Prepare to elevate your dinner game with these irresistible Molasses Mustard Glazed Pork Medallions that promise to transform an ordinary meal into a gourmet experience. Imagine tender, perfectly seared pork with a glossy, sweet-tangy glaze that caramelizes beautifully, creating a symphony of flavors that will have your family and guests begging for seconds. This restaurant-quality dish is surprisingly simple to prepare and will make you look like a culinary genius in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/4 cup molasses
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Trim any excess fat or silver skin from the pork tenderloin using a sharp knife.
- Cut the tenderloin into 1-inch thick medallions, which will help create uniform cooking and attractive presentation.
- Season both sides of the pork medallions generously with salt and freshly ground black pepper.
- In a small mixing bowl, whisk together molasses and Dijon mustard until well combined, creating a smooth glaze.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil shimmers and is almost smoking.
- Carefully place pork medallions in the hot skillet, ensuring they are not overcrowded to promote proper browning.
- Cook medallions for 3-4 minutes on the first side until a golden-brown crust forms.
- Flip medallions and brush the cooked side generously with the molasses-mustard glaze.
- Cook for an additional 3-4 minutes, continuing to brush with glaze and turning occasionally to prevent burning.
- Use a meat thermometer to check internal temperature, which should reach 145°F (63°C) for medium-rare pork.
- Remove medallions from skillet and let rest on a cutting board for 5 minutes to allow juices to redistribute.
- Drizzle any remaining glaze over the medallions before serving hot.
Tips
- Temperature is Key: Always let your pork come to room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Don't Overcrowd the Pan: Give each medallion breathing room to achieve that perfect golden-brown crust. Overcrowding will steam the meat instead of searing it.
- Invest in a Meat Thermometer: Cooking pork to exactly 145°F ensures juicy, safe-to-eat meat without drying it out.
- Glaze Technique: Apply the molasses-mustard glaze gradually to prevent burning and create a beautiful caramelized exterior.
- Resting Matters: Let the meat rest for 5 minutes after cooking to redistribute juices, ensuring each bite is succulent and flavorful.Pro Tip: For an extra flavor boost, try adding a pinch of smoked paprika or cayenne to your seasoning for a subtle kick!
Nutrition Facts
Calories: 218kcal
Carbohydrates: 17g
Protein: 23g
Fat: 8g
Saturated Fat: g
Cholesterol: 30mg
