Glazed Pork Medallions
•1 ¼ pounds pork tenderloin, trimmed
•1 tbsp olive oil
•¼ cup balsamic or Rice wine or white wine vinegar
•2 tbsp honey
•1 tbsp Dijon mustard
Cut pork tenderloin into one inch rounds. Heat oil in large skillet on medium heat.
Meanwhile preheat oven to 375 degrees, and spray a baking sheet with nonstick cooking spray.
Sauté medallions one minute per side, then transfer to baking sheet.
Whisk vinegar, honey and mustard together in a small bowl. Generously brush medallions with glaze.
Cook in oven for 10 minutes.
Deglaze the pan with a little white wine and a little butter and serve with the pork.
Tonight, I’m serving this pork with flat noodles, (with the deglazed juices over the noodles) asparagus garden salad and fresh fruit.