Marinated Pork Loin with Black Cherry Vinegar Reduction

Marinated Pork Loin with Black Cherry Vinegar Reduction
Ingredients :
Pork Loin

Marinade:

salt and freshly ground pepper
1 part First Taste Organic Garlic Infused Oil
1 part First Taste Pomegranate Balsamic Vinegar

Reduction:

Drippings from pan
1 shallot, finely chopped
2 teaspoons chopped fresh thyme (rosemary, sage, or oregano would also work)
2 tablespoons unsalted butter
1/4 cup First Taste Black Cherry Balsamic Vinegar
Directions:
Place pork loin and marinade in 1 gallon ziploc bag (or sealed container) . Allow to marinate 2 hours - overnight. Allow meat to come to room temperature before placing in 375 degree oven until cooked through (time depends upon size of pork loin). When finished cooking, pour drippings into a pan on stove. Add butter to the pan. When melted, add the chopped shallots and thyme, and cook one minute, stirring. Add the balsamic vinegar, increase heat to high, and simmer another minute or so, until the vinegar thickens. Serve either poured over top pork loin or on side as a garnishment for dipping.
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