Balsamic Vinegar is always great to cook with because it helps to ensure that your pork doesn't turn out tasting too sweet! Pork is a great meat for sucking up any sort of minor hint of flavor that you add to it! The variations that you can do with a recipe like this are practically endless and have yet to disappoint in my experience.
Grilled Balsamic Pork
Ingredients:
1 Bottle Raspberry Blush Balsamic Vinegar (about 1 Cup, 8.5 oz, 250 ml)
1/2 Cup Peach Preserves (If you want your reduction sauce to be thick, use 1/4 Cup instead)
3 Pork Tenderloins (Thickly Sliced)
Seasoning (Mediterranean Basil, Crushed Rosemary, Alpine Touch)
Dollop of sour cream
Rosemary leaves
Directions:
Prepare
the grill (I used my handy George Foreman Grill). Bring the Balsamic
Vinegar & Peach Preserves to a boil in a saucepan over high heat.
Cook until reduced by half. While the sauce is reducing, season the pork
tenderloins. Place on the grill. Cook for about 15 minutes until cooked all
the way through. 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 blackberries or any other kind of fruit
Loaded Mashed Potatoes
Ingredients:
2 Large Russet Potatoes (Peeled & Cubed)
2 Tbsp Butter
1/3 Cup Cream
1/2 Cup Cheese (I used Cheddar/Monterey Jack)
2 Tbsp Sour Cream
Garlic Powder
Basil
Alpine Touch
Leeks
Directions:
Add the potatoes to the pot and cover with water. Boil until easy to
mash and then turn heat down to low. Mash any lumps out and add the butter and cream and stir in thoroughly Add all remaining ingredients except the leeks and mix
thoroughly. Serve by topping with snipped leeks and Basil. Enjoy. |
| The ingredients for my Balsamic Reduction sauce |
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| Boil the potatoes and the Vinegar & Peach preserves |
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| Season the pork |
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| Place the pork on the grill |
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| Multi-task like a champ :) |
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| Finish boiling the potatoes while continuing to boil the reduction sauce |
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| Mash the potatoes while the sauce is still reducing |
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| Add the butter and cream to the potatoes, continue to boil sauce and grill pork |
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| Add remaining ingredients to the potatoes and finish reducing the sauce |
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| Serve & Enjoy! |
