Pork tenderloin with balsamic vinegar glaze

Makes 2 servings

Ingredients:

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
2/3 cup of balsamic vinegar
2 tablespoons of olive oil
2 teaspoons of sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
6 cloves of garlic, chopped

Procedure:

1. Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. (I used my cracked pepper mill).

2. Heat oil in a heavy skillet over moderately high heat until hot but not smoking, Cook pork (in 2 batches if necessary) along with garlic, turning pork over once and stirring occasionally, until pork is browned and garlic is golden brown and tender, about 5 minutes on each side.

3. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to same skillet. Cook, over high heat, stirring until sugar is dissolved and liquid is thickened slightly, about 3 minutes.

4. Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce and cook for another 3 minutes.

5. Transfer pork to a platter again. Transfer sauce to a pan. Cover and cook on medium heat until thickened and syrupy, 3 to 4 minutes. Pour sauce over pork and serve.

*My meat ended up being a little bit undercooked. I had to reheat to get rid of the pinkness. Don’t worry – I adjusted the above recipe cooking time.

I made a cranberry and apple salad to go along with the pork chops. The sweetness of the apples cut through the tartness of the vinegar really well. You can drizzle some of the sauce on the salad as well, though I didn’t really need any dressing.