Originally Posted by SnorkelingGirl
OK, I am seriously fascinated by your balsamic reduction. Did you put that strawberry puree in with it? Any chance you would be willing to share your recipe?
That whole meal looks perfectly prepared. What IT did you take your loin to before wrapping it? It looks nice and juicy!
It all looks great, thanks for sharing!
That's actually cranberry sauce & I just kinda made it up but it turned out good so I'll gladly share the process & rough measurements with you
I started with a heaping Tbsp of butter & some rosemary I ground the day before. I scooped it out with a tsp but it was heaped up so it would have been closer to a 1/2 Tbsp or slightly more?
I chopped up a medium yellow onion & added that - not sure what the volume was - sorry
Once the onion was in I sautéed till it was nice & soft.
After that I added roughly 1/2 cup each of chicken broth (weird I know but it works) & cranberry sauce with berries.
I also added a splash of balsamic vinegar that I'm roughly guessing was 1 Tbsp-ish & stirred till the cranberry sauce melted.
Once it melted I switched to a whisk & started boiling. After it reduced a little I added a squeeze of honey - not much probably 1/2 Tbsp & whisked it in well.
I left it reduce till it would coat a spoon thickly & took it off the heat.
The last thing I did was grind some fresh salt & pepper on top & whisked it in to complete it
I know that's not much of a recipe to go by but this was an experiment & I didn't measure everything I did - hopefully I was able to give you enough to go off of if you decide to try it.
For the pork loin I wanted to pull it at an IT of 143 & I was keeping a close eye on it but at the end it jumped from 142 to 144 so it was 144 when I pulled it to wrap. It was very juicy & flavorful!
Thanks for the compliments! If you have any more questions just let me know...