Maple-Balsamic-Glazed Pork Medallions

D was at work, so I made these. First I had some issues with the sauce. I couldn't figure out how 1/4C + 3 TBSP would reduce to 1/3C. And the phone rang, so it did reduce to a bit too much. But it was easy. The next step is my favorite...pounding meat (that sounds so wrong)...
Cooking in the pan... I cooked it 3 minutes on one side and 5 on the other. By this point I had to scrape the glaze out of the pot into the pan.

So it was pretty easy. I had it with rice (that I still cannot make) and roasted cauliflower. The taste was on the bland side to me.
D hadn't had it yet.

Maple-Balsamic-Glazed Pork Medallions

Balsamic vinegar and maple syrup combine for a sweet-tart sauce; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.

1/4 cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon 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 heavy-duty plastic wrap; pound to 1/4-inch thickness 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 about 1 tablespoon syrup mixture over each serving.

Yield: 4 servings

CALORIES 214 (27% from fat); FAT 6.4g (sat 1.7g,mono 3.3g,poly 0.7g); PROTEIN 22.7g; CHOLESTEROL 63mg; CALCIUM 22mg; SODIUM 409mg; FIBER 0.1g; IRON 1.5mg; CARBOHYDRATE 15.3g

Cooking Light, DECEMBER 2007