- 6 oz pork tenderloin, sliced into 1 oz pieces
- roughly 1/2 cup all purpose flour seasoned with salt and pepper
- 2 tsp olive oil
- 1/4 cup white wine
- 1.5 tbsp country dijon mustard
- 2 tbsp pure maple syrup
Heat oil in large skillet until shimmering. Dredge pork medallions lightly in flour mixture, add to pan. Cook approximately 3 minutes per side until cooked through. Remove from pan.
Deglaze pan with wine, letting it almost completely evaporate. Add mustard and maple syrup, whisking to combine. Cook until thickened into glaze consistency. Serve over medallions.
Nutritional information: 226 calories, 7.2g fat, 16.4g carbohydrates, 11.9g sugars, 16.1g protein