We served this over a bed of baby spinach for an easy light dinner option. The syrup mixture acts as a zesty dressing (sweet, tart and savory). Yum!
(modification of recipe originally from Cooking Light)
Serves 4
- ¼ cup maple syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 (1 pound) pork tenderloin, trimmed of excess fat
- 1 teaspoon olive oil (or olive oil spray to coat pan)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Combine maple syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), whisking occasionally. Remove from heat; whisk in mustard.
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to ¼ inch thickness using a meat mallet or small heavy skillet. Heat oil in a large non-stick 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 to pan; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle 1 tablespoon syrup mixture over each serving.
Nutritional Info/Serving: Calories 183, Fat 3 g, Protein 21 g, Carbs 15 g
21 Day Fix Container Equivalents/Serving: 1 Red,
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