Tuesday, March 10, 2009

Ginger Pear Balsamic Pork Tenderloin

I received some lovely Ginger Pear Balsamic vinegar from a friend who had purchased it at Target and then discovered it had to many carbs for her diet. So I got lucky and have a new toy to play with. My first thought was wouldn't that be good with pork (I might have been influenced by the pork loin in the freezer). So off to google to find recipes. I found alot of inspiration but one recipe really jumped out at me. So with out further ado, here it is.

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
fresh Sage
Fresh Rosemary

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).

Temper's Take:
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.

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