Maple-Balsamic-Glazed Pork Medallions

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 1 pound pork tenderloin trimmed
• 0.3 cup maple syrup 
• 2 teaspoons olive oil 
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan
• plastic wrap
• meat tenderizer

Directions

1. Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally.
2. Remove from heat; stir in mustard.
3. Cut pork crosswise into 8 pieces.
4. 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.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Sprinkle pork evenly with salt and pepper.
7. Add pork to pan; cook 3 minutes on each side.
8. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.
9. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.