Pork Medallions with Sweet and Sour Sauce

The pork industry likes to call pork "the other white meat".I am not sure about that,but certainly the pork tenderloin comes close.Pork lends itself to sweet and sour tastes.This recipe calls for 2 pork tenderloins as they often come two to a package and some weight is lost from the trimming

Ingredients:

2 Pork tenderloin,trimmed of fat and silver skin
1/4 cup all purpose flour
2 tbs extra virgin olive oil
1/4 cup minced shallots
2 tsp Dijon mustard
1 cup chicken stock
2 tbsp real maple syrup(do not substitute artificial maple syrup)
2 tbsp balsamic vinegar
Salt and pepper to taste
1 tbsp butter

Preparation:

Slice pork tenderloins into one inch thick rounds
Season both sides of sliced tenderloin with salt and pepper
Dredge pork medallions in flour and shake to remove excess flour
In a large pan,heat olive oil until hot but not smoking
Brown pork medallions until golden,about 2 minutes a side
Remove pork medallions from pan and place on serving dish
Add shallots to pan and cook for about 30 seconds
Add mustard and chicken broth and simmer for about 5 minutes
Stir in maple syrup and balsamic vinegar and boil down fro about 5 minutes
Finish sauce with one tbsp butter
spoon over pork and serve


A good accompaniment for this dish is mashed potatoes and snow peas to complement the Asian flavor

Serves 4                  Photo by MSPhotographic/Shutterstock.com