A medallion, culinarily speaking, is a very small, round portion of food. Particularly used in reference to beef tenderloin, but in this case to a pork tenderloin.
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Typically, a medallion is cut anywhere from 1 to 2 inches thick. But this recipe requires you cut the medallions 1/4 to 1/2 inch thick.
These 1/2 inch thick slices of pork tenderloin are seasoned with garlic, salt and black pepper then transformed into juicy, golden, pan seared to tender perfection pieces of meat in minutes.
The seared pork medallions are then enveloped in silky, umami rich sauce of real maple syrup, balsamic vinegar and dijon mustard and slices of apple sautéed in butter are mixed in.
With your first bite, it should and will immediately, melt in your mouth. Your mouth will salivate and your palate will be begging for more.
A very simple to make dinner that cooks in less than 30 minutes.
This one skillet Pork Medallions & Apple Slices In Maple-Balsamic Sauce makes for a delicious weeknight home run dinner with hardly any cleanup.
Pork Medallions & Apple Slices In Maple-Balsamic Sauce
1/4 cup real maple syrup
3 tablespoons balsamic vinegar
1/8 teaspoon red pepper flakes
2 teaspoons dijon mustard
1 pound pork tenderloin, trimmed of fat; silverskin removed and cut into 1/4 to 1/2-inch medallions
1 tablespoons avocado oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 apple, seeds removed, sliced thin, about 1/4-inch (can use gala, Fiji, Granny Smith)
1 tablespoon butter
Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to ⅓ of a cup. Turn off the heat and whisk in the dijon mustard.
Meanwhile, slice the pork tenderloin into 1/2-inch thick equal pieces (you should have 12-15 slices).
Mix the garlic powder, black pepper, salt and season the pork medallions.
Heat one tablespoon oil in a nonstick skillet over medium-high heat.
Once the oil is heated add the pork pieces and cook for 2-3 minutes per side. Remove from heat to a plate and cover. Set a side.
In the same skillet over medium high heat add 1 tablespoon butter and melt. Add apple slices and sauté just until soft.
Return medallions to skillet with apples. Pour maple syrup mixture into skillet and mix in until meat and apple slices are well coated.
This wonderfully cooked Pork Medallions & Apple Slices In Maple-Balsamic Sauce pairs well with a fresh leafy green salad or one of the following side dishes.
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