Pork tenderloin with balsamic vinegar glaze
8 Oct
Please excuse the messy salad. I had already eaten some of it before taking a picture. I was hungry!
I added more balsamic vinegar and used roasted garlic that I had, instead of shallots that the original recipe calls for, in addition to adding an extra 1/2 teaspoon of sugar. I also increased the length of the cooking time to get a better glaze, which turned out to be more like a reduction than a sauce. This was SO good though! Try it sometime!
