Ingredients
1
pork tenderloin (about 1 lb)
1/4
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1
tablespoon canola or olive oil
1/4
cup plus 2 tablespoons water
2
tablespoons real maple syrup
2
tablespoons Dijon mustard
Preparation
Cut pork lengthwise in half, then cut each half crosswise in half. Between pieces of plastic wrap or waxed paper, place each pork piece with cut side up; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow dish, mix flour and salt. Coat pork with flour mixture.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 4 to 5 minutes on each side or until golden brown on outside and no longer pink in center. Remove from skillet; cover to keep warm.
In small bowl, beat water, maple syrup and mustard with wire whisk. Add to skillet; cook and stir about 1 minute or until slightly thickened. Serve sauce over pork.
