Tenderloin with Maple Glaze

Cooking Time: 45m    Servings: 8

Products needed:

Wild Mushroom Infused Olive Oil


  • 2 ½ lbs pork tenderloins
  • sea salt and freshly ground pepper
  • 2 tablespoons flour
  • 2 - 3 tablespoons Olive Scene Mushroom & Sage Olive Oil
  • 6 to 8 ounces sliced or diced mushrooms
  • 2 large cloves garlic, chopped
  • 4 green onions, sliced
  • 1/3 cup Olive Scene Vermont Maple Balsamic Vinegar or Red Apple Balsamic Vinegar
  • 1 teaspoon rosemary


  1. Heat oven to 350°.
  2. Slice pork tenderloins crosswise into generous 1-inch rounds.
  3. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
  4. Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat.
  5. Add the pork medallions and brown for about 2 minutes on each side.
  6. Remove the medallions to a plate.
  7. Add the mushrooms, garlic and green onions to the pan.
  8. Cook until mushrooms are just tender.
  9. Combine vinegar and rosemary.
  10. Put the pork tenderloin back in the skillet and pour vinegar over all; stir to coat all pieces of pork.
  11. Transfer to the oven and bake for 20 to 25 minutes, stirring once.
  12. Serve pork with glaze.