emeals: Sweet Balsamic Pork w/ lemon-garlic zucchini and mayonnaise biscuits

½ cup maple syrup
6 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1½ lb pork tenderloin, cut into 12 slices
1 Tbsp olive oil
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3 Tbsp butter
3 cloves garlic, minced
1½ lb zucchini, sliced ½-inch thick
Grated rind of 1 lemon
2 Tbsp lemon juice
2 cups self-rising flour
1 cup milk
6 Tbsp mayonnaise

  Combine syrup and vinegar in a small pan
and bring to a boil. Cook 3 minutes until
reduced to ⅔ cup, stirring occasionally.
Remove from heat and stir in mustard. Pound
each pork slice to ¼-inch thickness; sprinkle
with salt and pepper. Cook pork in oil in a large
skillet 3 minutes per side. Add vinegar mixture
and continue cooking to desired degree of
doneness, turning pork to coat. Drizzle pork
with sauce to serve.
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    Melt butter in large skillet. Add garlic and
cook, stirring, 1 minute. Add zucchini and lemon
rind. Cook 1 to 3 minutes per side until zucchini
is golden. Season to taste with salt and pepper.
Top with fresh-squeezed lemon juice before
serving. Preheat oven to 400°F. Combine flour,
milk and mayonnaise. Drop by spoonfuls into
12 sprayed muffin cups and bake 12 minutes
until golden.
Note: If you don't have self-rising flour in your
pantry, you can substitute 2 cups all-purpose
flour, 2½ tsp baking powder and ¼ tsp salt for
the 2 cups self-rising flour

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGIAFRECKLES.