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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 18, 2010

Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork Medallions

Photo by EatingWell

I wanted to try something different than I normally do with Pork Tenderloin.  So I searched on-line to find a recipe that was easy and looked really good.  The above photo is what I came up with, the recipe below (with a few of my own modifications) turned out delicious.  The entire family enjoyed it.  I will definately repeat this recipe in the near future.

This is how it went..........
The recipe calls for a one pound pork tenderloin....

Cut into 1" medallions.  Okay, this is NOT going to be enough meat for our family of four (at least not with Dominic in the mix).....

So I added a second pork tenderloin.  This should be enough.  Dominic is usually very hungry at dinner time.  We very rarely have leftovers.

Ingredients (see recipe below).........

Mix the dry ingredients.........

Sprinkle on both sides of medallions.........

Heat olive oil to medium heat in a skillet............

Place a layer of the medallions in the skillet............

Brown 1-2 minutes each side........

Add in liquid ingredients (see below) Bring to a boil then cook on medium heat for around 3 minutes................

Serve drizzled with remaining glaze........

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper (I used fresh ground black pepper)
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil (I used olive oil)
1/4 cup apple cider (or apple juice for a sweeter taste)
1 tablespoon maple syrup
1 teaspoon cider vinegar

1.Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2.Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Per serving: 180 calories; 6 g fat (2 g sat, 3 g mono); 74 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 354 mg sodium; 441 mg potassium.

Nutrition Bonus: Selenium (47% daily value), Zinc (20% dv).

Happy Sunday!
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1 comment:

Deborah said...

Yummy! That sure looks good! I love pork tenderloin; in fact I made some last week.
Thanks for the recipe and photos..Ill have to try this one out too!
Have a wonderful day Nancy!!

Deborah :)