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Eyes Won't Glaze Over With Easy Pork Recipe

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The Tampa Tribune

Published: December 5, 2007

"Maximum style, minimum stress." That's the diva mantra as busy holidays are on the way, when learning to say "no" is a wise thing indeed.

But you'll want to say "yes" to entertaining with this easy, elegant entree that is virtually foolproof.

The recipe is super quick, yet tastes as though you slaved for hours. Intensely flavored, silky-sweet balsamic glaze only sounds complicated. If you can boil water, you can whip up this heady reduction. Save a spoonful to drizzle over tomatoes or greens for a quick pick-me-up lunch.

Diet-savvy gals know that the tenderloin is the leanest cut of pork. Trimmed, it has the same amount of total fat content as a skinless chicken breast, so you can indulge and leave your waistline intact for skinny jeans and party dresses.

SUCH A PLEASER PORK TENDERLOIN WITH BALSAMIC GLAZE
2 (3/4-pound) pork tenderloins
Coarse salt and cracked black pepper to taste

1 teaspoon dried rosemary

2 tablespoons extra virgin olive oil
2 cups balsamic vinegar

3 tablespoons sugar or honey

Heat oven to 375 degrees. Season tenderloins with salt, pepper and rosemary. In a large nonstick pan, over medium-high heat, sear the pork in olive oil on all sides until nicely browned. Transfer to roasting pan, and bake until meat thermometer registers 160 degrees, about 20 minutes.

While tenderloins roast, make the glaze. In small saucepan, combine vinegar and sugar. Bring to a boil, and reduce by half, stirring occasionally, about 30 minutes. The vinegar aroma is quite pungent, so if you have a baby or small children, run the exhaust fan over your range and keep them out of the kitchen.

Allow tenderloin to rest 10 minutes before slicing into 1/4-inch rounds. Drizzle with the balsamic glaze.

Serves 6.

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