Glazed Pork Medallions

3/4 pound pork tenderloin

2 tablespoons real maple syrup

2 teaspoons balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon olive oil

Remove fat from pork and cut into 1-inch slices. Place slices between 2 pieces of plastic wrap and flatten to 1/2-inch. Whisk the maple syrup, balsamic vinegar and mustard together. Heat olive oil in a nonstick skillet on high. 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. Spoon sauce on top.

Makes 2 servings