What you need:
2 tsp oil
1 TBS rosemary leaf, chopped
1/2 cup chicken broth
1 lb pork tenderloin, cut crosswise into 1/2 inch thick slices
1/2 tsp salt
1/8 tsp pepper
1/4 cup balsamic vinegar
2 TBS honey
What you do:
Heat oil in a large nonstick skillet over medium heat. While that is warming up, sprinkle the cutlets with rosemary, salt, and pepper.
Add the pork to the pan and cook about 3 minutes per side, or until done. Remove from pan and keep warm.
Combine broth, vinegar, and honey, stirring with a whisk. Add to the pan. You want to scrape the bottom of the pan to get all the yummy browned bits from the meat stirred in. Bring to a boil.
Reduce heat to low and simmer for 6 minutes, or until reduced to 1/3 cup and is thick as syrup. While the vinegar is cooking down, it smells pretty strong. Ethan walked in during this time and asked what the heck I was doing with all the vinegar. I told him it was dinner, and you could tell by his face that he wanted to refuse to have anything to do with whatever I was cooking, but he wisely bit his tongue. He didn't regret that decision.
Once the sauce is reduced and thickened, return the pork to the pan and cook until heated through.
I thought I'd share my favorite trick for speeding up the cooking time for baked potatoes. It's fine to bake potatoes for an hour when you've also got meatloaf or something baking that is going to take just as long, but I hate running the oven for that long when the rest of dinner's only going to take 20 minutes. So, I heat my oven up to at least 400. Scrub the potatoes, and slice in half lengthwise. Carefully score the potato (see above picture), being careful not to cut through the peel. Sprinkle with salt and pepper (also yummy to add garlic or onion powder, or whatever herbs would complement your main dish) and put a few dabs of butter on top of each potato half.
Bake on a baking sheet until cooked through and enjoy!
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