Sadly, it has been quite a while since I posted a recipe up here. At least one that doesn’t fall under the WTW category.
It’s probably because I’m in the midst of a nightmare…readying a house to put on the market.
But yesterday I got myself back on track thanks to cubemate Ben.
He told me I had to make rosemary pork tenderloin. So I did. And it was phenomenal.
But first, I must share Ben’s recipe with you….
And yes, he named it Swine Fever.
pork tenderloin cut 1/2 in.
salt and pepper to taste
cook in a pan.
Now THAT is what I call a recipe.
But if you’d like the real recipe, then use this one. It even includes measurements.
2 tsp olive oil
1lb pork tenderloin, cut crosswise into 1/2 in thick slices
1 tbsp chopped fresh rosemary (or if you’re like me, you just use the rosemary you have in the cupboard…)
pinch of kosher salt
1/8 tsp black pepper
1/2 cup chicken broth (Here’s where I pretend to be healthy and use the low sodium version)
1/4 cup balsamic vinegar
2 tbsp honey
Remove pork from pan. Keeping warm.
Combine broth, vinegar and honey, stirring with a whisk. Add to pan, scraping up the browned bits. Bring the mixture to a boil, reduce heat and simmer for 6 minutes or until the mixture has reduced to 1/3 cup. (Feel free to eyeball it.)
And thanks to Ben for spreading the “fever”.
It was totally worth it.