Pork Medallions with Chili-Maple Sauce

Source: Bon Appetit April 2007

• 1 (12-ounce) pork tenderloin
• 0.5 teaspoon Chinese five-spice powder
• 1 tablespoon vegetable oil
• 0.75 cup low-salt chicken broth
• 1.5 tablespoons pure maple syrup
• 1 tablespoon chili-garlic sauce
• 1 green onion, chopped

1. 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, pepper, and five-spice powder.
2. Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter.
3. 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.

• Serves 2