1/4 cup maple syrup
3 tablespoons balsamic vinegar
1/8 tsp red pepper flakes
2 tsp dijon mustard
In a small saucepan, combine the maple syrup, vinegar and red pepper flakes. Turn heat to high and boil for about 3 minutes until reduced to 1/3 cup or until it thickens up and coats the back of the spoon. Turn off the heat and whisk in the Dijon mustard.
Cook the pork tenderloin as you usually do. When cooked, plate the meat and drizzle the sauce over it.
From Easy Pork Medallions with Maple Balsamic Sauce on thewanderlustkitchen.com