Maple Balsamic Glazed Pork Medallions

Posted on February 21, 2012 by Tommye Solem

Maple Balsamic Glazed Pork Medallions

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!

Posted in Main Courses



Recent Articles