Medallions Of Pork With Maple Balsamic Sauce

• 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

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

pork tenderloin, olive oil, garlic, salt, butter, green onion, mustard, fresh rosemary, chicken stock, maple syrup, balsamic vinegar, butter

Taken from www.food.com/recipe/medallions-of-pork-with-maple-balsamic-sauce-197621 (may not work)