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Balsamic Glazed Pork Tenderloin

1 Package Pork Tenderloin, trimmed
As Needed Apple Cider Balsamic Vinaigrette, to cover pork
¼ C Butter, melted
2 ozs. Veal glaze
1. Place pork tenderloin in to a storage container and cover with the vinaigrette.
2. Allow to marinate for 1-2 hours turning occasionally.
3. Remove pork from marinade and cut into medallions for sauté, reserve marinade.
4. Heat butter in sauté pan over medium heat.
5. Add pork medallions and sauté flipping once until desired doneness is achieved.
6. Discard excess butter and add 2-3 ounces of the marinade and reduce slightly.
7. Add the veal glaze and cook together with the marinade to create pan sauce.
8. Remove medallions to a service plate and top with the sauce.