Maple Pork Medallions

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Maple Pork Medallions

Adapted from Cook’s Illustrated.


  • 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


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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