Maple-Balsamic-Glazed Pork Medallions
Cooking Light - serves 4

Cathy turned me on to this one. Thanks, sis.
Perfect week night dinner fare. Super-fast. Super delicious.
1/4 cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 pound pork tenderloin or boneless chops,
- trimmed
 1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), swirling pan occasionally. Remove from heat; stir in mustard and set aside.
1
2 If using pork tenderloin, cut crosswise into 8 pieces. Place each piece of pork between 2 sheets of wax paper or plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
3 Heat oil in a large non-stick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook about 3 minutes on each side. When almost cooked through, add the vinegar mixture to the pan. Cook until desired degree of doneness, turning pork to coat. Place two pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.