Steps to Make Any-night-of-the-week Vanilla fig balsamic glazed pork

Vanilla fig balsamic glazed pork. Fig butter and balsamic create a tangy glaze for the otherwise simple pork tenderloin. Season pork slices generously with salt and pepper. Heat oil and butter in a large skillet over med heat.

Fig-and-Balsamic-Glazed Quail. this link is to an external site that may or may not meet accessibility guidelines. Keywords: Balsamic Pork, Fig Balsamic Roasted Pork Tenderloin, Pork Tenderloin recipes. I have a huge fig tree that produces an abundance of figs. You can have Vanilla fig balsamic glazed pork using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Vanilla fig balsamic glazed pork

1. It's 4 of pork chops (or chicken).
2. It's 1 cup of chicken stock.
3. You need 1/3 cup of vanilla fig balsamic vinegar.
4. You need 1 tbsp of fresh thyme, chopped.
5. Prepare 1 of rosemary, chopped.
6. It's 1 of orange zest.
7. You need 1 small of sliced onion.
8. You need 4 of garlic cloves, chopped.
9. You need 1 tbsp of honey.
10. It's 3 tbsp of olive oil.
11. It's 3 tbsp of unsalted butter.
12. It's of salt and pepper.

Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Season pork slices generously with salt and pepper. Heat oil and butter in a large skillet over med heat.

Vanilla fig balsamic glazed pork step by step

1. In a large skillet over medium-high heat, add 2 tablespoons of oil and 1 tablespoon of butter. Salt and pepper both sides of meat, add to skillet, cook to golden brown, set aside on a platter and cover with foil..
2. Add remaining oil and 1 tablespoon of butter to skillet. Add onion, garlic, thyme, and rosemary. Saute for about 6 minutes..
3. Add chicken stock, vinegar, honey, and orange zest. Cook until the sauce has reduced by half. Turn off heat, add last remaining tablespoon of butter, shake until melted, add meat to pan and coat to glaze. Serve with a spoonfull or two of sauce and onions over top. Pair with some wild brown rice and asparagus for an extra healthy and tasty meal..

Remove and keep warm on a plate tented with foil. Place Fig Balsamic Vinegar in a small saucepan over medium-high heat. To serve, divide the polenta and spinach among four plates. Top with glazed pork chop and drizzle with remaining fig vinegar reduction. This amazing Vanilla-Fig Balsamic Vinegar adds a fruity twist to the everyday condiment.

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