Whew what a day!
From the minute you woke up, it seemed like the universe was working against you.
First you forgot to set your alarm and had to scramble to get ready.
Then there was that longer than usual traffic on the way in to work.
And then at the office, everything seemed to come unraveled at the same time.
Now you're getting ready to head home.
You want to treat yourself to a good meal. But will you even be able to enjoy it?!
Yes! Because this recipe will first take out your stress. And then delight your taste buds. It's a one-two-punch!
You'll start by beating up some pork medallions with a meat mallet. And then once your stress is gone, you'll sit down to the soothing sweet and spicy flavors of a chili-maple glaze.
This recipe is dynamite! And if you tend to like extra sauce, I highly recommend making some brown rice and broccoli as a side, and then pouring it over everything. And don't worry about having to buy a few new ingredients. You'll be using them quite often after you make this dish once. (It's a favorite in my house!)
You can usually find the chinese five-spice and the chili-garlic sauce in the Asian section of your grocery store.
Warning: This dish is spicy! So if you have a weak tolerance for spice, you'll want to move along to another recipe. But don't worry. I'll have another recipe where you can pound on some meat that isn't spicy very soon.
So the next time you have a stressful day, grab a pork tenderloin on the way home and get ready to take out your stress on something that won't hold a grudge. You have the perfect recipe!
Until our next meal,
Rebecca
Pork Medallions with Chili-Maple Sauce
Ingredients:
Chili-Maple Glazed Pork
- 1 12-oz Pork Tenderloin
- 1/2 Tsp Chinese Five-Spice Powder
- 1 Tbs Olive Oil
- 1 1/2 Cups Low-Salt Chicken Broth
- 3 Tbs Pure Maple Syrup
- 2 Tbs Chili-Garlic Sauce (Can lower to 2 Tbs for less spice.)
Directions:
- 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 a platter.
- Add the broth, maple syrup, and chili-garlic sauce to the skillet.
- Boil until reduced by about half , about 2-4 minutes. (Don't worry about being accurate with this step. I've boiled it for longer and less time, and it always turns out great!)
- Pour sauce over pork ... and everything else if you like!
Tips: If your store only sells larger tenderloins like mine, go ahead and cut and pound the rest. Then layer it between pieces of plastic wrap and store in the freezer. The next time you make this all you'll have to do is cook it up and make the sauce!
Never pounded meat before? Watch my video to see how easy -- and fun -- it can be!
