Medallions of Pork With Maple Balsamic Sauce

Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (10 -12 ounce)  pork tenderloin
• 1  tablespoon olive oil
• 2  garlic cloves, minced
•  salt & freshly ground black pepper
• 2  tablespoons butter
• 1⁄2 cup  chopped green onion
• 4  tablespoons Dijon mustard
• 1  tablespoon fresh rosemary, finely chopped
• 2  cups  chicken stock
• 1⁄4 cup pure maple syrup
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons butter

Directions

1. Slice the pork tenderloin crosswise into 1/2" inch pieces.
2. Place each medallion between two pieces of plastic wrap on a flat surface.
3. Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
4. In a skillet heat the olive oil and garlic over medium heat.
5. Add the pork medallions and brown on each side for 3-4 minutes.
6. Remove to a warmed platter and season with salt & pepper.
7. In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
8. Add the Dijon mustard, the fresh rosemary, and the chicken stock.
9. Reduce over medium heat by one-quarter.
10. Add the maple syrup and Balsamic vinegar.
11. Reduce till slightly thickened.
12. Add remaining butter and stir to thicken.
13. Serve warm over medallions with couscous or rice pilaf.