Thursday, June 6, 2013

Pork Tenderloin with Balsamic Sauce

I have to admit, I have a love affair,….. with balsamic vinegar.  I absolutely love the stuff.   This sauce has a good balance of flavors and would pair equally well with chicken or salmon.

1 pd. Pork Tenderloin, ½ “ slices
1 ½ tsp. Butter
1 ½ tsp. Olive Oil
1 Onion, minced
2 Tbsp. Honey
½ tsp. Allspice
2 C. Chicken Stock
1 Tbsp. Lemon Juice
¼ C. Heavy Cream
2 Tbsp. Balsamic Vinegar
Parsley, minced

Pound slices of pork to ¼ “ thick. Season with salt and pepper. Heat large skillet. Melt butter and olive oil. Cook pork slices in batches, until lightly browned on both sides. Remove from pan. Add onion, honey, and allspice. Saute until softened and translucent. Increase heat to high and add stock and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom. Continue to simmer until the sauce is starting to thicken. Add the cream and vinegar. Season with salt and pepper. Return pork slices to pan. Heat through.