• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Maple Pork Medallions

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Maple Pork Medallions

Adapted from Cook’s Illustrated.

Ingredients

  • 2 lbs. pork tenderloin cut into 1 ½" rounds
  • 12–14 slices of bacon cooked for approximately 5 minutes (fat removed but neither brown nor crisp)
  • 2 tbs. olive oil
  • 1 medium onion chopped
  • 1 cup apple cider (or chicken broth or water)
  • ⅓ cup maple syrup
  • 3 tbs. maple or wholegrain mustard

Directions

Wrap a slice of bacon around the pork and fasten with a toothpick. Drizzle olive oil into a pan on medium high heat. Add pork, cut side down. Cook for 3–5 minutes, making sure to not move the pork while it is cooking. Flip pork and cook for another 3–5 minutes. Finally, place pork on edge turning as necessary to cook the bacon. Total cooking time should be between 8 and 15 minutes for the meat. Place pork pieces on plate and cover with foil. 

While the pork is resting, remove excess oil/grease from the pan. Decrease pan temperature to medium and add onions. Cook onions for 3–5 minutes until softened and browned. Add the liquid to the pan and deglaze, making sure to loosen cooked-on pieces.

Cook the liquid until it is reduced by half to two-thirds, roughly 5 minutes. Then, add maple syrup, vinegar, mustard, and any juices from resting meat. Cook until the sauce is thick, an additional 3–5 minutes; there will be a cup or so of sauce. If the sauce gets thicker than desired, add slightly more liquid. Place meat on plate, drizzle sauce over each medallion, and serve.

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