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- add 1 (12 oz) pork tenderloin
- add 1/2 to 1 tsp Chinese five-spice powder
- add 1 Tbs vegetable oil
- add 3/4 C low-salt chicken broth
- add 1 1/2 Tbs pure maple syrup
- add 1 Tbs Thai sweet-chili sauce
- add 1/8 to 1/4 tsp. cayenne pepper
- add 1 green onion, chopped
- Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between two sheets of plastic wrap to 1/2 inch tickness. Sprinkle with salt and pepper to taste along with the five-spice powder.
- Heat oil in a large skillet over high heat. Add pork and cook until brown and cooked through about 3 minutes per side.
- Transfer to platter and keep warm.
- Add the rest of ingredients except the green onion to the pan. Boill until reduced to about 1/4 cup, about 2 minutes.
- Pour sauce over pork and sprinkle with green onions.
- Serve with rice to soak up the sweet and spicy sauce.