Fustini's Oils and Vinegars
Maple Balsamic Glazed Pork Medallions

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Maple Balsamic Glazed Pork Medallions

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Maple Balsamic Glazed Pork Medallions


Submitted by Charlene Hunt, Fustini's Petoskey

Servings4

Ingredients


Directions

Step 1. 

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.


Step 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 Dijon 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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