Maple-Balsamic-Glazed Pork Medallions

Maple-Balsamic-Glazed Pork Medallions
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 tablespoons balsamic vinegar
  • ¼ cup maple syrup
  • ½ teaspoon salt

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard. Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickne...

View full recipe at My Recipes

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