Saturday, May 07, 2005

Pork Medallions with Chili-Maple Sauce

Pork Medallions with Chili-Maple Sauce (Adapted from Bon Appétit)

12 ounce trimmed pork tenderloin
1/2 teaspoon Chinese five-spice powder
salt and fresh ground pepper to taste
1 tablespoon canola oil
3/4 cup chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili-garlic sauce
1 green onion, thinly sliced

Cut the tenderloin in half, then cut each half into 3 pieces. Place the pieces between plastic wrap and pound them until they are roughly 1/2" thick. Season with salt, fresh ground pepper and five-spice powder.

In a large skillet, heat oil over high. Add pork and cook until browned, about 3 minutes per side - this should allow the pork to still be slightly pink on the inside. Move to a plate and keep warm. Stir in the broth, maple syrup and chili-garlic sauce - bring to a boil and let cook until it has reduced to a scant 1/4 cup, about 2 minutes. If there are any juices on the plate the pork is on, pour them into the sauce right before plating. Serve pork with sauce on top and a scattering of the sliced green onions.

Makes 2 servings.

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