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When it comes to the balance of flavors in your Maple Glazed Pork Tenderloin Medallions, the beauty lies in customization. The sweetness of the maple syrup can be adjusted according to your taste preferences. If you prefer a more pronounced sweetness, increase the amount of maple syrup slightly. Conversely, if you lean towards a less sweet flavor, reduce it or add a touch of apple cider vinegar to counterbalance the syrup's sweetness with acidity.

Maple Glazed Pork Tenderloin Medallions

Discover the delightful balance of flavors in Sweet & Savory Maple Glazed Pork Tenderloin Medallions. This recipe highlights tender pork medallions coated in a rich maple glaze, combining sweet maple syrup, tangy Dijon mustard, and fragrant garlic for an irresistible dish. Perfect for impressing family and friends, it's not only a culinary triumph but also a nutritious option packed with protein and essential vitamins. Enjoy a mouthwatering meal that elevates any occasion!
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Ingredients
  

1 pound pork tenderloin

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)

Fresh rosemary sprigs for garnish (optional)

Instructions
 

Prepare the Marinade: In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, chopped rosemary, salt, black pepper, olive oil, apple cider vinegar, and crushed red pepper flakes (if using). This will be the glaze for your pork tenderloin.

    Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour half of the maple glaze over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Slice the Pork: After marinating, remove the pork from the bag/dish and discard the leftover marinade. Using a sharp knife, slice the tenderloin into 1-inch thick medallions.

          Sear the Medallions: In a large, oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Add the pork medallions and sear for about 2-3 minutes on each side until they are browned and caramelized.

            Glaze the Medallions: Pour the remaining maple glaze over the seared medallions, ensuring they are well coated.

              Roast in the Oven: Transfer the skillet to the preheated oven and roast for an additional 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

                Rest and Serve: Once cooked, remove the skillet from the oven and let the pork medallions rest for about 5 minutes. Garnish with fresh rosemary sprigs if desired, slice (if not already done), and serve warm with your favorite sides.

                  Prep Time, Total Time, Servings: 10 min | 45 min | 4 Servings