Pork Tenderloin with Balsamic Vinegar

This recipe is versatile and suits both pork tenderloin as well as either bone-in or boneless pork chops.

 

Pancetta is Italian style bacon that is spiced and cured with salt, but it is not smoked. It gives a distinctive flavor to sauces and you should try it sometime, but for this recipe it’s not essential; you can substitute two strips of American bacon, chopped.

 

SERVES 4

Ingredients:

A whole pork tenderloin sliced into 1 inch-thick medallions or 4 center cut          pork chops, bone in or boneless, about 1 inch thick 

Salt and freshly ground black pepper

 

1 tablespoon olive oil

 

2 tablespoons cubed pancetta

 

¼ cup chopped red onion

A clove of garlic, minced

 

1 tablespoon brown sugar

4 tablespoons balsamic vinegar

1 teaspoon dried rosemary

1 teaspoon dried thyme

 

1 cup chicken bouillon

 

. . . . . . . .

 

Instructions:

▪ Sprinkle the pork medallions or chops with salt and pepper on both sides.

 

▪ Heat the oil in a frying pan on medium heat and add the pork, cooking 2 or 3 minutes or until the bottom side turns brown. Turn and cook the other side until brown. Remove the pork from the pan and set aside.

 

▪ Reduce the heat to low, add the pancetta to the pan and cook, stirring occasionally, for about 3 minutes until it is cooked through and starts to brown. Add the onion and garlic and continue to cook, again stirring occasionally, for about another 3 minutes until the onion becomes translucent and starts to brown.

 

▪ Add the brown sugar, balsamic vinegar, rosemary and thyme. Use a wooden spoon to scrape up the browned bits on the bottom of the pan, and cook about 5 minutes or until half of the liquid evaporates.

 

▪ Stir in the chicken bouillon. Add the pork to the sauce, cover the pan and adjust the heat so the liquid barely bubbles at a low simmer. Cook for 15 minutes.

 

▪ Remove the chops to a serving plate and pour the sauce over them.