Strawberry and Peach Glazed Pork Medallions

Ingredients:
1/3 c. Strawberry Balsamic
2 Tbsp. Dijon mustard
1 c. diced peach (fresh or canned, drained)
1/2 c. diced red bell pepper
1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded
2 tsp. House Blend Olive Oil

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.

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