Medallions Of Pork With Maple Balsamic Sauce - cooking recipe

Ingredients

1 (10 -12 ounce) pork tenderloin
1 tablespoon olive oil
2 garlic cloves, minced
salt & freshly ground black pepper
2 tablespoons butter
1/2 cup chopped green onion
4 tablespoons Dijon mustard
1 tablespoon fresh rosemary, finely chopped
2 cups chicken stock
1/4 cup pure maple syrup
1/4 cup balsamic vinegar
2 tablespoons butter

Preparation

Slice the pork tenderloin crosswise into 1/2\" inch pieces.
Place each medallion between two pieces of plastic wrap on a flat surface.
Flatten with meat mallet or the bottom of a heavy pan till 1/4\" thick.
In a skillet heat the olive oil and garlic over medium heat.
Add the pork medallions and brown on each side for 3-4 minutes.
Remove to a warmed platter and season with salt & pepper.
In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
Add the Dijon mustard, the fresh rosemary, and the chicken stock.
Reduce over medium heat by one-quarter.
Add the maple syrup and Balsamic vinegar.
Reduce till slightly thickened.
Add remaining butter and stir to thicken.
Serve warm over medallions with couscous or rice pilaf.