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Pork Tenderloin Medallions with Maple Syrup Glaze.

Pork Tenderloin Medallions with Maple Syrup Glaze.

Buying in bulk saves you money.

I usually buy my proteins and produce in bulk at a local Costco. A package of 5 tenderloins only cost 16 dollars and for a meal for two, that’s only 3 dollars each. What I don't use I freeze with my vacuum sealer.

Now, one of the things you have to think about is how to diversify your meals so that it doesn’t get boring. If you buy in bulk, you don’t want to eat the same protein, cooked the same way every time.

Pork Tenderloin with Maple Glaze.

Here is an idea.

Pork Tenderloin Medallions, with a Maple Glaze and a unique baked potato.

You can watch the video here.

Here's what we need:

Pork Tenderloin Medallions with Maple Syrup Glaze.
Recipe Type: entree
Cuisine: American
Author: Chef Mike Moses
Prep time:
Cook time:
Total time:
Serves: 2
A roasted Pork tenderloin with Maple Syrup Glaze.
  • 1 pork tenderloin
  • 2 large peeled russet potatoes
  • cured pork belly (Thick Bacon)
  • 125 ml pure maple syrup
  • 1 shallot
  • olive oil
  • salt and pepper to taste
  1. Trim pork tenderloin to remove silver skin and fat.
  2. Tuck the ends to make a uniform size of the tenderloin.
  3. Sear the tenderloin on all sides.
  4. Roast in oven at 400 for 15 minutes>
  5. Then wrap in tin foil for 10 minutes for a perfect medium rare.
  6. Slice into 1 inch thick portions.
  7. Wash potatoes, trim off ends and make a flat bottom.
  8. Put between 2 wooden spoons and cut 1/8 inch slices into potato.
  9. Then put a drop of olive oil in each slice, then salt and pepper the potato and put in a 400 degree oven for 1 hour.

Serve with your choice of Veg.

This dish is great with any vegetable you like. I used a medley in the final presentations with beans, carrots, peas, corn, and soy beans.


Chef Mike

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