3/4 pound pork tenderloin

2 tablespoons maple syrup

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard.

1 tablespoon olive oil

Remove visible fat from pork and cut into 1-inch slices. Place pork slices between 2 pieces of plastic wrap and flatten to 1/2 inch with the palm of your hand or a meat bat. Whisk the maple syrup, balsamic vinegar and mustard together. Heat the olive oil in a nonstick skillet over high heat. Brown the pork medallions for 2 minutes. Turn and brown the second side 2 minutes. Reduce heat to low, pour maple syrup mixture over pork, cover with a lid and cook 2 minutes. A meat thermometer should read 145 degrees. Serve with the sauce spooned over top.

Yield 2 servings.