Pork in White Balsamic Maple Sauce

Season pork with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add about half of the pork and brown each piece, turning each and cooking thoroughly until juices run clear. Repeat with remaining pork, adding a bit more oil if necessary.

Transfer pork to a tray and keep warm. To same pan, add celery, shallots and apples and cook until all are tender. Add Girard’s White Balsamic Vinaigrette Dressing, maple syrup and chicken stock. Return pork to pan and add mustard greens.

Cover pan with a lid and cook for 2 to 3 minutes until mustard greens have wilted. Check sauce for seasoning, add additional salt/pepper if necessary and serve.