Here is another tired & true recipe that the entire family loves:

Maple-Balsamic-Glazed Pork Medallions (from Cooking Light)

1/4 cup maple syrup

3 tbs. balsamic vinegar

2 tsp. dijon mustard

1 (1-lb) pork tenderloin, trimmed. (You can easily use boneless pork loin chops as well - just pound to 1/4 inch thickness)

2 tsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork loin crosswise into 8 pieces. Place each pork piece between plastic wrap or wax paper; pound to 1/4 inch thickness using a meat mallet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until done, turning pork to coat with the sauce. Serve. Drizzle sauce over pork when serving.

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This is so good, everyone just gobbles it up! Last night we had sweet potato fries on the side:

Peel sweet potatoes. Cut into "french fry" size pieces. Drizzle with olive oil (not too much) sprinkle with salt and pepper. Toss to coat. Bake at 425 for about 20-25 until done. Turn halfway. Enjoy!