Looking for something impressive yet quick enough for a weeknight dinner? These maple-glazed pork medallions with sweet potato mash deliver elegance and comfort on one plate. The dish strikes a perfect balance between sweet and savory, thanks to a glossy maple glaze that coats tender, pan-seared pork tenderloin medallions. Pair that with buttery mashed sweet potatoes and you’ve got a cozy, restaurant-quality meal that feels like it took hours—but is actually a quick dinner solution. Whether you're a fan of pork medallion recipes or just trying to expand your pork dishes main courses lineup, this one is bound to become a favorite.
Maple-Glazed Pork Medallions with Sweet Potato Mash
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Hawaiian
Large skillet or sauté pan Preferably cast iron or stainless steel for even browning. A nonstick skillet can work in a pinch but won’t give quite the same sear.
Medium saucepan For boiling and mashing the sweet potatoes.
Cutting board & sharp knife. To trim and slice the pork tenderloin into medallions.
Potato masher or electric hand mixer For achieving your preferred mash texture.
Wooden spoon or silicone spatula To stir the glaze and sauté mushrooms.
Meat thermometer (optional) To ensure the pork reaches 145°F for safe doneness.
For the Pork Medallions
- 1.5 pounds pork tenderloin trimmed of silver skin and cut into 1-inch-thick medallions
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic minced
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce optional, for added umami
For the Sweet Potato Mash
- 2 large sweet potatoes peeled and cubed
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream or milk
- Salt to taste
- 1/4 teaspoon ground cinnamon optional, for warmth
Optional Mushroom Sauté
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup cremini or button mushrooms sliced
- Salt and pepper to taste
- Fresh thyme optional
Prep the Pork Tenderloin
Start by trimming off any silver skin from your pork tenderloin. Slice the tenderloin into evenly-sized medallions, about 1 inch thick. Pat them dry with paper towels—this helps achieve a better sear. Season generously with salt and black pepper on both sides.
Sear the Medallions
In a large skillet over medium-high heat, heat the olive oil and butter. When the butter begins to foam, add the pork medallions in a single layer without overcrowding the pan. Work in batches if needed.
Sear for 3-4 minutes per side, or until golden brown and just cooked through (internal temperature of 145°F). Transfer the medallions to a plate and cover loosely with foil to keep warm.
This technique is very similar to other pork tenderloin medallions skillet methods and works well with other pork pieces recipes too.
Deglaze and Make the Glaze
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, then stir in the maple syrup, Dijon mustard, apple cider vinegar, and soy sauce (if using). Scrape up any brown bits from the pan.
Let the mixture simmer for 3-4 minutes until slightly thickened. Return the pork to the pan and spoon the glaze over the medallions. Cook for another 2-3 minutes, turning once, until the medallions are coated and sticky.
This sweet, tangy glaze is what elevates this dish and distinguishes it from more basic pork cutlets recipes.
Boil and Mash the Sweet Potatoes
While the pork is cooking, place the sweet potato cubes in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Cook for 12-15 minutes until fork-tender.
Drain and return to the pan. Add butter, cream, salt, and cinnamon (if using). Mash until smooth and creamy. Taste and adjust seasoning.
This creamy mash balances the sweetness of the glaze and adds a luxurious texture to the plate.
Optional: Sauté the Mushrooms
If you want to add an earthy element to your pork medallions with mushrooms, quickly sauté sliced mushrooms in olive oil and butter until golden. Season with salt, pepper, and a sprinkle of thyme. Serve them alongside or spooned over the pork.
This variation makes the dish feel even more robust and resembles elevated pork entrees you’d find in a bistro setting.
Plate and Serve
Spoon a generous portion of sweet potato mash onto each plate. Top with 2-3 pork medallions and drizzle with extra glaze from the pan. Add the mushrooms if using, and garnish with fresh thyme or chopped parsley for color.
Pairings
This dish’s rich and slightly sweet profile plays well with a variety of side dishes and beverages:
- Vegetables: Roasted Brussels sprouts, steamed green beans, or sautéed kale provide a slightly bitter counterpoint to the sweetness of the maple glaze and sweet potatoes.
- Grains: If you want to skip the mash, a wild rice pilaf or buttered farro would complement the dish well.
- Wine: Try a medium-bodied Pinot Noir or a dry Riesling. For white wine lovers, a lightly oaked Chardonnay works wonders.
- Beer: A Belgian-style dubbel or a brown ale echoes the caramel notes of the maple glaze.
- Non-alcoholic: Apple cider (hot or cold) or a tart cranberry spritzer makes for a festive pairing.
FAQs
1. What cut of pork should I use for medallions?
Pork tenderloin is the best choice for medallions. It's lean, tender, and cooks quickly. Avoid pork loin, which is larger and tougher. You can also adapt this into other pork medallion recipes easy styles with similar cuts.
2. Can I make this with beef instead of pork?
Yes, the method works well for beef medallion recipes too. Use beef tenderloin or sirloin medallions and slightly adjust the cooking time depending on your preferred doneness.
3. Is this dish good for weeknight meals?
Absolutely. It’s one of those pork recipes that feels special but comes together quickly, making it perfect for weeknight dinner or even a last-minute dinner party.
4. Can I prepare this in advance?
You can pre-slice the pork and make the sweet potato mash ahead of time. The pork is best seared just before serving, but you can reheat it gently in the glaze if needed.
5. What other variations can I try?
You could switch the sweet potatoes for mashed cauliflower for a lighter version. You could also tweak the glaze to create something closer to Mongolian pork recipes by adding a bit of hoisin and ginger. You can even serve it with rice or noodles to lean into an Asian-inspired direction.
