This recipe is perfect to battle a stressful day. You’ll start by beating up some pork medallions with a meat mallet. And then once your stress is gone, you’ll sit down to the soothing sweet and spicy flavors of a chili-maple glaze.
- 1 12-oz Pork Tenderloin
- 1/2 Tsp Chinese Five-Spice Powder
- 1 Tbs Olive Oil
- 1 1/2 Cups Low-Salt Chicken Broth
- 3 Tbs Pure Maple Syrup
- 2 Tbs Chili-Garlic Sauce (Can lower to 2 Tbs for less spice.)
- Cut tenderloin crosswise into 6 slices.
- Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder.
- Heat oil in large skillet over high heat.
- Add pork; cook until brown and cooked through, about 3 minutes per side.
- Transfer to a platter.
- Add the broth, maple syrup, and chili-garlic sauce to the skillet.
- Boil until reduced by about half , about 2-4 minutes. (Don't worry about being accurate with this step. I've boiled it for longer and less time, and it always turns out great!)
- Pour sauce over pork ... and everything else if you like!
Tips: If your store only sells larger tenderloins like mine, go ahead and cut and pound the rest. Then layer it between pieces of plastic wrap and store in the freezer. The next time you make this all you'll have to do is cook it up and make the sauce!
Never pounded meat before? Watch my video to see how easy -- and fun -- it can be!