Refined Chef Originals Recipes
Maple and Sweet Spanish Paprika Pork Medallions
The Refined Chef
Description:
People like pork sausage and maple syrup for breakfast. I took a pork tenderloin and marinated it in maple syrup which adds some natural sweetness. The paprika adds a little smoky flavor and creates a nice color when you are cooking and the outside carmelizes. Enjoy!
Ingredients:
1-1.5 lb - pork tenderloin
Pure maple syrup
Sweet Spanish paprika
Olive oil
Salt and pepper
Pure maple syrup
Sweet Spanish paprika
Olive oil
Salt and pepper
Serving size:
4
Prep time:
3 hours
Cook time:
5-7 minutes
Directions:
Slice pork tenderloin into 1/4-1/2 inch medallions. Place medallions in a plastic bowl and add pure maple syrup (enough to just cover pork.) Add sweet spanish paprika about 1-2 tbsp. Fold all the ingredients together so the pork is evenly coated. Cover and refrigerate for 3 hours.
Before cooking remove from refrigerator and allow to sit at room temperature for 10-15 minutes. Remove from marinade and pat dry pork with a paper towel.
In a saute pan over medium-high heat add a little olive oil. Heat for about 1 minute. Add pork medallions one at a time and cook for 2-3 minutes per side or until internal juices run clear.
Before cooking remove from refrigerator and allow to sit at room temperature for 10-15 minutes. Remove from marinade and pat dry pork with a paper towel.
In a saute pan over medium-high heat add a little olive oil. Heat for about 1 minute. Add pork medallions one at a time and cook for 2-3 minutes per side or until internal juices run clear.
