Maple-Mustard Pork Medallions
I'm really enjoying the recipes I've been trying from New England Home Cooking, a book I recently received a review copy of. The recipes are based on New England favorites, and these sweet, mustard-y pork tenderloin medallions pay tribute to Vermont with the inclusion of pure maple syrup.
In the complete recipe, the pork medallions are served over orange-spiked mashed sweet potatoes. I think that sounds phenomenal. But when I went to make this recipe, I had a pork tenderloin thawing in the fridge and no plans to head to the grocery store, so I didn't make it with sweet potatoes. But I love that I was able to make the pork component with just pork tenderloin and some pantry staples. Sweet potatoes next time.
Maple-Mustard Pork Medallions (adapted from New England Home Cooking)
1 pound pork tenderloin, trimmed and cut crosswise into 3/4-inch-thick slices
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 tablespoons pure maple syrup
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
Season pork with salt and pepper.
Heat oil in large skillet. Cook pork over medium heat until browned on both sides and cooked through, about 4 minutes per side.
Transfer pork to a large plate or platter.
Add onion to pan, and cook until it begins to soften, about 4 minutes.
Stir in broth, bring to a boil, and cook until somewhat reduced, 3 to 4 minutes.
Whisk in maple syrup, vinegar, and mustard.
Return pork and accumulated juice to pan and simmer until heated through, about 1 minute.
Serve pork medallions with sauce spooned over them.
What are your favorite recipes that incorporate maple syrup?
Labels: Main Courses - meats