The Spicy Olive Balsamic Glazed Pork Medallions

1/3 cup The Spicy Olive’s Vermont Maple balsamic vinegar

2 tsp. Dijon mustard

1 pork tenderloin, trimmed, sliced into 1 inch medalions, then pounded 

2 tsp. The Spicy Olive Gremolata olive oil

Whisk Dijon mustard and The Spicy Olive Maple Balsamic together. Heat the Gremolata olive oil in a non stick skillet over med-high heat. Salt and pepper tenderloin medallions and place in skillet. Sear about 4 minutes on each side. Add the Maple balsamic and Dijon mixture. Cook another minute or two, turning pork to coat evenly.