Pork Tenderloin Medallions wtih Maple Mustard Sauce

By tulawdog

Ingredients

• Pork
• 2 pork tenderloins, trimmed, cut crosswise into 1 1/2 inch pieces, and tied.
• 2 TBS vegetable oil
• Salt and pepper
• Sauce
• 2 tsp vegetable oil
• 1 medium onion, halved, sliced thin
• 1 cup chicken broth
• 1/3 cup maple syrup
• 3 TBS balsamic vinegar
• 3 TBS whole grain mustard
• salt and pepper

Preparation

Step 1

Pork
1. Pat pork dry and season with salt and pepper
2. Heat oil in a 12 inch skillet over medium high until shimmering.
3. Add the pork and cook, without moving the pieces, until brown, 3-5 minutes.
4. Turn pork and brown on second side, 3-5 minutes.
5. Reduce heat to medium.
6. Using tongs, stand each piece on its side and cook, turning as necessary, until the sides are well browned and the internal temp reaches 140-145.
7. Transfer pork to a platter and tent with foil while making pan sauce.

Sauce
1. Pour off any fat left in the pan from making the pork.
2. Add oil and heat over medium heat until shimmering.
3. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3-4 minutes.
4. Increase heat to Medium high and add broth; bring to a simmer, scraping the bottom of the skillet to loosen any browned bits.
5. Simmer until liquid is reduce to 1/2 cup, 3-4 minutes.
6. Add maple syrup, vinegar, and mustard and reduce to one cu[, 3-4 minutes. Season with salt and pepper
7. Serve over pork.