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Pan-Fried Pork with Maple and Mustard Sauce

In this perfect-for-a-crisp-fall-evening dish, tender medallions of pork tenderloin are quickly browned, then simmered with red onion, maple syrup, and wholegrain mustard. Everything is cooked in one pan and it is hard to believe, but true, that this wonderful entrée can be pulled together in under 30 minutes — a boon for the busy cook!

The recipe serves two with leftovers, but could easily be doubled. Serve with steamed rice and roasted butternut squash.

Pan-Fried Pork with Maple and Mustard Sauce

1 pork tenderloin, cut into 1¼-inch slices
1 tbs. all-purpose flour
2 tbs. olive oil
1 red onion, thinly sliced
7 fl. oz. vegetable stock
2 tbs. maple syrup
2 tbs. wholegrain mustard
juice of ½ lemon
handful of parsley sprigs (optional)

Put the flour, with some seasoning, in a large bag, add the pork and shake well to coat. Heat the oil in a large skillet (preferably not non-stick) then add the pork. Cook over a medium-high heat for 5 minutes, turning once, until it is browned. Remove to a dish, cover with foil and set aside.

Add the onions to the pan, along with a little more oil if necessary, then fry them quickly over a medium heat until softened and lightly colored. Add the stock and bring to a boil for a few minutes, letting it reduce a little. Stir in the maple syrup, mustard, and lemon juice. Return the pork to the pan and gently simmer for 4-5 more minutes until the the pork is cooked through. Serve sprinkled with parsley.

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