I’m not always a fan of pork dishes, but this one is a winner! I’ve made it numerous times in the past couple weeks and have received raving reviews from all my friends. The cooking method of this dish garners a super tender, perfectly cooked, juicy pork loin. This is the perfect dish to whip up over the long weekend, or to impress your Valentine’s day date.
The tangy, savory pork goes so well with my creamy garlic potato purée that I had to share the two recipes together. This dish truly works so harmoniously, it’ll please even the pickiest of eaters. Serve this dish with your favorite sautéed greens to make it a well rounded meal! Give it a try and let me know what you think.
Balsamic Pork Loin with Garlic Potato Purée
Tender pork loin cooked in a sweet, tangy balsamic sauce with a creamy garlic potato purée
Servings: 2
Ingredients
Balsamic Pork Loin
- 1 lb Thick cut pork loin
- 1 tbsp Olive oil
- Salt and pepper
- 1/2 cup Balsamic vinegar
- 1/2 cup Water
- 2 tbsp Raspberry preserves
Garlic Potato Purée
- 2 Yukon gold potatoes
- 4 cloves Garlic
- 3/4 cup Heavy cream
- 1/4 cup Unsalted butter
- Salt and pepper
Instructions
Garlic Potato Purée
- Peel potatoes and cut into quarters. Add 2 inches of water to a pot and bring to a boil. Reduce to a simmer, add potatoes to steamer basket and add to pot. Cover and steam for 15-20 minutes until they can be easily pierced with a fork.
- Meanwhile, add cream to a small saucepan and bring to a boil. As soon as it boils, add 4 cloves crushed garlic, turn off heat and cover to steep.
- Once potatoes are tender, remove from heat. Use a potato ricer to mash potatoes into a large bowl.
- Remove garlic pieces from cream and return cream to medium low heat. Add butter and stir to incorporate into cream. Once butter is melted, add to bowl with potatoes and stir to combine. Season with salt and pepper to taste. Set aside.
Balsamic Pork Loin
- In a small bowl, mix together the balsamic vinegar, water, and raspberry preserves.
- Season pork loin liberally with salt and pepper.
- Heat olive oil in a cast iron pan over medium high heat. Once shimmering hot, add pork loin to pan. Cook for 3 minutes on one side, then flip and cook for 3 additional minutes.
- Reduce heat to medium and add balsamic sauce mix to the pan. Cook pork in balsamic mixture, flipping occasionally, until internal temperature is 145 (time will vary depending on thickness, it took me 10 additional minutes for 2 inch thick)
- Once pork is done cooking, remove them from the pan. Increase heat to medium high and stir sauce in pan for about 2-3 minutes until slightly reduced (sauce will thicken as it cools) then remove from heat
- Serve pork loin on bed of potato purée, your favorite sautéed leafy green (I used swiss chard). Top with reduced balsamic sauce. Enjoy!
