Featured Recipe
Maple-Glazed Pork Medallions
By Kate
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Two 400 g pork tenderloins dusted in cornstarch, quickly seared in olive oil and butter blend. Shallots softened, then deglazed with spiced maple syrup and grainy mustard. Pork glazed, roasted at 175 °C till just pink. Rested under foil. Serve with smoked bacon barley pilaf or maple-spiced squash puree. Slightly less sweet, more texture. Subtle allspice added for depth. Timing based on meat’s spring, sauce thickening visual cues, and aroma shifts.
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Prep:
18 min
Cook:
22 min
Total:
40 min
Serves:
6 servings
pork
dinner
French-inspired
sauce
Introduction
Pork tenderloin, lean and fast-cooking, demands careful attention to moisture and timing. Skip heavy marinades; dusting with cornstarch gives a subtle crust that locks in juices while promoting browning. Shallots bring sweetness without overpowering. Maple syrup, its characteristic caramel notes, balances with grainy mustard’s tang and a hint of warming allspice. Medium heat searing followed by oven roasting finalizes texture—no rushing or needle thermometers needed. Resting pork is non-negotiable—letting the meat relax keeps slices juicy, tender, inviting. The sauce, glossy and sticky, clings to meat like a shiny glaze, promising a bite that’s sweet, earthy, and sharp. Serve with barley pilaf studded with smoky bacon for textural contrast or a softly spiced squash puree to echo the maple note. Game-changer in everyday pork, multi-layered but straightforward. The aroma rising from skillet—honeyed, peppery—signals more than flavor; it’s the kitchen reading your next step.
Ingredients
About the ingredients
Why cornstarch instead of flour? Lighter coating, no heavy crust, better caramelization. Butter and olive oil combo—oil raises smoke point while butter adds depth and aroma, avoid burning both by medium-high heat only. Grainy mustard is essential for texture and punch; Dijon alone too slick, sweeter varieties dilute bite. Allspice optional but elevates maple notes without overwhelming. Substitute shallots with finely chopped red onion or leeks if needed, but keep longer cooking as they’re harsher. Pure maple syrup—not pancake syrup—impacts flavor profoundly; if unavailable, use honey plus a splash of apple cider vinegar for acidity. Salt late to avoid moisture leaching from meat, common mistake with tenderloin. Keep ingredients ready; timing is tight.
Method
Technique Tips
Preheat oven fully to ensure even roast; initial sear sets flavor and texture, don’t skip or crowd pan; space pork to get full crust. Watch butter closely during sear—browned butter adds nutty flavor but scorched butter ruins sauce. Shallots require patience—transparency without color. Sauce thickness is tactile; swirl the pan, look for coating that clings to spoon’s back. Oven process relies on meat’s bounce-back, not clock alone—avoid poking repeatedly, preserve juices. Resting not just hold; note meat fibers relax, texture smooths, slice yields more easily and looks perfect. When reheating leftovers, crisp quickly in pan to restore exterior texture. Backup: if no ovenproof skillet, transfer quickly to roasting pan after glazing. Toss anything burnt, start fresh with deglazing steps; caramelized bits make sauce gritty. Use thermometer if uncertain but favor feel and look. Timing tweaks based on pork thickness and starting temperature.
Chef's Notes
- 💡 Ready the pork. Keep it dry. Season late to keep moisture locked. Dust with cornstarch for a crust; use it sparingly for best results. Watch cornstarch; thick but not too heavy. Sear medallions—great crust crucial.
- 💡 Heat the pan, medium-high. Oil and butter combo? Yes. Don’t burn butter; keep an eye. Shimmering surface, things bubbling. Sear until golden, not dark. That Maillard reaction is your friend. Use salt after—don't draw moisture too soon.
- 💡 Shallots take patience. Sweat gently till soft, translucent. No color, just sweetness. That aroma? It means you’re on track. Then pour the maple syrup; allspice in next. Simmer till thickens—stickiness means done. No rush.
- 💡 Roast with care. Oven at 175°C. Push pork for spring-back test—doneness gauge; perfect yield too. If it’s overcooked—dried out—test again next time. Rest covered, letting juices redistribute is critical. Juicy slices matter.
- 💡 Leftovers? Reheat in a pan. Crisp, not soggy. Good heat brings life back. Backup plan: If no ovenproof skillet? Just move pork to roasted pan once glazed. Sauce thick? Splash in some water while scraping bits off.
