About this time last year, when the professor and I arrived home from Italy, I immediately got online and ordered us some high quality olive oil and some really good balsamic vinegar. Since then I've been enjoying both, especially experimenting with the vinegar. We like it on salads tossed with a bit of olive oil, stirred into homemade marinara and pizza sauces, and as a marinade for chicken and pork.
How do you use balsamic vinegar? It's so versatile. I've heard some people use it in desserts! Please share a favorite recipe or your favorite way(s) to use balsamic vinegar.
Mod Girl's Balsamic and Rosemary Pork Tenderloin
Rinse a 1 to 1.5 pound pork tenderloin and place in a large Ziploc bag. In a small bowl mix 1/4 cup olive oil with 2 tablespoons of balsamic vinegar, add a little kosher salt, fresh ground pepper, and some dried or fresh rosemary. Stir and pour into the bag over the tenderloin. Make sure the meat is well coated with the marinade; refrigerate (all day, a few hours, whatever!).
Preheat the oven to 450. Remove the meat from the bag and place in an oiled 13x9-inch pan. Drizzle some additional vinegar on top. Sprinkle with a little more kosher salt, ground pepper, and rosemary. Bake at 450 for 15 minutes then reduce the heat to 350 and bake 30-40 minutes longer. Let the meat rest a few minutes before slicing.
.jpg)
