Glazed Pork Medallions

1 pork tenderloin
½ t. salt
1/3 cup OLIVE MILL Blood Orange olive oil
2 t. OLIVE MILL Apple Cider Vinegar
2 t. Worcestershire sauce
½ t. minced fresh gingerroot
1/8 t. crushed red pepper flakes

Cut pork into 1” SLICES AND FLATTEN TO ¼”; SPRINKLE WITH SALT.  Cook pork in batches in large skillet with oil in batches, until tender.  Reduce heat to low, return all meat to skillet.  Combine remaining ingredients; pour over pork and turn to coat.  Heat through.

Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut

Red Apple Balsamic Vinegar

This red apple balsamic vinegar has an enticing aroma and a delicate, crisp apple flavor.