Thirty minutes is all you need to make this delicious, easy pork tenderloin recipe. Try serving with crusty bread – you’ll want to mop up every last drop of this maple-balsamic sauce!
Here are a few other popular pork recipes to try: French Pork Chops with Apple Cream Sauce, Latin Pork Tomatillo Stew, German Pork Schnitzel, and Latin Pork Kebab Bowl.
This pork medallions recipe is one of our reader favorites because it is so easy and delicious, so I have updated it with process photos and a video.
This special recipe tastes, gee, I don’t know, about four hundred times better than pork chops AND is impossible to screw up.
Intrigued?
Well, you should be.
All you need is a one-pound boneless pork loin (sometimes they are sold pre-packaged in two pound bags; just freeze the extra pound), a knife, and some pantry staples.
You can make this in a skillet or a large non-stick pan to make clean up easier. If you need a large non-stick pan, you can order it from Amazon from this link.
To make this sauce for pork tenderloin, you’ll want to use REAL maple syrup for this recipe, not the maple-flavored-corn-syrup stuff that you may or may not be pouring on your pancakes. No judgments here! Other than REAL maple syrup, you’ll need some salt, black pepper, red pepper flakes, garlic powder, balsamic vinegar, and Dijon mustard.
Pork Loin vs. Pork Tenderloin
These are two different cuts of meat. The tenderloin is a small, lean, and incredibly delicious cut of pork. This delicacy comes from the front shoulder which means it’s perfect for cooking in ways other than just roasting or boiling!
The pork loin is the most popular cut of meat. It stretches from back to front and has a larger diameter than the tenderloin (about 4 inches or more).
While we prefer the Pork Tenderloin in this recipe, you can use either and if you like you can also use boneless pork chops.
What to Serve with Pork Tenderloin?
- The Easy Rustic Olive Bread, infused with salty Kalamata olives, brings a deliciously warm and comforting carb element that complements the juicy, savory Pork Medallions, and the olive’s briny notes accent the pork’s richness, making it a perfect match.
- The Fennel Roasted Vegetables, with their sweet and earthy flavors, harmonizes perfectly with these Pork Medallions, enhancing its savory elements, while providing a delightful textural contrast of crispy roasted vegetables to tender pork.
- The tangy, garlicky Oven Roasted Green Beans, with a burst of freshness from the lemon and a briny accent from the capers, provides a vibrant, flavorful contrast to the sweet and savory pork.
- The Bacon and Brown Sugar Arkansas Green Beans, with their sweet, salty, and smoky profile, complements the rich, tangy flavors of the pork.
- The creamy and comforting Lighthouse Inn Potatoes, with their starchy goodness and crunchy topping, offers a pleasing textural contrast and a neutral base that balances out the sweet and tangy flavors of this pork recipe.
- The Cheesy Baked Asparagus with Prosciutto, with its blend of salty prosciutto, tender asparagus, and rich melted cheese, makes a luxurious, complementary side or appetizer to this pork recipe, enhancing its depth of flavor and adding an Italian flair.
- The Balsamic Brussel Sprouts, with their crispy texture and sweet-and-sour glaze, mirrors the maple-balsamic flavors of the Pork Medallions while adding a delightful crunch and earthy depth, tying the meal together.
- The Carrot Bundt Cake, with its moist texture, rich spices, and sweet frosting, makes a delightful and satisfying conclusion to a meal with Pork Medallions, providing a balanced sweetness to counteract the savory flavor of the main course.
How to Make the Best Pork Medallion Recipe
Slice the pork tenderloin into 8 equal pieces.
Place the pork pieces between two pieces of plastic wrap and pound with a meat hammer until they are about 1/2″ to 1/4″ thick.
To make the pork tenderloin sauce, combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to ⅓ of a cup.
Turn off the heat and whisk in the Dijon mustard.
How to cook pork medallions: Heat one teaspoon of the vegetable oil in a skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side.
Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
Season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
Return the rest of the cooked pork to the pan.
Pour in the maple-balsamic sauce and cook for 1 minute. Then, garnish with scallions.
See how easy that was, and look at that beautiful plate!
The pork loin sauce is so good, you are going to make this a part of your regular meal rotation plan.
If you have ever had pork loin or pork chops that are overcooked, dry and tasteless, just know that this pork loin medallions recipe magically prevents dry and tasteless pork.
This is the perfect pork medallions recipe to keep up your sleeve for picky eaters, unexpected dinner guests, and when you just feel the need to show off.
Just look at your bad self, making pork tenderloin medallions with maple-balsamic sauce. You’re fancy with pork sauce and you know it.
Of all the pork medallion recipes out there, this is one of the best, if I do say so myself, but the reviews on this recipe don’t lie either!
Frequently Asked Questions
Yes, it sure can. To prevent any unevenness in cooking bring your meat up to room temperature before starting so that all parts are equally warm and ready for grilling action when needed.
Yes, just make sure that you get a great sear on whatever cut you use and make sure that you cook it to an internal temperature of 145 degrees F. Any cut will be delicious basted with this amazing pork sauce!
