By Sage on August 12, 2008
Photo by Sage
Photo by Sage
"I found this recipe in a site promoting the other white meat. Balsamic vinegar combines with a touch of brown sugar to make a delectable glaze for this pork.. A quick browning gives the pork color and seals in the juices for a more tender dish. This recipe is simple and very tasty both hot or cold.I made 2 so I can have leftovers. Add baby potatoes to your pan and you will get these great roasted potatoes."
Serving Size: 1 (200 g)
Servings Per Recipe: 4
"This was fabulous! Easy to prepare and delicious!"
"Excellent! Uses ingredients that are always in the pantry, simple and quick to prepare, tender and delicious to eat. Need I say more?"
"Tasty and easy - will use recipe again..."
"This was amazing! I followed the recipe to the T. I do agree with Chef #646279 it was more a sauce texture, but it was so dippable and finger licking! This will definitely be made again. Thanks for a very good main course for our dinner tonight!"
"This was really tasty and really easy. The quick browning before you put it in the oven really seals in the juices so it was so tender and juicy! The only change I might make would be to add a but more brown sugar and cook the glaze down a bit more next time because while the flavor was nice, it wasn't really a "glaze" texture. We will definitely be trying this one again soon though!"