Medallions of Pork with Maple Balsamic Sauce
Indulge in the perfect balance of savory and sweet with these Medallions of Pork with Maple Balsamic Sauce. This easy yet elegant recipe features tender, juicy pork tenderloin medallions, pan-seared to golden perfection and topped with a silky sauce made from rich balsamic vinegar, pure maple syrup, and a splash of chicken broth. Aromatic shallots and fresh thyme add depth and complexity, while a touch of cornstarch ensures the sauce is irresistibly glossy and thickened. With just 15 minutes of prep time, this dish is ideal for weeknight dinners or special occasions. Serve these pork medallions with roasted vegetables or creamy mashed potatoes for a restaurant-worthy meal that's packed with flavor.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 0.25 cup Balsamic vinegar
- 0.25 cup Maple syrup
- 0.5 cup Chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Trim the pork tenderloin of any silver skin and slice it crosswise into 1-inch thick medallions.
Season the pork medallions on both sides with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer (cook in batches if necessary).
Sear the medallions for 2-3 minutes per side until golden brown and just cooked through. Remove them from the skillet and set aside, covering loosely with foil to keep warm.
Lower the heat to medium and add the butter to the skillet. When melted, add the chopped shallot and sauté for 2 minutes until softened and fragrant.
Deglaze the skillet by stirring in the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Add the maple syrup, chicken broth, and thyme leaves. Increase the heat to bring the mixture to a simmer.
Mix the cornstarch with water in a small bowl to create a slurry. Slowly whisk the slurry into the sauce and continue simmering until thickened, about 2-3 minutes.
Return the pork medallions to the skillet and spoon the sauce over them. Simmer gently for 2-3 minutes to heat the pork through and meld the flavors.
Serve the pork medallions hot, drizzled with the maple balsamic sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 15.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
