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Maple and Pecan Pork Medallions

Here is a simple recipe to ensure a successful dinner. Pork tenderloin is a leaner part of the pig and very rich in protein. This slightly sweet recipe goes well with a variety of side dishes, and we opted for a vegetable purée that perfectly balances the textures of this comforting dish. Enjoy!


50 minutes


20 minutes


70 minutes


4 portions



  • 30 mL (2 tablespoons) old-fashioned mustard
  • 30 mL (2 tablespoons) maple syrup
  • 15 mL (1 tablespoon) light soy sauce
  • 1 clove garlic, chopped

Pork medallions

  • 1 pork tenderloin (about 600 g)
  • 1 yellow onion, thinly sliced
  • 7.5 mL (½ tablespoon) olive oil
  • 7.5 mL (½ tablespoon) cornstarch
  • 80 mL (⅓ cup) pecans, coarsely chopped
  • Salt and pepper

Accompaniment (vegetable purée)

  • 2 sweet potatoes, cut into large cubes
  • 2 carrots, cut into slices
  • 1 small turnip (rutabaga), peeled and cut into large cubes
  • 125 mL (½ cup) choice of milk
  • 45 mL (3 tablespoons) light cream cheese
  • Salt and pepper
  • 10 mL (2 teaspoons) spices of your choice such as rosemary, parsley, basil, etc.

Note: This medallion's recipe works well with a root vegetable puree like this one, or with traditional mashed potatoes and steamed or grilled vegetables.


  1. Preheat the oven to 350°F (180°C).
  2. In a sealed bag (or bowl), combine mustard, maple syrup, soy sauce and garlic. Slice pork tenderloin into 2-3 cm thick slices and marinate. Set aside in the refrigerator for at least 30 minutes.
  3. Meanwhile, boil vegetables to make a purée, or cook your favourite side dishes.
  4. In a large non-stick skillet, sauté onion with oil for 2-3 minutes.
  5. Add cornstarch to the bag containing the marinade and medallions and mix well with your hands, massaging the bag.
  6. Drain pork and reserve marinade. In the same skillet, brown medallions until pink, about 2 to 3 minutes per side. Season with salt and pepper.
  7. Add remaining marinade, mix with meat and onions, sprinkle with pecans and bake for about 12 minutes.
  8. Meanwhile, drain the vegetables, add the purée ingredients to the same pot and purée with a pestle or blender.
  9. Serve the medallions on top of the vegetable purée and add the sauce and onion mixture and the pecans on top.


Nutritional Information (per serving) with vegetable purée
Calories 420 kcal
Fat 14 g     
Carbohydrates 35 g
Fibre 5 g     
Protein 39 g
Sodium 580 mg

Can be kept for 3-4 days in the refrigerator or 3-4 months in the freezer.

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