Vermont Maple Balsamic Vinegar adds a sweet and tart flavor while Dijon mustard adds a savory note. This outstanding entree is takes pork to a different level.

Ingredients:

1/3 cup MDOO’s Vermont Maple Balsamic Vinegar
2 teaspoons Dijon mustard
1 pork tenderloin, trimmed, sliced into 1 inch medallions, then pounded
2 teaspoons MDOO's Milanese Gremolata Extra Virgin Olive Oil

Directions:

Whisk Dijon mustard and Vermont Maple Balsamictogether. Heat Milanese Gremolata Extra Virgin Olive Oil in a nonstick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes each side. Add Balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly. Place on plate and drizzle Balsamic mixture over top. Enjoy!