I was particularly taken with Balsamico’s cherry and fig balsamic glazes. The cherry glaze is lovely on duck and I found a really lovely way to use the fig flavour glaze with pork.
Pork Tenderloin with Balsamico Rich Balsamic Glaze
Serves 4
1 tablespoon butter
1¼ cups risotto rice
4 to 5 cups chicken or pork stock
1 cup frozen peas
2 pork tenderloins
1 large onion, peeled and cut in eighths
2 red peppers, cored and cut in large pieces
1 tablespoon olive oil
2 to 3 tablespoons Fig flavour Balsamico Rich Balsamic Glaze
Place the pork, onions and red pepper in a large roasting pan. Drizzle with the olive oil and cook in the oven at 375 F or 190 C for about 25 minutes.
Glaze the pork, onions and peppers with the Balsamico Glaze and cook for about 10 to 15 minutes more until no pink remains inside. Remove from the oven, cover and allow to rest for ten to fifteen minutes.
Meanwhile, melt the butter in a large saucepan. Add the risotto rice and cook, stirring constantly, for a couple of minutes. Gradually add the stock, a bit at a time, stirring until absorbed after each addition, until the risotto is al dente. Stir in the peas and allow to heat through.
Carve the tenderloin and serve with the red peppers and onions alongside the risotto.
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