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Maple Balsamic Glazed Pork Medallions
Maple Balsamic Glazed Pork Medallions
Submitted by Charlene Hunt, Fustini's Petoskey
Meat and Poultry
Maple Balsamic Glazed Pork Medallions
Ingredients
- 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 or Sage & Wild Mushroom olive oil
- salt and pepper
- fresh parsley, chopped, optional
Directions
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.
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.
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