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!