How to Store Leftovers
To store the cooked pork tenderloin with maple-balsamic sauce in the refrigerator, follow these steps:
1. Allow the pork medallions to cool to room temperature.
2. Transfer the pork medallions and any remaining sauce into an airtight container or cover a plate with plastic wrap.
3. Place the container or plate in the fridge.
4. The cooked pork medallions should be consumed within 3-4 days when stored in the refrigerator.
To best freeze the leftover pork tenderloin with maple-balsamic sauce, follow these steps:
1. Allow the pork medallions to cool to room temperature.
2. If there’s any remaining sauce, you can either freeze it separately or together with the medallions. To freeze it separately, transfer the sauce into a small airtight container or resealable plastic freezer bag.
3. Wrap each pork medallion individually with plastic wrap, making sure they are well covered to avoid freezer burn and to maintain the quality of the pork.
4. Place the wrapped medallions into a larger airtight container or resealable plastic freezer bag. Label the container or bag with the date and contents.
5. Place the container or bag in the freezer. The pork medallions should maintain their quality for up to 2-3 months when stored properly.
If the Pork is frozen, then first remove the medallions from the freezer and let them thaw in the refrigerator overnight or for several hours.
Option 1 – Reheating in a skillet (recommended for best results):
1. Remove the pork medallions from the refrigerator and let them sit at room temperature for about 10-15 minutes.
2. Preheat a skillet over medium-low heat.
3. Add a small amount of oil or butter to the skillet to prevent sticking.
4. Place the pork medallions in the skillet, and if available, add any leftover sauce.
5. Heat the medallions for 2-3 minutes per side, or until heated through and the internal temperature reaches 145°F (63°C). Be careful not to overcook them, as this can make the pork tough and dry.
Option 2 – Reheating in a microwave:
1. Place the pork medallions and any leftover sauce on a microwave-safe plate.
2. Cover the plate with a microwave-safe lid or another microwave-safe plate to trap steam and prevent drying out.
3. Reheat the pork medallions in the microwave at 50-70% power for 1-2 minutes, checking for doneness and adjusting the time as needed. The internal temperature should reach 145°F (63°C).
Please note that microwaving can cause the texture of the pork to become slightly tougher or drier than when reheated in a skillet.
Reheating Frozen Sauce
If you froze the sauce separately, reheat it in a small saucepan over low heat, stirring occasionally, until warmed through. Pour the warmed sauce over the reheated medallions.
If you like this recipe, please Pin it to Pinterest and share it with your friends!
Alright, ready for some pork magic?
For More Popular Pork Recipes, Check Out:
- Pork Tenderloin with Chipotle Cranberry Sauce
- Spicy Harissa Roasted Pork Tenderloin
- Char Siu (Chinese BBQ Pork)
- Crockpot Tuscan Pork and Beans
- Vietnamese Pepper Pork
Easy Pork Medallions with Maple-Balsamic Sauce Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1/4 cup maple syrup - the real stuff!
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon red pepper flakes
- 2 teaspoons dijon mustard
- 1 pound pork tenderloin - one piece
- 2 teaspoons vegetable oil - divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Scallion chunks for garnish
Instructions
- Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to ⅓ of a cup. Turn off the heat and whisk in the dijon mustard.
- Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
- Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
- Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
- Return the rest of the cooked pork to the pan.
- Pour in the maple-balsamic sauce and cook for 1 minute.
- Garnish with scallions.
VIDEO
Nutrition
Here are some of the original photos for fun.
I’m confused – you say that tenderloin and pork loin are not interchangeable, but your pictures clearly show boneless pork loin chops, not tenderloin! You also say in response to a comment that you sometimes use thin boneless pork chops – so are these cuts interchangeable or not?
Hi Chris,
We have updated the wording. We prefer pork tenderloin with this recipe, but you can use pork loin or pork chops.
– Linda
Holy hell this was so good!! If you aren’t sure, take my word for it and MAKE THIS! I just bookmarked this and sent it to all of my friends. I made it exactly as indicated (although the cook time was longer for me) and it was phenomenal. I accompanied it with the linked Bombay potatoes and garlic butter asparagus. It was tres magnifique!
I have to revise my review below.
Don’t judge this recipe based on the flavor of the glaze before you put it on the meat.
It’s much more subtle once it’s on the meat and it’s SO GOOD!
Thank you for a great recipe. I’ll definitely make this again!
Previous review:
The pork part is good. But the sauce is kind of weird. The vinegar is over powering. I didn’t pour the sauce over the meat as the flavor’s overwhelming.
Thanks for the review and the update. I’m glad you loved it enough to make it again. It seems like we eat this every other week or so.
– Linda
So last night I made this sauce fir my pork tenderloin and it was very vinegary. I tripled all the ingredients equally, but I’m not sure if I boiled the sauce too long or what happened. This is the first time I made this and also am not too versed in reductions on sauces. Any advice is appreciated, as I think the sauce would’ve delicious had it been more maple flavored.
Hi Janelle,
I’m guessing you did everything right, including using real maple syrup. Even with real maple syrup the maple flavor is subtle. If you want a thicker sauce with more maple flavor, you could use more syrup and less vinegar and adjust to your liking.
– Linda
I’m confused. The recipe says to pound the pork until it’s about 1/4″ thick, yet the photos show meat that appears to be at least 3/4″ thick. What am I missing?
Hi Ted,
You can use any desired thickness of pork as long as it is cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.
Sometimes I use thin boneless pork chops with this recipe that are 1/4 inch thick, other times, I use pork loin and slice and pound until they are about 1/4 inch thick.
– Linda