MAPLE BALSAMIC GLAZED PORK MEDALLIONS
Cooking Light – December 2007
- 1/4 cup maple syrup
- 3 tblsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 lb pork tenderloin, trimmed
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 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 heavy0duty plastic wrap; pound to ¼ inch thickness using a 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 doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.