MAPLE-CHILI GLAZED PORK MEDALLIONS

This recipe uses a tablespoon of maple syrup. That should not be a problem for the average diabetic. However, you can substitute sugar-free if you desire.

1 teaspoon chili powder

1/2 teaspoon salt (cut to 1/4 tsp, if necessary)
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

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.

Recipe and photo provided by Eating Well.