Maple Balsamic Pork Tenderloin

Ingrédients

• 1 tbsp fresh rosemary
• 2 lbs pork tenderloin
• 2 gousse garlic
• 1 tasse, morceau ou tranche mushrooms
• 1/4 tasse maple syrup
• 1 oz flour
• 4 green onions
• 1/3 cup balsamic vinegar
• 2 tbsp extra virgin olive oil

Directives

1. Heat oven to 350 °F (175 °C).
2. Slice pork tenderloins crosswise into 1" rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
3. Put enough olive oil in a large non-stick skillet to coat the bottom of the pan; heat over medium heat.
4. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate.
5. Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.
6. Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork.
7. Transfer to the oven and bake for 20 to 25 minutes, stirring once. (If the skillet is not ovenproof, transfer everything to a baking pan.)
8. Serve pork with glaze.