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    Pork Medallions with Dijon/Maple Sauce


    I came upon a variation of this unique blend of tastes while working an event. The Chef had made a pork roast and used Dijon mustard and Maple syrup to make a gravy for the roast. The resulting flavor of the roast was something out of this world. What I have done here is take the basics for his recipe and with some minor adjustments came up with a pan sauce that is easy and very rewarding. The recipe below will serve one person.

    You will need:
    One Pork Tenderloin – approx. 3/4 pounds in weight.
    Olive Oil – enough to coat bottom of skillet
    Sea Salt and Freshly Ground Pepper – to taste.
    Dijon Mustard – 2 TBSP – I used Grey Poupin
    Pure Maple Syrup – 2 TBSP – NB: Pure Maple Syrup only.
    White Wine – approx 1/4 cup
    Unsalted butter – two TBSP

    Heat oven to 350 degrees F. Remove all silver skin from tenderloin then cut loin into approx. 2 inch medallions. Turn medallions onto the cut edge and compress to about 1 and 1/2 inch thick. Heat skillet to medium high, add olive oil and heat until shimmering. Place medallions in skillet but do not crowd, sear on both sides. Remove pork from skillet and place in an ovenproof vessel while preparing sauce.

    Pour off any excess oil from skillet, add wine to deglaze the fond form the pan, immediately add mustard and maple syrup whisking vigorously. Remove from heat and hold until pork tenderloin is finished (internal temp reads 140 Degrees F). When pork is finished remove from oven, cover with foil, finish sauce. Return skillet with sauce to medium heat, as soon as bubbles start to appear at edges add butter one tablespoon at a time remove pan from heat and swirl butter, do not whisk or stir as the chances of the sauce breaking are increased, until it is melted into the sauce.

    Serve with mashed potato and oven roasted sweet corn nobs.

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