Maple-Chili Glazed Pork Medallions

“Uh…You’re using maple syrup & cider vinegar?” My husband was not expecting this to come out like it did. In fact, I think he was a little scared when he saw what was going in it. I’ve got to tell you though, we both really liked how this came out. It’s a pretty interesting combination of flavors.

I’m finding quite a few good recipes from Culinary in the Desert. Check out the site for lots of unique ideas.

Maple-Chili Glazed Pork Medallions

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
16 ounces trimmed pork tenderloin, cut crosswise into 1" medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon pure maple syrup
1 teaspoon cider vinegar

In a large Ziploc bag, combine chili powder, salt and chipotle. Add sliced pork medallions to bag and shake until covered.

In a large skillet, heat oil over medium-high. Add the pork and cook until golden, 1 to 2 minutes per side. Pour in cider, syrup and vinegar. Bring to a boil, scraping up any browned bits on the bottom of the skillet. Reduce heat to medium and continue to cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, about 1 to 3 minutes.

Serve the pork medallions with a drizzle of the glaze.