Friday, July 26, 2013

Orange balsamic pork with loaded mashed sweet potatoes

Orange Balsamic Pork

Extra Light Tasting Olive Oil
Garlic Salt
Sea Salt
Hickory Smoked Balsamic Seasoning
Pack of thinly sliced pork tenderloin
1 Cup Orange Blossom Honey Balsamic Vinegar
1/2 Cup Orange Liquor
Dollop of sour cream
Rosemary leaves

Prepare the grill (I used my handy George Foreman Grill).  Bring the Balsamic Vinegar & Orange Liquor to  a boil in a saucepan over high heat.  Cook until reduced by half.  While the sauce is reducing season the pork tenderloins but lightly brushing oil on them and evenly adding the seasoning.  Place on the grill.  Cook for 8-10 minutes until cooked all the way through, until light pink in the center.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the balsamic reduction over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves on top.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.
*Optional: You may also garnish with a few mini orange slices ( I used some from a cutie orange)

Loaded Mashed Sweet Potatoes

1 Large Yam/Sweet Potato
1/2 Cup Cream
1/4 cup Brown sugar (loose not packed)
2 Tbsp Marshmallow Cream Sauce (or you can use 1/2 cup Marshmallows)
2 tsp Cinnamon

Peel and Slice the Sweet potato into cubes.  Barely cover with water and boil until soft (10-15 min).   Add the cream and mix while mashing.  Add the remaining ingredients and stir until mixed fully.  Serve and enjoy!

Season the pork

Boil the Balsamic Vinegar & Orange Liquor
Also boil the sweet potatoes
Add remaining ingredients to the sweet potatoes
Stir until thoroughly mixed
Serve & Enjoy

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