Best 2 Medallions Of Pork With Maple Balsamic Sauce Recipes

Indulge in a tantalizing culinary journey with our delectable Medallions of Pork with Maple Balsamic Sauce, a dish that elevates the humble pork loin to new heights of flavor. This succulent pork dish features tenderloin slices seared to perfection, enveloped in a luscious sauce that harmoniously blends the sweetness of maple syrup with the tangy acidity of balsamic vinegar. Accompanying this main course are three enticing recipes: a refreshing Cucumber and Red Onion Salad that adds a crisp contrast to the richness of the pork, a creamy and indulgent Mashed Sweet Potatoes that provide a velvety foundation, and a vibrant Roasted Brussels Sprouts dish that offers a delightful balance of earthy flavors. These recipes come together to create a symphony of textures and tastes, promising an unforgettable dining experience.

Let's cook with our recipes!

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Pork Loin Medallions with Balsamic Vinegar image

This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.

Provided by sumchef

Categories Meat and Poultry Recipes Pork

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat
4 cloves garlic, minced
1 tablespoon salt
1 tablespoon Dijon mustard
1 tablespoon white sugar
1 teaspoon ground black pepper
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Cut pork loin into even, 1/2-inch medallions.
Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g

MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE

Medallions of Pork With Maple Balsamic Sauce image

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.

Provided by conniecooks

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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

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

Tips:

For the best results, use high-quality pork medallions. Look for medallions that are evenly thick and have a good amount of marbling.
To ensure that the medallions cook evenly, pound them to an even thickness before cooking.
Do not overcrowd the pan when cooking the medallions. This will prevent them from cooking evenly.
Cook the medallions over medium-high heat until they are browned on both sides and cooked through. The internal temperature of the medallions should be 145 degrees Fahrenheit.
Let the medallions rest for a few minutes before serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
The maple balsamic sauce is a great complement to the pork medallions. The sweetness of the maple syrup and the tanginess of the balsamic vinegar create a delicious and flavorful sauce.

Conclusion:

Pork medallions with maple balsamic sauce are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The medallions are tender and juicy, and the sauce is flavorful and tangy. This dish is sure to please everyone at your table.