Tonight's meal comes from a Cook's Illustrated recipe but slightly adapted. The original recipe was for chicken but we haven't done pork tenderloin in a while so I decided to make this with pork cut into medallions and pan-seared. The result was tender slices of meat glazed in a sweet syrup.
- 1 cup apple cider
- 1/4 cup light corn syrup
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes
- 1 tablespoon corn starch
- 1 lb. pork tenderloin, cut in medallions
- 2 teaspoons vegetable oil
- 1 medium shallot, minced
- salt and pepper to taste
Whisk together the apple cider, corn syrup, maple syrup, mustard, vinegar, corn starch, salt and pepper to taste, then add the red pepper flakes.
thought I got a picture of this step, but I guess I only got as far as the smiley face spout on the syrup bottle!
Cut the tenderloin into 1 inch thick medallions.
Add the minced shallot to vegetable oil in a medium-large sized skillet on medium heat. Saute for 6 minutes, then add the apple cider/syrup mix to the skillet and let stand for 2 minutes. Add the pork medallions to pan-sear. As you cook, the syrup will become more of a glaze. If you have a top to your skillet, use it to help cook.
Flip the pork medallions and scrape any of the browning syrup bits.
Once cooked through (about 15 minutes total), remove from plate and spoon additional glaze over top to serve.
Served with gruyere potato gratin.