6 minutes. Return pork and any juices to sauce; heat 2 minutes, turning medallions once, or until hot.

PORK MEDALLIONS WITH MAPLE-VINEGAR SAUCE

Steps:

• Using meat mallet or rolling pin, flatten pork between sheets of waxed paper to about ¼ in. thickness. Season both sides of pork with pepper. Melt butter in heavy large skillet over medium high heat. Add pork and sauté until brown and cooked through, about 4 min. per side. Transfer to plate. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by ¼, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 min. longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 min. Arrange pork on platter. Spoon sauce over and serve.