Maple Balsamic Glazed Pork Medallions
¼ cup OLIVE MILL Maple Balsamic
2 t. Dijon mustard
1 1 lb. pork tenderloin, trimmed
2 t. OLIVE MILL Olive oil, such as Arbequina
½ t. each salt and ground pepper
Boil balsamic to a boil in a small saucepan, for about 3 minutes. Remove from heat and stir in mustard. Cut pork crosswise into 8 pieces. Place each pork piece between plastic wrap; pound to ¼” thickness using a meat mallet. Heat oil in a large skillet over medium heat, sprinkle pork with salt and pepper. Add pork to pan, cook 3 minutes per side. Add ½ vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place on plates and drizzle balsamic mixture over each serving.
