Makes 4 servings. Difficulty
1 lb. pork tenderloin Salt and freshly ground black pepper 1/4 cup pure maple syrup 1/4 cup balsamic vinegar 1 teaspoon gf dijon mustard 2 teaspoons extra virgin olive oil 2 teaspoons unsalted butter
Cut the pork crosswise into 8 pieces. Place the pork pieces between two sheets of plastic wrap and pound with a meat mallet to a thickness of 1/4 inch. Season both sides of the pork medallions with salt and freshly ground black pepper.
Place the maple syrup and the balsamic vinegar in a small sauceepan and bring to a boil. Continue to cook at a boil, stirring occasionally, until reduced to about 1/2 cup (about 3 minutes). Remove from heat and stir in the gf dijon mustard.
Heat the oil and unsalted butter in a large non-stick skillet over medium high heat. Add the pork medallions to the pan; cook 3 minutes per side. Add the maple syrup mixture, turning to coat; cook for an additional 1 minute or until the pork is cooked through. Divide the pork medallions among 4 dinner plates and drizzle with pan sauce.