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
Ingredients
8 pork medallions
1 tbsp olive oil
1½ tbsp balsamic vinegar
1 tbsp maple syrup
½ tsp dried chilli flakes
2 garlic cloves, finely chopped
a few thyme sprigs, leaves stripped
Step by step
Heat 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.
Cook 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.
Serve the pork medallions with potatoes and green veg, if you like.
