Lean and tender medallions drizzled with a beautiful reduction of maple syrup and balsamic vinegar is sure to please the taste buds! Very quick and easy to make, this recipe has become a favorite for my family, and it makes an impressive dinner for guests. Excellent served with cooked orzo or Israeli couscous. —BrendaZ
pork tenderloins, sliced into 1" thick medallions
Heat a large skillet over medium-high heat and add olive oil.
Place the medallions in the hot pan and cook on the first side until nicely browned. Turn the medallions and continue to cook until browned and almost cooked through. Remove to a plate and tent with foil.
Add the vinegar to the pan and using a wooden spoon scrape up the bits from the bottom and sides of pan.
Add broth, syrup, cayenne and any juices from the pork. Bring to a boil and continue to cook over high heat until the mixture reduces and thickens to a syrup. Season to taste with salt and pepper and add a bit more cayenne if you prefer.