Heat oil in a large skillet over medium-high heat.
Trim tenderloin and cut crosswise into about 1-inch-thick rounds/medallions.
In a small bowl, mix chili powder, salt and ground chipotle. Sprinkle over both sides of each medallion.
Add pork to hot skillet and cook until golden; about 1 to 2 minutes per side.
Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits of bottom of the pan. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to forms a thick glaze (1-3 minutes.)
Serve pork medallions drizzled with glaze.
Ingredients
Directions
Heat oil in a large skillet over medium-high heat.
Trim tenderloin and cut crosswise into about 1-inch-thick rounds/medallions.
In a small bowl, mix chili powder, salt and ground chipotle. Sprinkle over both sides of each medallion.
Add pork to hot skillet and cook until golden; about 1 to 2 minutes per side.
Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits of bottom of the pan. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to forms a thick glaze (1-3 minutes.)
Serve pork medallions drizzled with glaze.