Maple-Chili Glazed Pork Medallions

This is a current (June 2013) favorite of ours.  Pair with al dente asparagus (herb and garlic seasoning) and Sweet Potato Chips fried in coconut oil and topped with sea salt.

2 tsp chili powder
1/2 tsp sea salt
1/8 tsp chipotle pepper (we use the powder)
1 lb pork tenderloin (trimmed and cut crosswise into 1″ thick medallions)DSCN3315
2 tsp coconut oil
1/4 cup apple juice
1 Tbs maple syrup (find one with the fewest ingredients possible)
1 tsp apple cider vinegar
Mix chili powder, salt, and chipotle in a small bowl. Sprinkle over both sides of pork. Heat oil over medium high heat in a skillet. Add pork and cook until golden, 1-2 minutes per side.DSCN3318

Add apple juice, syrup, and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce heat to medium and cook, turning the pork occasionally to coat, until sauce is reduced to a thick glaze, 1-3 minutes. Serve the pork drizzled with the glaze and enjoy!

DSCN3320

 

Advertisements

One thought on “Maple-Chili Glazed Pork Medallions

  1. Pingback: Maple Glazed Pork Medallions and Brussels Chips | Ellen Jay's Paleo-ish Lifestyle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s