Used by permission. (c) Eating Well, Inc.
|1 teaspoon chili powder||2 teaspoons canola oil|
|1/2 teaspoon salt||1/4 cup apple cider|
|1/8 teaspoon ground chipotle pepper||1 tablespoon maple syrup|
|1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions||1 teaspoon cider vinegar|
Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.
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