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Delicious! We loved the flavors as well as how easy/fast it is to make. After browning the meat, I put the vinegar & broth in the pan with the meat, heated it till it simmered, then shut it off. We ended up serving it at room temperature (I was maybe 2 min off on my timing for dinner), but my husband said this is the first time he might suggest serving pork that way! The flavor was great at that temperature. JennW, what is the intended purpose of the liquid? Do you serve it over the meat? Simmer the meat in it? Or...? If you get the chance to add those details to the recipe, I'd love to try it again sometime!

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amy.cleaveland May 11, 2011
Balsamic Vinegar Pork