Um, um good. That was the all round opinion of last night's maple extravaganza - another winner from The Maple Syrup Cookbook by Ken Haedrich that I told you about the other day.
It all started with half inch thick center cut pork loin chops, pounded till they're skinny then seasoned and floured before hitting a hot buttered pan. Seared for a quick 3 minutes, they're moved to rest and a pan sauce is created from shallots, ginger and garlic followed by white wine, maple syrup, teriyaki sauce and rice vinegar. A lot of heat and a little time and the pork medallions rejoin the party to be finished with a quick bath in the hot sauce. Served on rice with some stir fried veggies on the side - dinner's ready just like that!
I couldn't let it all stop there though, since we had some gorgeous butter lettuce to finish so I whipped up this quick and delicious maple salad dressing from 3 items that are ever present in our pantry and refrigerator - mayo, vinegar and maple syrup.
What can I say except it is an amazingly awesome combination especially with mild flavored butter lettuce topped with a little sweet onion and crispy crumbled bacon. Had I been thinking I'd have added a few toasted walnuts as garnish too. Darn - kinda' missed that boat didn't I?
Maple Gingered Pork Medallions (adapted from The Maple Syrup Cookbook by Ken Haedrich)
4 center cut pork loin chops
1/3 cup all-purpose flour
Salt and pepper
2 tablespoons butter
2 shallots, thinly sliced
1 tablespoon finely chopped fresh ginger
1 clove garlic, minced
1/2 cup dry white wine
1/4 cup pure maple syrup
1/4 cup teriyaki sauce
2 tablespoons rice wine vinegar.
Remove any fat from pork loin chops and place between 2 sheets of plastic wrap or inside a large zip bag. Pound each chop until it is a quarter inch thick. Season both sides of chops with salt and pepper. Dredge in flour and shake to remove excess. Set aside. Combine shallots, ginger and garlic in a small bowl. Set aside. In a separate bowl, combine white wine, maple syrup, teriyaki sauce and rice wine vinegar. Set aside.
Heat a large heavy skillet over medium high heat. Add 1 tablespoon butter and when melted and hot, add 2 of the prepped pork medallions. Cook for 2 minutes on one side or until golden, flip and cook additional minute on the other side. Remove to a plate and keep warm. Repeat with remaining 2 medallions. Add shallots, ginger and garlic to pan and sauté for 30 seconds. Add white wine, maple syrup, teriyaki and rice vinegar, increase heat and boil until thickened slightly – about 4 to 5 minutes. Return pork to pan and heat through, flipping to coat both sides with sauce. Serve on rice. Serves 4 Download Maple Gingered Pork Medallions
Creamy Maple Syrup Dressing (adapted from The Maple Syrup Cookbook by Ken Haedrich)
1 cup mayonnaise
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
Place ingredients into a jar or plastic container, cover tightly and shake until ingredients are well mixed and smooth. Alternatively, whisk ingredients together in a small bowl until smooth. Cover and refrigerate for a minimum 1 hour to allow flavors to blend. Note – I didn’t have enough apple cider vinegar, so substituted 3 tablespoons white wine vinegar and 1 tablespoon Applejack brandy. It was wonderful! Download Creamy Maple Salad Dressing
A year ago - Teriyaki Glazed Salmon on Spicy Thai Noodle Salad
Two year's ago - Black Bottomed Banana Cream Pie