Balsamic Port Drizzle Food

BALSAMIC ROAST PORK TENDERLOINS

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

BALSAMIC GLAZE

Steps:

• Mix the vinegar and sugar in a small pan over a low heat and simmer for 4-6 mins until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar. Will keep for up to 2 weeks. Drizzle over a caprese or green salad.

BALSAMIC DRIZZLE

Steps:

• Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.

BALSAMIC-PORT DRIZZLE

Steps:

• Combine port, vinegar, honey, thyme and shallot in a small saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer, uncover, for 5 minutes.
• Remove from the heat and whisk in mustard; oil, salt and pepper.
• Serve warm or at room temperature.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

ONIONS WITH CURRANT, PORT AND BALSAMIC GLAZE

Steps:

• Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.

BALSAMIC PORK WITH OLIVES

Steps:

• Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
• Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.

PORT WINE BALSAMIC FILET MIGNON

Steps:

• Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
• Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
• Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
• Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
• Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
• For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.