1/4 cup maple syrup
3 tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 lb. pork tenderloin, trimmed
2 tsp. olive oil
1/2 tsp. salt
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
heavy-duty plastic wrap; pound 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 syrup mixture over each serving.
4 servings
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