Pork Tenderloin with Maple Balsamic Glaze
This savory Pork Tenderloin with Maple Balsamic Glaze is easy enough for a weekday supper, yet elegant enough to serve to company. You are going to leave everyone wanting more!
These Pork Medallions are juicy, tender, and flavorful plus the pan juices are delicious! Your family will love this maple-glazed pork.
Why You Must Make
- Using pork medallions makes for a quick entree!
- The combination of sweet, tangy, and savory makes a richly flavored dish.
- This recipe uses mostly pantry ingredients, just pick up some pork, mushrooms, and fresh rosemary.
Expert Tips
- Make sure you purchase pork tenderloin, not the thicker pork loin.
- Cut into 1/2-1-inch slices. Note that the thinner the slices are, the faster they’ll cook.
- If you’d like larger medallions, cut them thicker and use a meat mallet to pound them into larger rounds. Note that this process also tenderizes meat.
- Make sure to season your pork before cooking. You can always dust with additional salt later, but seasoning ahead of time will allow the salt to infuse into the meat, draw out some liquid, and help make a crusty coating.
- Do not overcook. The pork will be dry if it’s cooked too long. PRO-Tip: Monitor the temperature and remove it from the pan when they reach 145-150° for the moistest, juiciest medallions.
Frequently Asked Questions
Pork medallions are just sliced pork tenderloin. The word medallion refers to a coin-shaped cut of meat.
Most likely they were overcooked as pork tenderloin is a tender cut of pork. Pork is safe to eat at 145° so use an instant-read thermometer to monitor the internal temperature of your medallions. Remove them from the oven when they reach about 140°. There will be some carryover cooking time after they’re pulled out of the oven, bringing them to a safe temperature.
See all that delicious sauce? You’ll want some crusty bread, mashed potatoes, or even polenta to pair with the flavorful pan sauce. A crisp green salad and roasted green beans, broccoli, or carrots would round out the meal nicely.
Store leftovers in an airtight container in the refrigerator for 3-4 days. It can also be frozen if kept airtight for up to 2 months.
You Might Also Like:
- Apple Mustard Pork Tenderloin
- Prosciutto and Pork Pinwheels
- Best Pork Chop Marinade
- Marinated Vegetable Salad
- More Entree Recipes
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Pork Tenderloin with Maple Balsamic Glaze
An easy recipe that's delicious enough for company!
Ingredients
- 2 pork tenderloins
- Salt and pepper
- 2 tablespoons flour (I used Wondra)
- Olive oil, for sauteing
- 6 to 8 ounces sliced or diced mushrooms
- 4 green onions, sliced
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 large cloves garlic
- 1 tablespoon fresh, chopped rosemary
Instructions
- Preheat oven to 350°.
- Slice pork tenderloins into 1-inch slices.
- Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
- Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat.
- Add the pork and brown for about 2 minutes on each side. Remove the pork to a plate.
- Add the mushrooms, more olive oil if needed, and green onions to the pan. Cook until mushrooms are just tender.
- Combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork.
- Transfer to the oven (make sure your skillet is oven safe) and bake for 20 to 25 minutes, stirring once. Serve hot.
Notes
Adapted from About.com/Southern Foods
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 116mgCarbohydrates: 40gFiber: 8gSugar: 24gProtein: 19g
29 Comments on “Pork Tenderloin with Maple Balsamic Glaze”
Everyone here would gobble this up and lick the platter clean.
I love using Pork Tenderloin for easy weekday supper recipe and this one is just brilliant!
This is a must make and I can hardly wait! Very elegant and everybody in my house would love this.
Liz, I’m always looking for a good pork dish. The maple and balsamic look like a wonderful addition and I plan to make this soon. Thanks for sharing.
Lizzy, I never knew about the history of the Paris Brest, until now…how interesting! Wow, you should be making this fabulous, and super amazing dessert at my s-in-law Fabrizio’s restaurant; I know it would sell out in a ‘blink of an eye’! Happy Super Bowl, Sunday my dear friend! xoxo
Lizzie
Lizzy,
The hubby would love this. He loves anything balsamic and with mushrooms and pork, this wouldn’t be around too long in my house.
Annamaria
The mix of vinegar with maple syrup is intriguing…I’m thinking the sauce would be perfect with tofu =) I’m curious about your mother’s oyster stew, too. Especially if you inherited your cooking/baking genes from her =)
Fantastic recipe Liz. Maple syrup is rare here, but we ‘ll try to get some, because we love pork and we MUST try it with maple-balsamic glaze:) Yummy!
Thank you, great work (as always)!
I love the maple flavour, it is so delicious 😀
Perfect tenderloin!
Cheers
CCU