Pork Medallions with Chili-Maple Sauce

Ingredients

• Maple syrups

  1 ½ tbsp or 30g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¾ cup or 180g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  12 oz or 340g

• Chili Garlic Sauce

  Lee Kum Kee

  1 tbsp or 17g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Cut the tenderloin crosswise into 6 slices. Using a meat mallet, pound the medallions between two sheets of plastic wrap to a 1/2-inch thickness. Season with salt and pepper.
2. Heat the oil in a large skillet over high heat. Add the pork and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
3. Add the maple syrup, chicken broth, and chili sauce to the skillet. Boil until the mixture is reduced to about 1/4 cup, approximately 2 minutes. Pour the sauce over the pork and sprinkle with green onion.

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