Maple-Mustard Sauce
Makes 1 Cup, Enough For 1 Recipe Thick-Cut Pork Tenderloin Medallions
Ingredients
2 teaspoons vegetable oil
1 onion, halved and sliced thin
1 cup low-sodium chicken broth
1⁄3 cup maple syrup
3 tablespoons balsamic vinegar
3 tablespoons whole grain mustard
Salt and pepper
Instructions
Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to 1⁄3 cup, 3 to 4 minutes. Add syrup, vinegar, mustard, and any accumulated pork juices and cook until thickened and reduced to 1 cup, 3 to 4 minutes longer. Season with salt and pepper to taste, pour sauce over pork, and serve.
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