Maple Chipotle Pork Tenderloin Medallions

• 1 (1.5-pound) pork tenderloin, trimmed and cut into 1-inch medallions
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons chopped fresh cilantro

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season pork medallions with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear medallions for 2 minutes per side, then transfer skillet to oven.
4. 4 Roast for 10-12 minutes, or until internal temperature reaches 145°F.
5. 5 While pork cooks, whisk together maple syrup, vinegar, soy sauce, chili powder, smoked paprika, garlic, cumin, and cayenne in a small saucepan.
6. 6 Simmer glaze over medium heat until slightly thickened, about 5 minutes.
7. 7 Remove skillet from oven and let pork rest for 5 minutes.
8. 8 Slice medallions and drizzle with glaze.
9. 9 Garnish with cilantro before serving.

Equipment

• Oven-safe skillet
• Meat thermometer
• Saucepan

Variations

• For a kick, add diced jalapeños to the glaze.
• Substitute chicken breast for a lighter option.

Substitutions

• If out of chipotle chili powder, use regular chili powder with a dash of smoked paprika.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• A crisp sauvignon blanc or a smoky Mexican lager.
• A side of sautéed spinach with garlic.

Nutrition

Tips

• For a richer glaze, reduce the maple syrup mixture by half before adding other ingredients.
• Serve immediately for the best texture and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with roasted sweet potatoes and a fresh green salad.
• Serve with a side of jasmine rice for a complete meal.

FAQ