Tuesday, May 10, 2005

Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork MedallionsMaple-Chili Glazed Pork Medallions (Adapted from Eating Well)

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
16 ounces trimmed pork tenderloin, cut crosswise into 1" medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon pure maple syrup
1 teaspoon cider vinegar

In a small bowl, combine chili powder, salt and chipotle. Use this mixture to season both sides of the pork.

In a large skillet, heat oil over medium-high. Add the pork and cook until golden, 1 to 2 minutes per side. Pour in cider, syrup and vinegar. Bring to a boil, scraping up any browned bits on the bottom of the skillet. Reduce heat to medium and continue to cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, about 1 to 3 minutes.

Serve the pork medallions with a drizzle of the glaze.

Makes about 4 servings.

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  1. think I'll try this with chicken or turkey medallions

  2. Carole - Let us know how it works, I'd love to try this again with poultry!

  3. I tried this last night and it was great! I made a pile of mashed potatoes, added some fried apples & onions, then put the pork and glaze on top. The only problem I had was getting the glaze to thicken (I had made a triple batch), but got it to thicken once I removed about a cup of it and let what was in the pan thichen, then add a bit more at a time.

  4. Amber - Love the way you served it!