• ½ lb pork tenderloin cut into 1" thick medallions
• 1 T Venturi-Schulze Balsamic Vinegar
• ¼ cup fine bread crumbs
• 2-3 chives, finely chopped
• ½ tsp finely chopped fresh rosemary
• ½ tsp vegetable or chicken broth powder
• ½ tsp celery salt
• ¼ tsp garlic powder
• 1 tsp each olive oil and butter for frying

Flatten the tenderloin medallions to about ½" thick, hitting each medallion with the flat edge of a heavy knife. Brush both surfaces with balsamic vinegar and set aside to marinate for about 30 minutes at room temperature.

Thoroughly blend the breadcrumbs with the chives, rosemary, broth, celery salt and garlic powder. Press the medallions firmly into the crumbs. Heat the olive oil and butter in a non-stick frypan. When the oil/butter is hot, quickly fry the medallions until golden, turning once, about two minutes per side.

Serve immediately with warm, creamy balsamic sauce, new potatoes, crispy yam wedges (oil the wedges, dust with the same crumb mix used for the medallions and bake 30 minutes at 400° F) and a vine-ripened tomato, chèvre cheese and fresh basil salad drizzled with Venturi-Schulze balsamic vinegar.

Creamy Balsamic Sauce

• 1 clove garlic, minced
• 1 T finely chopped shallot
• ½ tsp each olive oil and butter
• ½ tsp Dijon mustard
• ½ tsp finely chopped fresh rosemary
• ½ C white wine
• 1 tsp cornstarch
• 1/3 C 2% evaporated milk
• 2 T Venturi-Schulze balsamic vinegar

In a small saucepan, sauté the garlic and shallot in the mix of oil and butter until golden. Add the Dijon and rosemary and continue to sauté for one minute. Add the wine and boil to reduce the volume by half.

Stir the cornstarch into the milk until it is thoroughly suspended. Reduce the saucepan heat to medium low and add the milk/cornstarch mixture quickly to the boiling wine base, stirring constantly while it thickens. Remove from the heat, stir in the balsamic vinegar and keep warm.