Tuesday, August 31, 2010

Pork Saute with Herb Butter and Traditional Balsamic Vinegar

This isn't really a recipe. This is totally a 30 minutes meal, but doesn't it look elegant? I simply sauteed a pork tenderloin with a bit of salt and pepper and served it with salted herb butter and traditional balsamic vinegar, which I paid a small fortune in Italy last winter. It is basically aged vinegar which lists grape juice as its only ingredient. A little bit of this balsamic vinegar goes a long way.

If you don't have aged balsamic vinegar, you can substitute with a balsamic vinegar reduction. Simply boil the vinegar over medium heat stirring constantly until it is reduced by half. I like it over sauteed meat and fruits, especially strawberries.