Tag: balsamic

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Pork Scallopine

Serves 4Ingredients:
4 thick cut (8 oz.) center cut, boneless Pork Chops
8 Cloves of Garlic, smashed with side of knife (substitute for Oli + Ve’s Garlic Olive Oil
1 Tablespoon Rosemary, fresh, roughly chopped
2 Tablespoons Sage, fresh, roughly chopped
1 Cup Oli + Ve’s Traditional Balsamic Vinegar
¼ Cup Oli + Ve’s Extra Virgin Olive Oil or the Oli + Ve Garlic Olive Oil
Kosher or Sea Salt
Fresh Ground White pepper


Preparation:
1.       In a glass bowl, combine vinegar, rosemary, sage, garlic. While whisking, slowly add olive oil. Set aside.
2.       Place pork chops (one at a time) in a 1 gallon zip-lock bag, and lightly pound with meat mallet until approximately ¼” thick.
3.       Add meat to glass bowl with marinade and allow to marinate for 2-3 hours.
4.       Preheat grill.
5.       Lightly drain pork, and place on HOT grill for no more than 90 seconds on a side. Be careful for flare-ups.
6.       Serve with spaghetti tossed with olive oil and parmesan.

Courtesy of Stone’s Throw Winery – check them out at www.stonesthrowwinery.com!

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Pork Chops with Apple Reduction

Pork and apples are a classic flavor pairing. Here, our Red Apple Balsamic kicks that sweet taste of apples up a notch to intensify the pork chop’s meaty goodness.
Ingredients:
·         4 tablespoons all-purpose flour, divided
·         4 4-oz. boneless center-cut loin pork chops
·         Cooking spray
·         1/3 cup minced shallots (about 2)
·         2 teaspoons minced garlic
·         1 8-oz. package pre-sliced mushrooms
·         2 teaspoons fresh thyme, chopped
·         1/4 cup Oli+Ve Red Apple Balsamic Vinegar
·         1/4 teaspoon salt
·         1/4 teaspoon black pepper Directions:Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce.)
Heat a large, nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan. Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well.
Stir in Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

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Marinated pork tenderloin with Sesame oil and Honey Ginger Balsamic

Ingredients:

  • Pork Tenderloin
  • 1/4 cup Sesame Oil
  • 1/4 cup Honey Ginger Balsamic
  • Fresh garlic cloves, minced (to taste…2-4)

Instructions:

  • Whisk together the sesame oil, honey ginger and minced garlic in a bowl
  • Place pork tenderloin in a large sealable bag and pour marinade in bag
  • Marinate in refrigerator at least an hour or overnight
  • Transfer pork to a baking dish and cook in a 350 degree preheated oven until pork is no longer pink in the center (approx. 30-45 minutes, maybe longer depending on thickness of the tenderloin)

Serve with the following:

  • Fresh asparagus tossed in our Tuscan Herb Infused Olive Oil and sprinkled with garlic salt (place on a cookie sheet and roast in the same 350 degree oven for about 30 minutes (less time if they are on the thin side)
  • And a sliced fresh tomatoe

Submitted by Caitlin Davidson

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Marinated Flank Steak

Ingredients:

  • Flank steak (1 to 1 1/2 lb)
  • 2 oz. Sesame Oil
  • 1 oz. Honey Ginger Balsamic
  • 1/2 t. garlic powder
  • 1 T. onion, minced
  • 1/8 cup soy sauce
  • 1 T honey

Preparation:

  • Pierce meat with fork (front and back) or score the surface with 1/4″ deep knife cuts, 1″ apart
  • Place meat in Ziploc bag
  • Combine remaining ingredients in a jar with lid and shake to mix
  • Pour liquid in bag with meat, seal and marinate at least 2 hours or overnight
  • Cook quickly on high heat on a grill (4-6 min on each side) or a hot cast iron skillet or a preheated 400 degree oven
  • Remove from heat, cover and let rest for 10 minutes
  • Slice thinly across the grain
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Honey-Ginger Balsamic Glazed B-B-Q Ribs

INGREDIENTS

  • 4 racks (8 pounds) baby back ribs
  • 12 garlic cloves, mashed or minced
  • 3 T Oli+Ve Honey-Ginger White Balsamic
  • 3 T dark brown sugar
  • 1 T Oli+Ve Toasted Sesame Oil
  • 1 T sea salt

FOR THE GLAZE

  • 3/4 cup Oli+Ve Honey-Ginger white Balsamic
  • 3 T honey
  • 2 T soy sauce
  • 1 t Chipotle Oil

DIRECTIONS

  • For the Marinade:  Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or laerge zip lock bag for a minimum of 12 hours or overnight, turning a few times.
  • For the Glaze:  Combine the Honey-Ginger White Balsamic, honey and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
  • For the Ribs:  Prepare the grill and preheat the oven to 275.  Over medium heat, grill the ribs for approx. 5 minutes per side.  Prepare baking pan(s) large enough to hold the ribs in a single layer.  Brush the glze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.