• Servings: 4
• 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

1. Mix chili powder, salt, and ground chipotle in a small bowl. Sprinkle over both sides of pork.
2. 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.

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.