Grilled Pork with Balsamic Reduction & Loaded Mashed Russet Potatoes

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

Boil the potatoes and the Vinegar & Peach preserves

Season the pork

Place the pork on the grill

Multi-task like a champ :)

Finish boiling the potatoes while continuing to boil the reduction sauce

Mash the potatoes while the sauce is still reducing

Add the butter and cream to the potatoes, continue to boil sauce and grill pork

Add remaining ingredients to the potatoes and finish reducing the sauce

Serve & Enjoy!

Orange balsamic pork with loaded mashed sweet potatoes

Orange Balsamic Pork

Ingredients: 

Extra Light Tasting Olive Oil

Garlic Salt

Rosemary

Sea Salt

Basil

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

Directions: 

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

Ingredients:

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

Directions:
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