Add To Favorites
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.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.