Saturday, June 30, 2012

Balsamic Orange Pork Tenderloin & Toasted Pine Nuts

I don't think I've ever followed someone's recipe except when I was at work were I was forced to do so.  I've always used recipes as guidelines or inspiration to create my own spin on it.  The other day I taped an episode of The Chew.  Michael Simon had a segment on there where he made grilled pork kabobs and then drizzled a pine nut sauce with raisins, orange zest, garlic and parsley on them.  All week I had those pork kabobs on my mind so today I decided to make them...and of course, couldn't follow the recipe and had to make it my own.  Here is how I did it:

I sliced 1" pieces of a Pork Tenderloin and seasoned them with Himalayan Pink Sea Salt and fresh cracked Black Pepper.  Sauteed them in a skillet with olive oil, browning them on each side. Then I drizzled this warm Balsamic Orange and Toasted Pine Nut Sauce over them. Really good, really light and full of flavor!

Balsamic Orange & Toasted Pine Nut Sauce

3 Tablespoons Pine Nuts
1/4 Cup Extra Virgin Olive Oil
1 Orange, Zested & Juiced
3 Tablespoons Balsamic Vinegar
3 Garlic Cloves, Sliced
1/4 Cup Fresh Cilantro and/or Parsley,Chopped

In a small skillet over medium high heat, add Extra Virgin Olive Oil and Pine Nuts and fry.  When the nuts become golden brown, remove from heat and add garlic.  Allow the oil to cool, add Orange Juice, Orange Zest, Balsamic Vinegar, Cilantro and/or Parsley.  

Transfer cooked pork to plate, drizzle with Balsamic Orange Pine Nut Sauce.  Season with Himalayan Pink Sea Salt and cracked fresh Black Pepper.

Cooking healthy sure isn't boring...

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