Whisk together 2 Tbsp of the Vermont Maple balsamic vinegar, 1 tsp of the Roasted garlic and Champagne mustard, the chopped garlic and 2 Tablespoons of the Garlic olive oil. Add the cooked farro and set aside.
Heat remaining olive oil in a large skillet over medium high heat. Flatten the pork tenderloin medallions and sprinkle with salt and pepper. If skillet is too small to hold all the tenderloins cook in 2 batches. Add pork and cook until browned on both sides and just cooked through, about 2 minutes per side. Place pork on a plate and cover to keep warm
Add wine to skillet and stir to remove brown bits from bottom of pan. Allow to simmer until wine is reduced by half. Whisk in remaining Vermont Maple balsamic vinegar and Roasted Garlic and Champagne mustard. Let simmer for a minute.
Meanwhile, add arugula and apple slices to the farro mixture. Place a serving of farro salad on each plate and 3 slices of pork tenderloin. Drizzle the pork with the sauce from the pan. Serve and enjoy!