Easy Pork Tenderloin with Maple-Balsamic Sauce

This pork medallions recipe is one of our reader favorites because it is so easy and delicious. I have updated it with process photos and a video. This special recipe tastes, well, about four hundred times better than pork chops and is impossible to mess up. Intrigued? You should be. All you need is a one-pound boneless pork loin (sometimes sold pre-packaged in two-pound bags; just freeze the extra pound), a knife, and some pantry staples. You can make this in a skillet or a large non-stick pan to make cleanup easier. If you need a large non-stick pan, you can order it from Amazon.

Here are a few other popular pork recipes to try: French Pork Chops with Apple Cream Sauce, Latin Pork Tomatillo Stew, German Pork Schnitzel, and Latin Pork Kebab Bowl.

Pork Loin vs. Pork Tenderloin

These are two different cuts of meat. The tenderloin is a small, lean, and incredibly delicious cut of pork. Known for its tenderness, it’s perfect for various cooking methods, including roasting and quick cooking techniques.

The pork loin, on the other hand, is a larger and more popular cut of meat. It has a larger diameter than the tenderloin, typically about 4 inches or more. This recipe prefers pork tenderloin for its tenderness and quick cooking time. You can also use pork loin or boneless pork chops, adjusting the cooking time as needed.

Reasons to Love This Pork Tenderloin Recipe

• Easy Pork Tenderloin takes minimal time to prepare, making it a favorite for busy weeknights.
• The meat is inherently tender and juicy, ensuring a satisfying meal every time.
• Its mild flavor makes it a perfect canvas for various seasonings and sauces.
• Pork tenderloin is a great source of lean protein, appealing to health-conscious eaters.

Recipe Ingredients

• Real Maple Syrup: Used to add a sweet and rich flavor to the dish.
• Balsamic Vinegar: Offers a tangy contrast to the sweetness of the maple syrup.
• Pork Tenderloin: It provides a melt-in-your-mouth tender and juicy base.
• Dijon Mustard: Adds a sharp and slightly spicy flavor to enhance the overall taste.

See the recipe card for full information on ingredients and quantities.

Variations

• Honey for Maple Syrup: Replace maple syrup with honey for a similar natural sweetness.
• Apple Cider Vinegar Substitute: Use apple cider vinegar instead of balsamic for a fruity tang that complements the pork well.
• Chicken Breasts for Pork: For a leaner option, substitute pork tenderloin with chicken breasts.
• Olive Oil Instead of Vegetable Oil: Use olive oil for a slightly different flavor profile, offering a more Mediterranean twist.
• Onion Add: Elevate the flavor profile by incorporating either thinly sliced onions or a pinch of onion powder into the sauce.

Step #3: Meanwhile, slice the pork tenderloin into eight equal pieces. Place each of the pieces between two pieces of plastic wrap and pound until they are about 1/2″ to 1/4″ thick.

Step #4: To cook pork medallions, pat the tenderloins dry with a paper towel. Then, heat one teaspoon of vegetable oil in a nonstick skillet over medium-high heat. Season the pounded pork pieces with salt, pepper, and garlic powder. Once the oil is hot (about 3 minutes), add the pork pieces and cook for about 90 seconds per side.

Step #6: Season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145°F (63°C).

Step #7: Return the rest of the cooked pork to the pan.

Step #8: Pour in the maple-balsamic sauce and cook for 1 minute. Garnish with scallions.

See how easy that was, and look at that beautiful plate!

Expert Tips

• Excess Fat and Skin Removal: Ensure even cooking and create a healthier meal by trimming any excess fat from the pork tenderloin. Additionally, remove the silver skin—the tough white membrane on the outside of the meat. Use a sharp knife, angling it upward to avoid cutting off unnecessary meat. If you prefer to keep the silver skin, that’s entirely fine.
• Even Thickness: Pound the pork to an even thickness for consistent cooking and tenderness.
• Use a Meat Thermometer: Always use a meat thermometer or an instant-read thermometer to check doneness; the internal temperature should be 145°F (63°C).
• Control Your Heat: Maintain a medium-high heat for a good sear without burning.
• Rest the Meat: Let the pork rest for a few minutes after cooking to allow juices to redistribute.

Frequently Asked Questions

Storage Info

Store leftover Easy Pork Tenderloin in an airtight container in the fridge, where it will stay good for up to 3-4 days. You can freeze it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator if frozen, then gently warm in a skillet over medium heat or in a microwave, being careful not to overcook it. Reheating in a skillet helps to retain the moisture and texture of the pork better than the microwave.