Pork Tenderloin Medallions with Maple-Balsamic Reduction

By • March 29, 2012 • 5 Comments



Author Notes: Lean and tender medallions drizzled with a beautiful reduction of maple syrup and balsamic vinegar is sure to please the taste buds! Very quick and easy to make, this recipe has become a favorite for my family, and it makes an impressive dinner for guests. Excellent served with cooked orzo or Israeli couscous. BrendaZ

Serves 6

  • 2 pork tenderloins, sliced into 1" thick medallions
  • 1/4 cup Balsamic vinegar
  • 1/3 cup maple syrup
  • 1/2 cup chicken broth
  • salt and pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon olive oil
  1. Season medallions with salt and pepper.
  2. Heat a large skillet over medium-high heat and add olive oil.
  3. Place the medallions in the hot pan and cook on the first side until nicely browned. Turn the medallions and continue to cook until browned and almost cooked through. Remove to a plate and tent with foil.
  4. Add the vinegar to the pan and using a wooden spoon scrape up the bits from the bottom and sides of pan.
  5. Add broth, syrup, cayenne and any juices from the pork. Bring to a boil and continue to cook over high heat until the mixture reduces and thickens to a syrup. Season to taste with salt and pepper and add a bit more cayenne if you prefer.
  6. Drizzle reduction over medallions and enjoy!

Comments (5) Questions (0)

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over 1 year ago Susie Hillman

I made it as directed, but in the future, I'd go with Linen Lady's plan and sear the whole tenderloin and finish it in the oven. I missed the crusty outer layer. The sauce was very tasty.

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over 2 years ago BrendaZ

Whoops, typo!

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over 2 years ago linenlady

In step 5 it says to "add broth, syrup, mustard"

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over 2 years ago BrendaZ

Hi Linen Lady, I haven't used mustard in the sauce, though perhaps I'll try it next time. Rosemary is an excellent idea!

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over 2 years ago linenlady

Made a version of this recipe tonight. The only changes being that I seared the whole pork tenderloin and finished it in the oven, slicing it afterwards. The sauce was great and very easy. I added a spring of rosemary when reducing the sauce. My only question is was there suposed to be mustard in this sauce? It's not in the list of ingredients.