Maple Glazed Pork Tenderloin Medallions

Name: Maple Glazed Pork Tenderloin Medallions
Cook time: 15 min
Yield: 4 servings
Ingredients: 450 g pork tenderloin trimmed and cut into 16 mm-thick medallions; 3 g fine salt divided; 0.5 g black pepper freshly ground, divided; 10 ml neutral oil divided; 5 ml neutral oil divided; 15 g unsalted butter divided; 30 g shallot finely minced; 6 g garlic minced; 2 g fresh thyme leaves picked from stems; 45 ml maple syrup pure; 15 g Dijon mustard; 15 ml apple cider vinegar; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 30 ml water for loosening the glaze if needed; 4 g flat-leaf parsley chopped for garnish

Thin pork medallions are seasoned, seared quickly for color, then glazed in the pan with maple syrup, Dijon mustard, garlic, and thyme. The glaze reduces into a light coating that clings to the pork without making it heavy. This is designed as a warm side portion that can accompany roasted vegetables, potatoes, or grain dishes.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

450 g pork tenderloin trimmed and cut into 16 mm-thick medallions
3 g fine salt divided
0.5 g black pepper freshly ground, divided
10 ml neutral oil divided
5 ml neutral oil divided
15 g unsalted butter divided
30 g shallot finely minced
6 g garlic minced
2 g fresh thyme leaves picked from stems
45 ml maple syrup pure
15 g Dijon mustard
15 ml apple cider vinegar
2 g fine salt divided
0.5 g black pepper freshly ground, divided
30 ml water for loosening the glaze if needed
4 g flat-leaf parsley chopped for garnish

Instructions

Pat the pork medallions dry. Season both sides with 3 g of the salt and 0.5 g of the black pepper. The pork looks evenly seasoned and dry on the surface.
Heat 10 ml of the oil in a large skillet over medium-high heat. Add the pork in a single layer and sear 2 to 3 minutes per side until browned and the centers are just underdone. The medallions are deeply browned outside and nearly cooked through.
Transfer the pork to a plate. Reduce the heat to medium and add the remaining 5 ml oil and 15 g butter. Add the shallot and cook for 1 minute, then add the garlic and thyme and cook for 20 seconds. The shallot is softened and fragrant, and the garlic is aromatic but not browned.
Stir in the maple syrup, Dijon mustard, vinegar, remaining 2 g salt, and remaining 0.5 g black pepper. Add 30 ml water and simmer for 1 to 2 minutes until lightly thickened. The glaze is glossy and lightly coats the back of a spoon.
Return the pork and any juices to the skillet. Turn to coat and simmer 30 to 60 seconds, just until the pork reaches 63 C / 145 F in the thickest piece. If the glaze tightens too quickly, splash in a little more of the measured water only if needed from the same total amount. The pork is glazed, hot, and reaches the target internal temperature.
Serve immediately. Sprinkle with parsley if using. The medallions are glossy and ready to plate warm.