Pork and maple might seem like an odd combination, but Easy Pork Medallions with Maple-Balsamic Sauce proves why this pairing works so well. Pork has a natural sweetness in its meaty flavor which the uniquely smoky and syrupy taste of maple complements. Add in a little balsamic vinegar for extra tang and savoriness, and you have a winning sauce on top of juicy cutlets. Easy Pork Medallions with Maple-Balsamic Sauce is a speedy recipe for a memorable main course, perfect for busy weeknights.
Ingredients• 1/4 cup maple syrup • 3 tablespoons balsamic vinegar • 1/8 teaspoon red pepper flakes • 2 teaspoons dijon mustard • 1 pound pork tenderloin, in one piece • 2 teaspoons vegetable oil, divided • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1/4 teaspoon garlic powder • scallion chunks, optional, for garnish
Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan over the stove-top.
Turn the heat to high and boil until the mixture has reduced to 1/3 cup, about 3 minutes.
Turn off the heat and whisk in the dijon mustard.
Slice the pork tenderloin into 8 equal pieces.
Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/4-1/2-inch thick.
Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium-high heat.
Season the flattened pork pieces with salt, pepper, and garlic powder.
Once the oil is hot, add the seasoned pork pieces and cook until it reaches an internal temperature of 145 degrees F, about 90 seconds per side.
Repeat the flattening, seasoning, and cooking process with the remaining pork slices, using the remaining 1 teaspoon of the oil. Again, test with a meat thermometer to ensure the internal temperature is at least 145 degrees F.
Return the rest of the cooked pork to the pan.
Pour in the maple-balsamic sauce and cook for 1 minute.
Garnish with scallions and serve.