Maple-Bourbon Pork Medallions

I also like to serve this dish with my favorite cooked pasta (whatever I have on hand at the moment) so I can drizzle extra maple-bourbon sauce all over it. Goes great with a baby spinach salad with mandarin oranges, sliced roasted almonds, and low-fat raspberry vinaigrette.

Photo courtesy of foodnetwork.com

1 pound pork tenderloin, all visible fat removed
1/3 cup maple syrup
1/3 cup bourbon (recommended: Southern Comfort) or unsweetened apple juice
2 tablespoons whole-grain mustard or Dijon mustard
2 tablespoons ketchup
Vegetable oil cooking spray

Cut pork into 12 slices and flatten each with the palm of your hand to about 3/4-inch thickness. Set aside.

In a small bowl, stir together remaining ingredients except vegetable oil spray. Set aside.

Spray a large skillet with vegetable oil. Place over medium-high heat. Add 6 pork slices to hot skillet and cook for 3 minutes on each side for medium, 4 minutes for well done. Remove from skillet and keep warm. Repeat with remaining pork slices.

Add syrup mixture to skillet. Return to medium-high heat. Cook and stir until bubbly, about 5 minutes. Cook 2 minutes more, stirring constantly. Serve with tenderloin.

Makes 4 servings, 3 medallions and 2 tablespoons sauce per serving.

Calories: 262
Protein: 23g
Carbs: 23g
Cholesterol: 74mg
Sodium: 268mg
Total Fat: 4g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 2g