Ingredients
12 oz pork tenderloin
1/2 tsp. Chinese five-spice powder
1 Tbsp. vegetable oil
3/4 cup low salt chicken broth
1 1/2 Tbsp. Anderson’s Pure Maple Syrup
1 Tbsp. chili garlic sauce
1 green onion (chopped)
Instructions
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 and cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.
– Submitted by Douglas Scholl
