PORK TENDERLOIN IN A ROSEMARY BALSAMIC REDUCTION.
For Fathers Day Sunday, I thought you may like a wonderfully easy recipe to make for your dad. I know it sounds complex and pompous, but it is SO ridiculously easy. And impressive.
This recipe is from my friend Deb, who calls it
Marriage Proposal Pork Tenderloin.
Apparently, she gave this recipe to a friend......... who cooked it for a man....who got down on his knee at the dinner table.........
So, save this one for your next dinner date too.....Good Luck Girls.
I made this last night, and my knife was dull, so it wasn't sliced as nicely as it could have been, considering it was to be in a photo shoot. Which it didn't know until last minute. I also forgot to Drizzle the Glaze over it, but it was too late. B..was starving and had demolished the presentation by the time I remembered. Some food stylist I am.......plus he gets a little aggitated when I say "can you turn your dinner to the left...now the right...moved that crouton to the top please".....Dinner is Dinner, not a Blog Post...
In Ontario, I can get a pork tenderloin for about $5.00. One feeds 3 people, so they are a really good value. Not only that, this recipes takes 2 minutes to prepare and turns out "restaurant quality" every time. I parboiled a couple of potatoes, sliced them into wedges and then lightly crisped them in Rosemary Infused Butter.
2 sticks of salted butter
2 tsp freshly chopped rosemary.
As Jamie Oliver would say "Waz it up" in the blender.
Place in ice cube tray. When frozen remove cubes and store them in a Zippy bag for later. (yummy on whole grain nutty bread.)
I don`t make herbed butter ahead so, I just threw some fresh rosemary in a pan with a little butter and let it sizzle and infuse itself.
Some Rabbit had left me a lettuce for my dinner, so I grabbed it while the going was good and left him the stalks in the veggie garden. It was the absolute TOUGHEST most BITTER lettuce ever.....my goodness....that poor Peter.! But........ it was all about the photoshoot and it looked vibrantly lovely on the plate.
PORK TENDERLOIN IN A ROSEMARY BALSAMIC REDUCTION
2 pork tenderloins
3/4 cup balsamic vinegar
1/2 cup packed brown sugar
1 tblsp fresh rosemary chopped
3 cloves fresh garlic
Heat 2 tbsp. olive oil in oven-proof frypan. Season tenderloins with salt and pepper. Brown on all sides over medium high heat. Add in 3/4 cup balsamic vinegar, 1/2 cup packed brown sugar, 1 tbsp fresh chopped rosemary and 3 cloves minced garlic, bring to boil and remove from heat. Roast in 350 F oven uncovered, turning tenderloins once, for 20 minutes.
Let the meat rest for 5 minutes. Slice on an angle in 1/2 " slices. Drizzle a little of the remaining glaze hot from the pan over the top.
If you want to make applesauce, take 2 peeled cored and diced apples, add 1/2 cup water and boil down till mushy and smashable with a fork.
HAPPY FATHERS DAY TO ALL THE DADDYS OUT THERE.....