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Pork Tenderloin with Balsamic Onions and Apple Cider Reduction

You can cook your pork tenderloin, but a trip to Fresh Market on 4th street will reveal a pre-cooked version in the deli section that is waiting for you!

I know I will get comments like, "Balsamic?" "Reduction?" Or, "Who do you think you are, keeping me be in the kitchen for hours on end?"

Pour yourself a beverage and read on.

This is not as difficult as you may think! In fact, if you want, you can pull the whole meal together in about an hour or less.

Let me show you how! Here's what you need:

  • Pork tenderloin (cook your own or Fresh Market has 'em)
  • Balsamic glaze (Fresh Market or Publix)
  • Onions (sliced medium)
  • Apple cider 2-3 cups (Fresh Market or Publix)

You can cook your pork tenderloin, but a trip to Fresh Market on 4th street will reveal a pre-cooked version in the deli section that is waiting for you! You can also find the balsamic glaze there as well. You can get the apple cider there as well, or at Publix. Fresh pressed has more body, but clear will work, too. Put that in a sauce pan and heat on low until liquid is reduced by half.

Meanwhile, saute your onions with just a bit of butter or olive oil, until carmelized. After the carmelization, add the balsamic glaze to taste (I'd  recommend NOT drowning the onions, you want the taste of balsamic, not an overwhelming blast).

Set aside. If you've purchased the precooked tenderloin, re-heat (notice I said "Re-heat.'' Most microwaves now have a reheat. You do not want to press the 1 minute or any minute button, because it will now cook the tenderloin further.

Plate the tenderloin and put a portion of the onions on top and then generously drizzle the apple cider reduction. This dish is great with grilled veggies,and sometimes I mix the balsamic onions with the grilled veggies.

Nice flavor!

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