This recipe is from one of my favorite recipe books: The Complete America’s Test Kitchen TV Show Cookbook 2001/2010. It is a great resource for seasoned cooks and new cooks alike. I had purchased some pork tenderloin (lemon garlic seasoned pork tenderloin) and wanted a speedy way to prepare it for dinner on Sunday evening.
I love the sweet of the Maple Syrup paired with the balsamic vinegar in the sauce. The mustard gives it a nice tangy flavor as well. Great with potatoes too.
Thick-Cut Pork Tenderloin Medallions
The Complete America’s Test Kitchen TV Show Cookbook 2001/2010
adapted from America’s Test Kitchen (p 137) and served it with a Maple Mustard Sauce- to follow (also from America’s Test Kitchen p 138)
- 2 pork tenderloin, trimmed of the silver skin and cut into 1 1/2 inch pieces (I used a seasoned pork tenderloin and patted it dry)
- Kosher salt
- 2 Tbsp vegetable oil
Open the package of pork tenderloin, remove the silver skin along the edge with a sharp knife. Pat the tenderloin dry with paper towels and cut them into 1 1/2 inch medallions. Season each side with some Kosher salt and pepper.
Preheat a 12 inch heavy duty (not non stick) skillet with 2 Tbsp oil over medium high heat and until the oil is shimmering, but not smoking. Add the pork to the skillet cut side down and allow to brown for 3 to 5 minutes. Turn the medallions with tongs to brown the opposite side for the same amount of time. Turn and brown the sides of the pork for about 2-3 minutes before rotating to another side. The internal temperature of the pork should be 140-145F.
Remove the pork medallions to a nice platter and cover with foil to keep warm and rest. Next prepare the pan sauce:
Maple Mustard Sauce
adapted from America’s Test Kitchen
- 2 tsp vegetable oil
- 1 medium onion, halved and sliced thinly
- 1 cup chicken broth
- 1/2 cup maple syrup
- 3 Tbsp balsamic vinegar
- 3 Tbsp prepared mustard (whole grain if you have on hand)
- Salt and pepper to taste
Pour off any remaining fat from the skillet (there will be browned bits from the pork – leave that it will add flavor to the sauce), add the vegetable oil and cook the onion slices over medium heat until slightly browned and softened. Add the chicken broth and cook, scraping the bottom of the pan to loosen the browned bits. Bring to a boil and reduce the liquid by half. Reduce heat and add the remaining ingredients and whisk to combine. Season with salt and pepper if desired. Pour over the cooked pork medallions and serve immediately.
I served it with green beans and parsley potatoes.