| 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. |
