- 1 teaspoon chili powder
- ½ teaspoon salt
- ⅛ teaspoon ground chipotle pepper
- 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 2 teaspoons canola oil
- ¼ cup apple cider
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
- 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.