Aceto Balsamico Marinated Pork Tenderloin
500 g pork tenderloin
6 cloves garlic, sliced
100 ml aceto balsamico (balsamic vinegar)
ground black pepper
Cut meat into 1-2 cm thick medallions. Flatten each with a meat hammer just a little on one side. Rub with salt and pepper and spread mustard over. Put in a bowl with garlic and aceto balsamico. Cover and marinate for a few hours.
Heat some oil in a pan and fry medallions on each side, but not completely. Pour the rest of the marinade, cover and continue to cook on low heat for about 20 minutes.