Maple Pork Medallions

Ingredients to make Maple Pork Medallions

1/4 cup maple syrup
1/4 cup mustard, a l’ancienne or Dijon mustard
2 tablespoons cider vinegar or red wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon chili powder

2 pork tenderloins, cut in 1 inch thick medallions
1 tablespoon oil
3 tablespoons butter
1/4 cup white wine or unsweetened apple juice
salt and pepper
16 pecans, spiced, roughly chopped (optional)

Directions to make Maple Pork Medallions Step 1:Marinade: In an hermetic bag, mix all ingredients of the marinade. Step 2:Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more. Step 3:Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper. Step 4:Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning. Step 5:Serve medallions and garnish with spiced pecans.
genglicious genglicious
26-30, F
Jul 15, 2010