This is a delicious new find from the Spring 2011 issue of the LCBO’s Food and Drink. Slices of pork tenderloin are pounded flat, dredged in flour, sautéed and then combined with a luscious maple-mustard-balsamic sauce. This recipe is quick and easy to make for a weeknight supper, but elegant enough to serve to company. Don’t overcook the pork, or it will become tough.

Flatten slices of pork tenderloin and season with salt and pepper

Dredge the pork and saute in batches

Simmer pork in a maple-mustard-balsamic sauce

To avoid additives and preservatives in this recipe, use butter without colour, mustard and chicken broth without preservatives and balsamic vinegar with no sulfites added. I served the medallions with yam frites.

Maple-mustard pork medallions


2 small pork tenderloins, each ¾ to 1 lb (375 to 500 g)
Salt and freshly ground black pepper
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) olive oil
¼ cup (50 mL) grainy mustard
2 tbsp (25 mL) maple syrup
4 tsp (20 mL) balsamic vinegar
¼ cup (50 mL) all-purpose flour
1 cup (250 mL) finely diced Vidalia or other sweet onion
2 cups (500 mL) low-sodium beef or chicken broth
2 to 3 tbsp (25 to 45 mL) thinly sliced green onions, snipped chives or chopped parsley


Remove pork’s exterior tough silver skins and any fat; then crosswise cut into 1½-inch-thick (4-cm) chunks. Up-end on plastic wrap; cover with more plastic. Use a meat pounder or heavy frying pan to easily flatten into medallions to about ½ inch (1 cm) thick. Lightly season with salt and more generously with freshly ground black pepper. (Do not use any salt if tenderloins were purchased as “seasoned.”) Refrigerate until needed, up to a day.

Melt butter and mix with olive oil (all of this mixture may not be needed). Stir mustard with syrup and vinegar. Assemble remaining ingredients, as medallions sauté very quickly.

Sauté pork medallions in 3 or 4 batches. Heat a large frying pan over medium heat until quite hot. Meanwhile, dip a few pieces of pork into flour; shake off excess. Add a tablespoon of oil mixture to pan and several pieces of pork—do not crowd the pan! Sauté, adjusting heat as needed, until browned, about 3 minutes per side. Keep on a deep plate while repeating as needed with remaining pork, flour and oil mixture. (The sautéed pork is pink inside.) Discard any remaining flour.

When finished sautéing (and without cleaning), return pan to heat. Add another 1 tsp (5 mL) oil mixture only if needed to sauté added onion. Sauté onion for 2 minutes or until softened. Slowly stir in broth; bring to a boil. Boil over medium-high heat 3 minutes to reduce slightly. Stir mustard mixture into sauce. Continue to bubble until sauce-like, about 6 minutes.

Return pork and any juices to sauce; heat 2 minutes, turning medallions once, or until hot. Serves 4 to 6.

From the Spring 2011 issue of Food and Drink