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Saturday, February 5, 2011

Pork Medallions with Chili Maple Sauce

Last week was "Clean Out The Freezer" week at my apartment. Lucky for me, my freezer is full of fun stuff, mainly meat. My grocery store nearby my apartment is fantastic, but I prefer to get my meat somewhere else, so usually when there is nothing left in my entire fridge and cabinets, I have meat.

This week's recipe challenge: Pork Tenderloin. I have tons of recipes to use with pork tenderloin, but I wanted to try something new. I came across this great recipe on that had really good reviews and even better, had ingredients that I had on hand at home. I love the mix and spicy and sweet. Chinese five-spice powder is one of my favorite combination of spices; it combines all five flavors of sweet, sour, bitter, pungent, and salty. You can make it yourself if you want, but I suggest the lazy route of buying a bottle on the spice aisle. I have tons of recipes that I can share with you using the spice, so if it's just sitting on your shelf gathering dust, let me know.


1 (12-ounce) pork tenderloin
1/2 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil
3/4 cup low-salt chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili-garlic sauce
1 green onion, chopped
White rice, cooked

Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder.

Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter.

Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.