- ¼ cup Bodacious Olive Vermont Maple Balsamic
- 2 tsp. Dijon mustard
- 1 (1-pound) pork tenderloin, trimmed
- 2 Tbsp. EVOO
- Salt and freshly ground black pepper to taste
- Dried or fresh thyme to taste
In a small saucepan, slowly bring balsamic to a low boil. Cook until reduced to 1/3 cup, whisking constantly. Remove from heat and whisk in Dijon mustard. Slice tenderloin on the bias into eight equal pieces. Place each piece between two sheets of heavy-duty plastic wrap and pound to a ¼-inch thickness using a meat mallet or small heavy skillet. Heat EVOO in a large nonstick skillet over medium-high heat. Season pork evenly with salt, pepper and thyme to taste. Add pork to skillet and cook for three minutes on each side. Add balsamic reduction and continue to cook for one minute or until desired degree of doneness, turning pork to coat. To serve, plate medallions and drizzle with balsamic reduction.
Alternate Serving Suggestion: Place warm medallions over seasonal greens; add candied nuts of your choice, blue cheese crumbles, etc. Warm balsamic reduction is used as the dressing.