Based off Raspberry Vinegar Pork Chops Recipe from Taste of Home. I had to make a few changes based on what I had available but it is basically the same recipe.
Ginger Pear Balsamic Pork Tenderloin
1 tablespoon butter
1 tablespoon olive oil
2 pork tenderloins (1-inch thick)
1/4 cup Ginger Pear Balsamic vinegar
2 garlic cloves, thinly sliced
1/4 cup chicken broth
Salt and pepper to taste
Melt butter in a large skillet, add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 1 tablespoons vinegar and garlic. Cover; simmer for 10 minutes.
Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the sage, rosemary and chicken stock. Boil until liquid is reduced to half of the original volume.
Strain sauce; season with the salt and pepper. Spoon over chops.
I paired this with roasted sweet potato fries that had been tossed in the vinegar and a little oil, then sprinkled with sea salt. I set them to roast while I did the pork (I actually gave it a 15 minute head start).
This was so good I did my happy food dance (so named by the Frogman). Who knew vinegar could be so good when reduced, and why didn't they tell me? I literally licked the pan clean (and then my fingers), so uncouth I know but it was that good.
Indra, said it was good, but she missed the Lowery's seasoning salt I usually use, and why do I have to cook so fancy. She also said the sauce tasted like a Christmas tree (the rosemary and balsamic reduction was to blame I am sure, next time I will use something besides rosemary) and the roasted sweet potato fries reminded her of apples (she was right. the vinegar and sweet potatoes combined to taste like apples). so I have permission to do it again if I do some with Lowery's first, I call that a success.