Best 3 Pork Medallions With Maple Vinegar Sauce Recipes
Pork medallions are succulent and juicy cuts of pork that are perfect for a special occasion meal. They are often served with a flavorful sauce to enhance their natural flavor. This article provides recipes for two delicious maple vinegar sauces that will perfectly complement your pork medallions. The first recipe is for a classic maple vinegar sauce that is made with maple syrup, vinegar, Dijon mustard, and butter. This sauce is sweet and tangy, with a hint of mustard sharpness. The second recipe is for a more unique maple vinegar sauce that incorporates bacon, shallots, and thyme. This sauce is smoky and savory, with a hint of sweetness from the maple syrup. Both sauces are easy to make and can be prepared in under 30 minutes. They are sure to impress your guests and make your pork medallions the star of the show.
Here are our top 3 tried and tested recipes!
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE
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
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
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
Tips:
- For the best results, use high-quality pork medallions that are about 1 inch thick. If your medallions are thicker, you may need to adjust the cooking time.
- To ensure the pork is cooked evenly, use a meat thermometer to check the internal temperature. The pork should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- The maple vinegar sauce is what really makes this dish special. Be sure to use a good quality maple syrup and balsamic vinegar. You can also add a touch of Dijon mustard or Worcestershire sauce to the sauce for extra flavor.
- This dish is best served immediately after it is cooked. The pork will become tough if it is overcooked.
- Serve the pork medallions with a side of roasted vegetables or mashed potatoes.
Conclusion:
Pork medallions with maple vinegar sauce is a delicious and easy-to-make dish that is perfect for a special occasion or weeknight dinner. The pork is tender and juicy, and the sauce is sweet and tangy. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
