A delightful dish featuring tender pork medallions complemented by a rich maple herb glaze.
Slice the pork tenderloin into medallions about 1/2 inch thick.
Ensure even slicing for uniform cooking.
Flatten each medallion to 1/4 inch thickness using a meat mallet.
Place the medallions between plastic wrap to avoid mess.
Heat olive oil in a skillet over medium heat and sauté the garlic until fragrant.
Do not let the garlic burn as it can turn bitter.
Cook the pork medallions in the skillet, browning each side for 3-4 minutes.
Avoid overcrowding the skillet for even browning.
Remove the pork from the skillet and keep warm.
Cover with foil to retain heat.
Melt butter in a saucepan and sauté the green onions for 30 seconds.
Use medium heat to avoid burning the butter.
Add Dijon mustard, rosemary, and chicken stock to the saucepan and reduce by one-quarter.
Stir constantly to prevent sticking.
Stir in maple syrup and balsamic vinegar, cooking until slightly thickened.
Adjust sweetness by adding more maple syrup if desired.
Incorporate the remaining butter into the sauce to thicken.
Whisk vigorously for a smooth texture.
Serve the pork medallions topped with the maple herb glaze.
Garnish with additional rosemary for presentation.
Nutze unsere App für das beste Erlebnis
