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Pork Medallions with Maple

I like to cook the pork medallions especially since cooking time is fast enough for weeknights. This recipe is perfect for weeknights if we prepare our marinade in the morning.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serving Size: 5 Ingredients



Marinade 1 / 4 cup maple syrup
1 / 4 tassede mustard 2 tablespoons
vinegar cider or red wine vinegar 2 cloves garlic
,
minced 1 / 2 c. teaspoon chili powder


Pork 2 pork tenderloins, cut into slices of 2.5 cm (1 inch) thick 1 tablespoon
tablespoons oil 3 tablespoons

tablespoons butter 1 / 4 cup white wine Salt and pepper

16 spicy chopped pecans (optional)


Method In a glass dish or sealable bag, combine all marinade ingredients.
Add meat and coat well. Cover or close bag. Refrigerate about 2 hours or more.

Drain pork and reserve marinade. In a large nonstick skillet, brown the medallions in the oil and 1 tablespoon tablespoons butter until pink, about 2-3 minutes per side. Add salt and pepper. Set aside on a plate and cover with foil.

. Deglaze pan with wine and marinade. Bring to a boil and reduce by half. Remove from heat and stir in remaining butter, whisking. Adjust seasoning.

Serve medallions and sprinkle with spiced pecans.

Source: Ricardo Kitchen