Serious Eats: Recipes

Cooking from the Glossies: Balsamic Pork with Shallots

I needed a quick and easy meal to make for my cousin last night and this Balsamic Pork with Shallots from the March issue of Cooking Light definitely fit the bill. Easily a 30 minute meal, the recipe is straightforward and simple. Sauté the pork, caramelize the shallots, add some vinegar and water, and it's basically done.

The recipe originally called for one pound of pork tenderloin, but we were shopping at Costco where they only had gargantuan five-pound tenderloins. (The meat section at Costco is a bit scary). Thus, I settled for the more manageable pork chops. The shallot mixture would also go well with chicken, beef, or turkey, so feel free to switch it up if you don't eat pork. To make the dish a bit more luxurious, add a tablespoon or so of heavy cream at the end. It'll smooth out the tartness of the balsamic vinegar.

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