MAKES ABOUT 1 CUP
2 |
teaspoons vegetable oil |
1 |
medium onion, halved and sliced thin |
1 |
cup low-sodium chicken broth |
⅓ |
cup maple syrup |
3 |
tablespoons balsamic vinegar |
3 |
tablespoons whole grain mustard |
Table salt and ground black pepper |
Pour off any fat from the skillet in which the pork was cooked. Add the oil and heat the skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase the heat to medium-high and add the broth; bring to a simmer, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Simmer until the liquid is reduced to ½ cup, 3 to 4 minutes. Add the maple syrup, vinegar, mustard, and any juices from the resting meat and cook until thickened and reduced to 1 cup, 3 to 4 minutes longer. Season with salt and pepper to taste, pour the sauce over the pork, and serve immediately.