Ingredients
- Marinade
- 1/4 cup maple syrup
- 1/4 cup mustard, a l'ancienne or 1/4 cup Dijon mustard
- 2 tablespoons cider vinegar or 2 tablespoons red wine vinegar
- 2 garlic cloves , finely chopped
- 1/2 teaspoon chili powder
- Pork
- 2 pork tenderloins , cut in 1 inch thick medallions
- 1 tablespoon oil
- 3 tablespoons butter
- 1/4 cup white wine or 1/4 cup unsweetened apple juice
- salt and pepper
- 16 pecans , spiced, roughly chopped (optional)
Directions
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Marinade: In an hermetic bag, mix all ingredients of the marinade.
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Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
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Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
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Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
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Serve medallions and garnish with spiced pecans.