Pork Medallions with Chili-Maple Sauce

My sister-in-law gave me a desk top (365-day) flip calendar for Christmas, as a little treat.  Thanks, Denise!!  It is from the publishers of Bon Appetite’ magazine. Now, while I do love to cook … I don’t usually go to Bon Appetite for family friendly dinner recipes. On Thursday though, Sophie and I flipped over the page and found Pork Medallions with Chili-Maple Sauce. I read the list of ingredients and decided to be bold and serve it for dinner.

Everyone LOVED it. We served it with white rice and “hand smashed” maple sweet potatoes. It was so good …. I’m sharing it here.

Ingredients

This recipe only makes 2-servings, so I doubled the sauce recipe and actually used (boneless) Pork Loin Chops which I found on sale at the local grocer.

Notes on Preparation

Cutting the tenderloin crosswise into medallions shortens its long fibers, and makes the medallions extremely tender. Pounding the medallions also tenderizes them and creates larger surface to season. You should be able to find the Chili-Garlic sauce and the Chinese five-spice powder on the ethnic foods aisle of your local grocery.* Serve the pork with steamed rice.

Cut tenderloin crosswise into six slices. Usin a meat mallet or rolling pin, pound medallions between sheets of plastic wrap to a 1/2-inch thickness. Sprinkle with salt, pepper and five-spice powder.

Heat oil in a large skillet over high heat. Add pork; cook until brown and cookd through, about 3-minutes per side. Transfer to a platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup (or if you’ve doubled the recipe, a scant 1/2 – 3/4 cup). This takes about 3-5 minutes. Pour sauce over pork. Sprinkle with chopped green onion.

* I was not able to find the five-spice powder, but had no trouble finding the chili-garlic sauce. As a substitute, I used a mixture of onion powder, salt, ground pepper, cayenne pepper, and ground ginger. It seemed to do fine job.

Enjoy!