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