Maple-Balsamic-Glazed Pork Medallions

By charlotteh371

Yields: 4 servings

Ingredients

• 1/4 1/4
• cup maple syrup
• 3 3
• tablespoons balsamic vinegar
• 2 2
• teaspoons Dijon mustard
• 1 1
• (1-pound) pork tenderloin, trimmed
• 2 2
• teaspoons olive oil
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• teaspoon freshly ground black pepper

Preparation

Step 1

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to ⅓ cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.