Maple Balsamic Glazed Pork Medallions
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Maple Balsamic Glazed Pork Medallions
Category
Meat and Poultry
Author:
Submitted by Charlene Hunt, Fustini's Petoskey
Ingredients
Ingredients
- 1/3 cup Maple Balsamic
- 2 teaspoons Horseradish Mustard
- 1 pork tenderloin, trimmed, sliced into 1-inch medallions, then pounded
- 3 tablespoons flour
- 1/2 onion, diced
- 2 teaspoons Gremolata Olive Oil
- salt and pepper
- fresh parsley, chopped, optional
Directions
- Whisk mustard and Maple Balsamic together. Heat Gremolata olive oil in a nonstick skillet over med-high heat. Add onions and sauté, for 2-3 minutes until translucent.
- Salt and pepper tenderloin medallions, dredge them through flour, shaking off any excess and place in skillet. Sear for about 4 minutes on each side. Add balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly. Plate and drizzle Balsamic mixture over top. Garnish with parsley.