Maple Ginger Pork Medallions and a Salad with Creamy Maple Dressing

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

Comments

[Mary from Apron Strings & Wedding Rings]

The nights are starting to be cool and the smell of maple syrup is the promise of great dishes to come like this one June. I'd say that you've done proud so far with the author of the Maple Syrup Cookbook! Hugs, Mary

[June]

Gosh darn it, I wish our nights would start cooling down! It's a great cookbook Mary. There's not one thing I've tried that hasn't been stellar. More to come later in the week!

[Nanan]

If it tasted any thing close to as good as it looks - I would say that suppers was a huge success!!!!!

[Mary from Apron Strings & Wedding Rings]

Can't WAIT!

[June]

Lea - really fabulous flavors. The sauce would be great with chicken paillards too and as for the salad dressing - it's a real keeper.

[Lorraine]

I haven't done much with maple syrup, but you make it sound so good!

[June]

Lorraine - love the stuff. When I was growing up we always seemed to have a gallon of it from a local producer in the root cellar and I guess I took it for granted. Now a gallon would be worth a small fortune but worth every single drop.