Ingredients

1 tsp chili powder

1/2 tsp salt

1/8 tsp ground chipotle pepper

1 lb pork tenderloin, trimmed and cut crosswise into 1 inch thick medallions

2 tsp canola oil

1/4 cup apple cider

1 Tbsp maple syrup

1 tsp cider vinegar

Preparation

  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 the glaze.