Pork Loin Coins
1 lb pork loin
2 tbsp Olive Oil
½ tsp salt
⅓ tsp Pepper
⅓ tsp garlic powder
Sauce
¼ cup Maple syrup
3 tbsp Balsalmic vinegar
2 tsp Dijon mustard
1
1. Train any visible silverskin from pork loin before slicing it into 1/2-inch thick coins.
Pat dry, place raw pork coins on a plate, and set aside. Wash hands after working with raw meat.
2. Whisk all sauce ingredients together—place in a dish or cup with a spout.
3. Grind fresh pepper, salt, and garlic powder onto the pork coins.
4. Preheat the skillet. Add oil and cook half the coins for approximately 3 minutes per side, depending on the thickness of the meat. Don't crowd or overcook the pork. Cook until the internal temperature reaches 145 degrees.
5. Transfer the first cooked pork coins to a plate and cover with foil while cooking the remaining meat.
6. Once the second batch of coins is done, add back in the first coins, add the sauce, and cook for one minute until warm.
7. Serve with your favorite sides.
Ingredients
1 lb pork loin
2 tbsp Olive Oil
½ tsp salt
⅓ tsp Pepper
⅓ tsp garlic powder
Sauce
¼ cup Maple syrup
3 tbsp Balsalmic vinegar
2 tsp Dijon mustard
Directions
1
1. Train any visible silverskin from pork loin before slicing it into 1/2-inch thick coins.
Pat dry, place raw pork coins on a plate, and set aside. Wash hands after working with raw meat.
2. Whisk all sauce ingredients together—place in a dish or cup with a spout.
3. Grind fresh pepper, salt, and garlic powder onto the pork coins.
4. Preheat the skillet. Add oil and cook half the coins for approximately 3 minutes per side, depending on the thickness of the meat. Don't crowd or overcook the pork. Cook until the internal temperature reaches 145 degrees.
5. Transfer the first cooked pork coins to a plate and cover with foil while cooking the remaining meat.
6. Once the second batch of coins is done, add back in the first coins, add the sauce, and cook for one minute until warm.
7. Serve with your favorite sides.
