Pattys Garden of Eating - TopicsExpress

Pattys Garden of Eating MAPLE-GLAZED PORK MEDALLIONS 1 TEASPOON CHILI POWDER ½ TEASPOON SALT ¼ TEASPOON GROUND CHIPOTLE PEPPER 11 POUND PORK TENDERLOINK TRIMMED AND CUT CROSSWISE INTO 1-INCH-THICK MEDALLIONS 2 TEASPOONS CANOLA OIL ¼ CUP APPLE CIDER 1 TABLESPOON MAPLE SYRUP 1 TEASPOON CIDER VINEGAR 1. MIX CHILI POWDER, SALT AND GROUND CHIPOTLE IN A SMALL BOWL. SPRINKLE OVER BOTH SIDES OF PORK. 2. 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 GLAZE.

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