True aged balsamic vinegar is extremely expensive. Also almost shockingly good. Interestingly enough, you can actually make a reasonably close approximation of an aged balsamic at home by cooking inexpensive balsamic, along with a little sugar or honey, until it’s reduced by half. Is it as good as an aged balsamic from Modena? No. Is it light years better than the brown colored stuff you started with? Absolutely!

We had an adaptation of a recipe for Pork Tenderloin Medallions and Balsamic Reduction last night that I found in Cooking Light that has now been elevated to keeper status. I should really apologize to Cooking Light for what I do to their recipes. When they say cooking spray, I reach for the olive oil. I work under the assumption that they must have forgotten to include salt in their ingredients list. They also neglect to add that recipes like this, with a great sauce, should really be served with mashed potatoes.

Not So Light Version

1 TBS olive oil
2 TBS minced onion
1 garlic clove, minced
1 C inexpensive balsamic vinegar
1 1/2 tsp sugar
1 tsp fresh rosemary, chopped
1 tsp Dijon mustard
1 pork tenderloin (cut into 12 slices)
salt, freshly ground pepper

1. Saute the onion and garlic in the olive oil until they soften a bit.
2. Add the vinegar, sugar, rosemary and mustard. Cook down until reduced by half.
3. Film a saute pan with olive oil. Salt and pepper the pork slices. Cook the pork until just about done. This will happen pretty quickly.
4. Add the reduced balsamic mixture to the pork. Cook until heated through, turning the slices so that they are coated in the sauce.
5. Serve with mashed potatoes.

This is really good!