Cook these pork medallions in a glaze made of balsamic vinegar, maple syrup, chilli and garlic until it thickens and caramelises – this is a real midweek winner
- Serves: 4 persons
- 8pork medallions
- 1tbsp olive oil
- 5 ½tbsp balsamic vinegar
- 1tbsp maple syrup
- ½tsp dried chilli flakes
- 2garlic cloves, finely chopped
- a few thyme sprigs, leaves stripped
Step 1Heat a large non-stick frying pan over a medium-high heat. Brush the pork medallions with the olive oil and season well. Whisk together the remaining ingredients to make the sauce.
Step 2Cook the medallions for 2 minutes on each side until browned and caramelised. Remove the pan from the heat and pour in the sauce. Cook the pork for a further 2-3 minutes, turning until glazed all over.
Step 3Serve the pork medallions with potatoes and green veg, if you like.