Balsamic Vinegar

Brown Sugar and Balsamic Glazed Pork Tenderloin

6:28 AM

 


Brown Sugar and Balsamic Glazed Pork Tenderloin 


½ cup brown sugar

½ cup water

¼ cup balsamic vinegar

2 tablespoons soy sauce

1 tablespoon cornstarch

2 cloves garlic, crushed

1 ½ teaspoons ground sage

¾ teaspoon salt
¼ teaspoon pepper

2 (1 1/2 pound) pork tenderloins

1 tablespoon olive oil, (or more as needed)


Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees. Grease a 9x13-inch baking sheet. Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze. Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Balsamic Vinegar

Balsamic Roasted Chicken Thighs with Root Vegetables

8:00 AM


Balsamic Roasted Chicken Thighs with Root Vegetables

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinegar 
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight.
Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan. Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables 15-20 minutes longer or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender. Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Balsamic Vinegar

Honey Balsamic Steak Bites

9:27 AM



Honey Balsamic Steak Bites

About 2 lbs of top sirloin steak, sirloin tip steak, or hanger steak
¼ cup balsamic vinegar
¼ cup honey
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed chili flakes
2 cloves garlic, minced
1 teaspoon ground black pepper
1½ teaspoons minced fresh rosemary (about 1 large sprig)
2 tablespoons vegetable or canola oil
Salt, to taste (optional)


Cut the steak into 1-inch cubes and set aside. In a large bowl combine the balsamic vinegar, honey, vegetable oil, soy sauce, chili flakes, minced garlic, black pepper, and minced rosemary. Whisk to combine. Place the cubes of steak into a large zip-top plastic bag. Pour in marinade, close up the top of the bag, and allow the steak to marinate for 1 to 4 hours. Remove the steak from the marinade and allow it to drain well. Heat a pan over medium heat. Add the remaining oil and cook the steak until it’s done to your liking.