Maple-Mustard Pork Medallions Recipe

Name: Maple-Mustard Pork Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small pork tenderloins,each 3/4 to one lb (375 to 500g); Salt and freshly ground black pepper; 2 tbsp (25 mL) unsalted butter; 2 tbsp (25 mL) olive oil; 1/4 cup (50 mL) grainy mustard; 2 tbsp (25 mL) maple syrup; 4 tsp (20 mL) balsamic vinegar; 1/4 cup (50 ml) all-purpose flour; 1/4 cup (50 mL) finely diced Vidalia or other sweet onion; 2 cups (500 mL) low-sodium beef or chicken broth; 2 to 3 tbsp (25 to 45 mL) thinly sliced green onions, snipped chives or chopped parsley

Servings: persons

2 small pork tenderloins,each 3/4 to one lb (375 to 500g)
Salt and freshly ground black pepper
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) grainy mustard
2 tbsp (25 mL) maple syrup
4 tsp (20 mL) balsamic vinegar
1/4 cup (50 ml) all-purpose flour
1/4 cup (50 mL) finely diced Vidalia or other sweet onion
2 cups (500 mL) low-sodium beef or chicken broth
2 to 3 tbsp (25 to 45 mL) thinly sliced green onions, snipped chives or chopped parsley

1
["Remove pork's exterior tough silver skins and any fat; then crosswise cut into 1-1/2 inch-thick (4cm) chunks.Up-end on plastic wrap; cover with more plastic. Use a meat pounder or heavy frying pan to easily flatten into medallions to about 1/2 inch (1 cm) thick. Lightly season with salt and more generously with freshly ground black pepper. (Do not use any salt if tenderloins were purchased with as ""seasoned."") Refrigerate until needed, up to a day.", "Melt butter and mix with olive oil (all of this mixture may not be needed). Stir mustard with syrup and vinegar. Assemble remaining ingredients, as medallions saute very quickly.", "Saute pork medallions in 3 or 4 batches. Heat a large frying pan over medium heat until quite hot. Meanwhile, dip a few pieces of pork into flour; shake off excess. Add a tablespoon of oil mixture to a pan and several pieces of pork - do not crowd pan! Saute, adjusting heat as needed, until browned, about 3 minutes per side. Keep a on a deep late while repeating as needed with remaining pork, flour and oil mixture. The sauteed pork should be pink inside.", "When finished sauteing (and without cleaning the pan) return pan to heat and add oil if needed. Saute onion for 2 minutes or until softened. Slowly stir in broth; bring to a boil. Boil over medium-high heat 3 minutes to reduce slightly. Stir mustard mixture into sauce. Continue to bubble until sauce-like, about 6 minutes.", "Return pork and any juices to sauce; heat 2 minutes, turning medallions once, or until hot."]

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small pork tenderloins,each 3/4 to one lb (375 to 500g), Salt and freshly ground black pepper, 2 tbsp (25 mL) unsalted butter, 2 tbsp (25 mL) olive oil, and more.

Yes, Maple-Mustard Pork Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple-Mustard Pork Medallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions