Kevin Is Cooking Balsamic Pork Recipes

KEVIN IS COOKING- BALSAMIC PORK

Kevin is Cooking- Balsamic Pork image

Number Of Ingredients 11

Ingredients

3 lb. (2-1 1/2 lb tenderloins) Pork Tenderloins
4 Cloves or garlic crushed
2 tablespoons Chopped fresh rosemary- stems removed
2 tablespoons Grated lemon zest
2 tablespoons Olive Oil- separated
1 teaspoon Kosher salt
1 teaspoon Pepper
1/2 cup Beef stock
1/2 cup Balsamic Vinegar
2 tablespoons Butter
2 tablespoons Capers

Steps:

Preheat the oven to 450˚F.
Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.
In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
Transfer to the oven and roast for 12 minutes. (See Note 3) Remove pork from the pan and keep warm.
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until. Stir in the capers and spoon over pork.
Cut the tenderloin into thick 1" slices and serve with balsamic caper sauce over the top. Great with scalloped potatoes, roasted vegetables or a fresh salad.

INSTANT POT BALSAMIC PORK LOIN

Instant Pot Balsamic Pork Loin image

One large or two small-medium pork tenderloins (1 - 1 1/2 pounds each) work perfectly. You can also do one small-medium tenderloin but will have extra balsamic glaze leftover - you can keep it in a jar in the fridge for up to 2 weeks and reheat in the microwave or on the stove. In place of the dried herb blend you can substitute 1 teaspoon dried thyme + 1 teaspoon dried basil + 1/4 teaspoon dried rosemary.

Provided by Silkster Hearts Food

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 pork tenderloin (see note)
2 tablespoons olive oil
salt and pepper
1 teaspoon garlic powder
2 teaspoons dried Italian herb seasoning (see note)
4 tablespoons soy sauce
1 cup brown sugar
1/2 cup balsamic vinegar
1 cup water
2 tablespoons cornstarch
4 tablespoons water

Steps:

Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.
Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.
Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze.
Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks.

Nutrition Facts : Calories 476.8, Fat 11.2, SaturatedFat 2.4, Cholesterol 82.1, Sodium 1097, Carbohydrate 64.6, Fiber 0.2, Sugar 58.5, Protein 28.3

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