Maple Balsamic Glazed Pork Loin Medallions
Featuring: Maple Balsamic
- ¼ c Seven Barrels Maple Balsamic Vinegar
- 2 tsp Dijon mustard
- 6 pork loin medallions, trimmed of fat
- 3 tsp Olive Oil
In a small pan, whisk together balsamic vinegar and mustard; heat on stovetop to blend thoroughly.
Place each pork loin between two sheets of plastic wrap. Pound to ¼” thick using a meat mallet.
Heat oil in a large nonstick skillet over medium heat.
Salt & pepper both sides of pork loin. Cook 3 minutes per side until lightly browned.
Add vinegar mixture and continue cooking for another 2 minutes, turning pork loins to coat.
To serve, plate pork loins and spoon vinegar mixture over each serving.