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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.