2 Servings 25 min Cook
1 1/2 Tbsp Maple Syrups
3/4 Cup Chicken Broth
1 Stalk Onions
12 Oz Pork Tenderloin
1 Tbsp Chili Sauce
1 Tbsp Vegetable Oil
Cut tenderloin crosswise into 6 slices.
Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness.
Sprinkle with salt and pepper.
Heat oil in large skillet over high heat.
Add pork; cook until brown and cooked through, about 3 minutes per side.
Transfer to platter.
Add next 3 ingredients to skillet.
Boil until reduced to scant 1/4 cup, about 2 minutes.
Pour sauce over pork; sprinkle with green onion.