Maple Balsamic Glazed Pork Medallions

¼ cup OLIVE MILL Maple Balsamic
2 t. Dijon mustard
1 1 lb. pork tenderloin, trimmed
2 t. OLIVE MILL Olive oil, such as Arbequina
½ t. each salt and ground pepper

Boil balsamic to a boil in a small saucepan, for about 3 minutes.  Remove from heat and stir in mustard.  Cut pork crosswise into 8 pieces.  Place each pork piece between plastic wrap; pound to ¼” thickness using a meat mallet.  Heat oil in a large skillet over medium heat, sprinkle pork with salt and pepper.  Add pork to pan, cook 3 minutes per side.  Add ½ vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.  Place on plates and drizzle balsamic mixture over each serving.

Spanish Arbequina Extra Virgin...

Style:  Delicate - Voted Spain's "Numero Uno" Arbequina! This VERY buttery oil is smooth, light and delicious. Fabulous on rice, vegetables and for bread dipping. The lighter profile makes this oil a great all purpose oil ideal for most...

Maple Balsamic

This balsamic is unique and outrageously good!