Maple-Balsamic-Glazed Pork Medallions*****
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 1 (1 pound) pork tenderloin, trimmed
- 2 teaspoons olive oil
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup(bout 3 minutes). Stir occasionally. Remove from heat and stir in mustard.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of plastic wrap; pound to 1/4 inch thickness using meat mallet. Heat oil in 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 doneness, turning pork to coat. Serve drizzled with syrup.
May I suggest you double the recipe!!