You see wild rice and romaine lettuce salad instead the roasted red onion and garlic mashed potato.
But after I tried, I thought the meat was a bit dried, because it’s so small pieces for that lean meat to cook.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.
Sage was my twist for the recipe because I believe sage and pork are BFF.
** Pork safe temperature changed from 165 degrees to 145 degrees **
Read the details!
It took a little bit longer to hit the temperature that it needs to be.
Because of too many meats in one oven same time. (So I had to check it very often to not to over cook’em)
But overall every single pieces came out perfectly.
And then I just set a side and let them rest before I’m ready to slice them.
DO NOT CUT THEM RIGHT AFTER YOU TOOK IT OUT FROM THE OVEN!!
It is very important to let them rest at least 10 minutes before slice them.
If not, you will lose all of the juices and that means you will lose all of your hard work toward to pork.
So be patient, and do something else while it’s resting.
Before I started cooking the meat, I made the balsamic reduction already.
Because it takes longer than the pork and it can be ahead.
The balsamic vinegar’s original recipe is also come from “Cooking Light – 2011 July”
1 Tablespoon extra-virgin olive oil
1 Tablespoon Minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
I recommend a medium quality balsamic vinegar, not the most inexpensive one.
Because even though it says inexpensive balsamic vinegar will work just fine in the reduction, I smelled lots of vinegar from it.
I just put one small stem of rosemary when I cooked it very first time for me and Jacob, even though it calls chopped fresh rosemary.
Because my hubby isn’t a fan of rosemary and it could be over powering for his taste.
And it worked out very well, so when I was cooking at the chapel I did exactly same thing.
And it was less work, too. lol
Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and all of the rest ingredients; cook until reduced to 1/2 cup.
The reduction is for 1 pound pork tenderloin, cut into 12 slices.
For the wild rice salad
Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning.
Stir in 1/4 cup chopped green onions, 2 Tablespoons chopped dried cherries, and 2 Tablespoons chopped pecans.
I didn’t have pecans or dried cherries.
So I added walnuts and dried cranberries and dried apricots.
It worked just fine.
Oh, and I seasoned with very little bit of extra-virgin olive oil and salt.
Just bring out all of the flavor, not too much. Real small pinch.
And the romaine lettuce salad was just toss with extra-virgin olive oil, lemon juice, salt and pepper.
How simple is that?! lol
I hope you guys try the recipe and enjoy it!
Even though it’s not Asian cuisine! lol