Maple Balsamic Glazed Pork Medallions

Directions

1. Whisk mustard and Maple balsamic together. Heat Gremolata or Sage & Wild Mushroom olive oil in a nonstick skillet over medium-high heat. Add onions and sauté for 2-3 minutes until translucent.

2. 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 mustard mixture. Cook another minute or two, turning pork to coat evenly. Plate and drizzle balsamic mixture over top. Garnish with parsley.