1/3 c. Maple Balsamic
2 tsp. Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded
2 tsp. House Blend Olive Oil
Vermont Maple Balsamic Vinegar adds a sweet and tart flavor while Dijon mustard adds a savory note. This outstanding entree is takes pork to a different level. Whisk Dijon mustard and Vermont Maple Balsamic together. Heat Milanese Gremolata Olive Oil in a nonstick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes each side. Add Balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly. Place on plate and drizzle Balsamic mixture over top. Enjoy!