Get ready to tantalize your taste buds with a dish that perfectly balances savory and sweet! Our Easy Pork Medallions with Maple Balsamic Sauce is not just a meal; it's an experience that will elevate your dinner table in just 30 minutes. Imagine succulent pork medallions seared to perfection and drizzled with a rich, glossy sauce that combines the tang of balsamic vinegar with the natural sweetness of maple syrup. This recipe is a showstopper that will have your family and friends begging for seconds. Don’t miss out on this culinary delight that’s as easy to make as it is delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced into medallions
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Begin by preparing your ingredients. Slice the pork tenderloin into medallions, about 1-inch thick. Pat them dry with paper towels to ensure a good sear.
- Season both sides of the pork medallions generously with salt and pepper. This will enhance the flavor of the meat as it cooks.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, add the pork medallions in a single layer, making sure not to overcrowd the pan. You may need to cook them in batches.
- Sear the pork medallions for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, remove the medallions from the skillet and set them aside on a plate, covering them loosely with foil to keep warm.
- In the same skillet, lower the heat to medium and add 1/4 cup of balsamic vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to your sauce.
- Next, add 1/4 cup of maple syrup to the skillet, stirring to combine it with the balsamic vinegar. Allow the mixture to simmer for about 3-5 minutes, or until it thickens slightly and becomes syrupy.
- Return the pork medallions to the skillet, turning them in the sauce to coat well. Let them simmer in the sauce for an additional 2 minutes to absorb the flavors.
- Once the pork is heated through and well-coated in the sauce, remove the skillet from the heat. Transfer the medallions to a serving platter, drizzling any remaining sauce over the top.
- Garnish with fresh thyme for a pop of color and added flavor. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Tips
- Prep Ahead: To save time, slice the pork tenderloin into medallions and season them with salt and pepper a few hours before cooking. This allows the flavors to penetrate the meat.
- Searing Technique: Ensure your skillet is hot before adding the pork medallions. This will give you that beautiful golden crust and keep the meat juicy inside.
- Don't Overcrowd the Pan: Cook the medallions in batches if necessary. Overcrowding can lower the skillet's temperature, leading to steaming instead of searing.
- Check Temperature: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C). This guarantees perfectly cooked, tender medallions.
- Sauce Consistency: If the sauce isn’t thickening as desired, let it simmer a bit longer. The longer it simmers, the more concentrated the flavors will become.
- Garnish for Appeal: Fresh thyme not only adds flavor but also enhances the presentation. A sprinkle of fresh herbs can make a simple dish look gourmet.
- Pairing Suggestions: Serve these medallions with sides like roasted vegetables or creamy mashed potatoes to complement the flavors of the dish and create a well-rounded meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 75mg
