Ingredients:
1/3 c. Strawberry Balsamic
2 Tbsp. Dijon mustard
1 c. diced peach (fresh or canned, drained)
1/3 c. Strawberry Balsamic
2 Tbsp. Dijon mustard
1 c. diced peach (fresh or canned, drained)
1/2 c. diced red bell pepper
Whisk dijon mustard and Strawberry Balsamic together. Heat House Blend Olive Oil in a nonstick skillet over med-high heat. Prepare tenderloin medallions with salt and pepper to taste and place in skillet.
Sear to desired doneness, about 4 minutes each side. Add peach and red pepper and cook just until red pepper is tender crisp (another 2 minutes).
Add balsamic mixture. Cook another minute or two, turning pork regularly to coat evenly. Place on plate and drizzle Balsamic mixture over top. Enjoy!
Chef's Note: To grill, heat grill to medium-high temperature. Prepare pork by tossing in House Blend Olive Oil, salt and pepper to taste. Cook on grilling grates, foil or grill basket following recipe instructions.
