Maple-Balsamic-Glazed Pork Medallions Serves 4
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1 tablespoon prepared Dijon mustard 1 pound pork tenderloin
2 teaspoons olive oil
1 dash salt, kosher
1⁄4 teaspoon ground black pepper
1. In a small saucepan combine syrup and vinegar; bring to boil. Cook, stirring occasionally, for about 3 minutes until reduced.
2. Remove from heat and stir in mustard.
3. Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1⁄4-inch thickness using a meat mallet or small heavy skillet.
4. Heat oil in large non-stick skillet over medium-high heat.
5. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side.
6. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.
7. Place 2 pork medallions on each of 4 plates; drizzle remaining sauce from pan evenly onto each serving.
Garlicky Mustard Greens Serves 4
1 pound mustard greens
1 teaspoon olive oil
1⁄2 cup onion, chopped
2 cloves garlic, minced
1⁄2 cup red bell pepper, chopped
1⁄4 cup chicken broth, non-fat, lower-sodium 2 teaspoons cider vinegar
1⁄2 teaspoon sugar
Wash greens well. Remove stems and any wilted leaves.
Stack several leaves, roll up and cut crosswise into 1-inch slices. Repeat with remaining greens.
Heat oil in Dutch oven or large saucepan over medium heat. Add onion and garlic; cook and stir 5
minutes until onion is tender.
Stir in greens, bell pepper and broth. Reduce heat to low. Cook, covered, 25 minutes or until greens
are tender, stirring occasionally.
Combine vinegar and sugar in small cup; stir until sugar is dissolved. Stir into cooked greens; remove
from heat and serve immediately.
And add a baked potato or sweet potato