Serves: 6 to 8
Prep Time: 12 minutes
Total Time: 30 minutes
2 (1 to 1/2 pounds each) pork tenderloins
2 Tablespoons avocado oil
1 Tablespoon minced garlic
1/2 cup balsamic vinegar
3 Tablespoons packed brown sugar
2 Tablespoons unsalted butter
2 teaspoons Dijon mustard
2 Tablespoons chopped fresh parsley
1. Prep Pork: Cut pork tenderloins crosswise into 1 inch thick rounds. Lay out a piece of plastic wrap on a clean countertop and transfer 3 or so pieces of the cut pork to the plastic, laying them flat and spacing them a few inches apart. Cover with another piece of plastic wrap. Using a mallet or meat pounder, flatten into 1/4 inch thick cutlets. Remove to plastic, season with salt and pepper transfer pieces to a clean plate. Repeat with remaining pork.
2. Cook Pork: Heat 1 Tablespoon oil in a large 12 inch non-stick skillet until shimmering. Add 3 or 4 pork pieces (do not over crowd the pan) and cook until browned, about 3 minutes, Flip pieces and continue to cook until just cooked through, another 2 minutes or so. Transfer pork to a clean plate or serving dish and tent loosely with foil. Repeat with remaining oil and pork.
3. Cook Aromatics: After transferring the last pork cutlets to the plate, reduce heat to medium. Add the garlic and stir until fragrant, about 30 seconds.
4. Make Sauce: Add the balsamic and brown sugar to the skillet and stir to combine, scraping up any browned bits with a wooden spoon. Cook sauce, stirring often, until thickened, about 3 minutes.
5. Finish Sauce: Remove pan from heat. Add 1 Tablespoon of the butter and stir together until butter is melted and fully incorporated. Repeat with remaining butter. Add the mustard and stir to combine.
6. Serve & Enjoy: Remove foil from pork and drizzle pork with the sauce. Sprinkle with parsley and serve hot. Enjoy! (To hold hot and serve later, keep pork covered with foil and transfer to a 200 degree oven. Microwave balsamic glaze for 30 seconds or just until heated and pour over pork when ready to serve)
