Pork Tenderloin cooks up quickly and is moist and juicy. With this maple balsamic glaze you may have to make 2!
1/3 cup Maple Dark Balsamic
2 tsp. Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded
2 tsp. Milanese Gremolata EVOO
Wisk Dijon mustard and Maple Balsamic together.
Heat Gremolata EVOO in a nonstick skillet over med-high heat.
Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes each side.
Add Maple Balsamic and Dijon mixture.
Cook another minute or two, turning pork to coat evenly.
Plate and drizzle Maple Balsamic mixture over top. Serves 4