Monday, September 20, 2010

A perennial favorite: Pork Medallions
with Chili-Maple Sauce

Pork Medallions with Chili-Maple Sauce from Bon Appetit magazine is a perennial favorite recipe in our house. My husband and I have made it dozens of times since we first tried it more than three years ago.
   The medallions are quick for a weeknight, and very satisfying. You’ll be amazed at how delicious they are for the little work required to make them.
   It may seem strange to have Chinese five-spice powder, chili-garlic sauce and maple syrup in the same dish, but let me tell you, the combination works.
   Make sure to make rice to serve with the medallions, as the recipe suggests, to soak up the resulting sweet and spicy sauce.
   And don’t forget to sprinkle chopped green onion on top – this adds a perfect little bit of zing to the dish.
   To make the medallions, a pork tenderloin is cut into six pieces. Using a meat mallet, the pieces are pounded to a ½-inch thickness, then sprinkled with salt, pepper and five-spice powder.
   The pork medallions are browned, then transferred to a platter. Chicken broth, pure maple syrup and chili-garlic sauce are added to skillet and boiled down.
   At this point, we put the medallions on a bed of rice, pour the sauce over, and sprinkle with green onions.

More great recipes from the skillet:
Crispy Garlic Chicken Cutlets
Skillet Macaroni with Zesty Meat Sauce

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