Maple Chili Glazed Pork Medallions

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

The sweetness of maple gently tames the heat of the chiles in this swift and simple recipe. Whole porktenderloin cooks quickly, but when you cut it into 1-inch-thick medallions, you get a truly speedy-cooking cut of meat.

Ingredients You'll Need

1 tsp chili powder
1/2 tsp salt
1/8 tsp ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 tsp canola oil
1/4 cup apple cider
1 tbl maple syrup
1 tsp cider vinegar


Mix chili powder, salt, and ground chipotle in a small bowl. Sprinkle over both sides of pork.

Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup, and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

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