Local Food and Seasonal Ingredients

Maple Syrup Marinated Pork Tenderloin with Sweet Spanish Paprika

By Seth Fera-Schanes

Here is a recipe from The Refined Chef that will help to combat the cold weather and early sunsets that have spread across the east coast.  It consists of three main ingredients so there is no need to purchase extra items that take up precious kitchen cabinet space.  You can marinate everything while you are at work and then easily fry up the pork medallions in under 10 minutes when you get home from work.

I like the sweetness of the maple syrup balanced with the slightly smoky paprika in this recipe. Also, this is a vibrantly colored dish that will help to ease you out of your early winter doldrums.

Maple Marinated Pork Tenderloin with Sweet Spanish Paprika

Maple Marinated Pork Tenderloin with Sweet Spanish Paprika

Serving size: 4
Prep time: 3 hours
Cook time: 5-7 minutes

1-1.5 lb – pork tenderloin
Pure maple syrup
Sweet Spanish paprika
Olive oil
Salt and pepper

Slice pork tenderloin into 1/4-1/2 inch medallions. Place medallions in a plastic bowl and add pure maple syrup (enough to just cover pork.) Add sweet Spanish paprika about 1-2 tbsp. Fold all the ingredients together so the pork is evenly coated. Cover and refrigerate for 3 hours.

Before cooking remove from refrigerator and allow to sit at room temperature for 10-15 minutes. Remove from marinade and pat dry pork with a paper towel.

In a saute pan over medium-high heat add a little olive oil. Heat for about 1 minute. Add pork medallions one at a time and cook for 2-3 minutes per side or until internal juices run clear.

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