Post by wilderness on Nov 17, 2019 7:43:07 GMT -5
Pork Tenderloin Medallions-annrms
Pork Tenderloin cut into Medallions
2T maple syrup
2 t. balsamic vinegar
2 t. Dijon
1 T. olive oil.
sautéed pork medallions
Put "sauce" over medallions during the last 2 minutes of cooking (heat on low, covered).
Pork should be 145°.
Read more: thegardenersshed.proboards.com/thread/10873/friday-cookin-november-15-2019#ixzz65XQEYQJt
Read more: thegardenersshed.proboards.com/thread/10873/friday-cookin-november-15-2019#ixzz65XQEYQJt
