• Pork Tenderloin Medallions with Maple-Mustard Sauce
  • 2 pork tenderloins, 1-1 1/4 lb. each, trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces, tied if desired
  • salt & pepper
  • 2 T. vegetable oil
  • Maple-Mustard Sauce
  • 2 t. vegetable oil
  • 1 medium onion, halved and sliced thin, about 1 cup
  • 1 c. chicken broth
  • 1/3 c. maple syrup
  • 3 T. balsamic vinegar
  • 3 T. whole-grain mustard
  • salt & pepper

Today’s recipe is  adapted from Cook’s Illustrated and presented in our Techniques of Fine Cooking: Sauces and Gravies class led by Denise Backstrom in October of 2009. We hope you enjoy this one as much as have.

Pork Tenderloin Medallions

Season pork with salt and pepper. Heat oil in a skillet over medium-high heat until shimmering. Add pork and cook, without moving pieces, until well browned, 3-5 minutes. Turn pork and brown second side. Reduce heat to medium. Stand each piece on its side and cook, turning pieces as necessary, until sides are well-browned and internal temperature is 145-150 degrees, 8-12 minutes. Transfer pork to a platter and tent lightly with foil. Hold in a warm oven while making the sauce.

 Maple-Mustard Sauce

 Pour off any fat from skillet. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3-4 minutes. Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup, 3-4 minutes. Add syrup, vinegar, mustard and any juices from the resting meat and cook until thickened and reduced to 1 cup, 3-4 minutes longer. Adjust seasonings with salt and pepper, pour sauce over pork, and serve.