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.
1/3 cup Olive Oil Store's Vermont Maple Balsamic Vinegar
2 teaspoons Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded
2 teaspoons Olive Oil Store's Milanese Gremolata Extra Virgin Olive Oil
Whisk Dijon mustard and Vermont Maple Balsamic together. Heat Milanese Gremolata Extra Virgin 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!
Fresh mouthwatering heirloom tomatoes with the freshest extra virgin olive oil in the world. Absolutely spectacular!
Dark Balsamic Vinegar brings a new dimension of flavor to your salmon!
This shrimp has heat! Harissa Olive Oil and Coconut Balsamic Vinegar are the perfect pair for this Sizzling Spicy Shrimp.