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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.
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