A family favorite
1.5 lb. Pork Tenderloin
Flour
Salt
Pepper
2 Tablespoon butter
2 Tablespoon oil
2/3 cup Balsamic Vinegar
1/4 cup chicken stock
1 tablespoon fresh or 1 teaspoon dried Sage
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Dredge pork slices in seasoned flour. Brown in hot butter and oil mixture. It may take a couple of batches to get it all browned. Don't overload the pan, they won't brown. As they brown, remove to plate. When all meat is browned, pour off excess fat. Add vinegar to pan, scraping brown bits into liquid. Reduce to 1/2. Add stock and juice from plate. Boil until reduced to a dark, shiny sauce, about a minute or so. Add Sage. You can pour over pork and serve, or quickly add pork back to pan to warm up.
Serve over hot noodles.
Enjoy!
Gather ingredients
Dredge pork in seasoned flour.
Add to hot pan, with room to breathe.
If you crowd them, they won't brown nicely.
Turn them as they brown on one side.
Once they are browned nicely on both sides, remove them from the pan to rest while you make the sauce.
Cover them with foil to keep them warm.
Add in the broth and vinegar to pan.
Boil the vinegar until it reduces to about half.
That looks to be about half. Turn off the heat.
Any juices on the plate can be put back into the vinegar sauce.
Add the sage to the sauce. Mix well, and it's finished!
Arrange your pork in an attractive presentation.
Spoon the sauce over the pork and noodles.
Delicious and tender! A little tangy and just a touch sweet from the vinegar.
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