Maple Glazed Pork Medallions with Apples
Rush hour meals are my specialty.... recipes that can be made quickly with deliciously healthy results! Maple Glazed Pork Medallions with Apples is another one pot recipe and a great way to get dinner to the table fast, in just under 30 minutes! It was featured just last week on WGN-TV Midday News' Lunchbreak. Here's a clip in case you missed it!
Maple Glazed Pork Medallions with Apples (serves 4-6)
1 pound pork tenderloin
1/2 teaspoon salt
1/4 teaspoon each: ground pepper and ground sage
2 tablespoons olive oil
1 red apple, cored and cut into thick slices
3 medium shallots, minced
8 ounces mushrooms, sliced
1/2 cup beef stock
1/4 cup maple syrup
1/4 cup cider vinegar
Salt and freshly ground pepper
Brown rice, quinoa or egg noodles, cooked according to package directions
Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings. Heat 1 tablespoon olive oil in a fry pan over high heat. Sear meat until browned, about 2 minutes. Flip and repeat browning on other side. Transfer pork to a plate.
Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft. In a small bowl, combine ingredients for the glaze: stock, maple syrup and cider vinegar. Pour in glaze ingredients. Bring to a simmer and reduce by half, about 5 minutes. Add pork and any accumulated juices to the pan. Cook pork in the simmering sauce for 5-8 minutes, flipping once (final internal temperature should be 145 degrees). Serve on top of brown rice, quinoa, or egg noodles. Enjoy!