Recipe yields 6 servings
3 lbs pork loin, sliced into 1/2" pieces
2 tbsp olive oil
2-3 tbsp salt
1 1/2 cups your favorite red wine (I used a chianti)
1/2 cup beef broth
2 tbsp balsamic vinegar
Slice pork into 1/2" thick pieces. Heat olive oil in a skillet and saute pork until seared on both sides (about 4 minutes or so per side).
Remove pork from skillet and set aside. Pour red wine into the same pan and bring to a boil. Boil wine for 6-8 minutes until it has significantly reduced and become thicker.
Add the beef broth and balsamic vinegar to the reduced red wine. Return to a boil and let cook for 2 minutes or so to allow the flavors to combine.
Add the pork back into the pan to hangout while the sauce simmers.
Serve right out of the pan being sure to soak up extra sauce or even drizzle some on top. Enjoy!
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