Comments on: Balsamic Fig Pork Tenderloin from Edible Gardens

By: Robyn

Robyn — Thu, 10 Sep 2009 15:42:42 +0000

Thanks Chantel, that is a really easy recipe. I’ll try it and let you know how it turns out =)

By: Chantel

Chantel — Wed, 09 Sep 2009 18:16:56 +0000

It’s a really easy recipe. Just fill a dish you can marinade your pork chops in with about 1 cm of balsamic vinegar and a splash of olive oil. Martha says you’re supposed to pound your chops with a meat hammer to tenderize them, but I’m not that fancy. I just use a fork to flatten them a bit and poke a few holes in them (so they absorb more vinegar). Put the chops in the marinade, turning them over every 15 minutes or so so that both sides get good and coated in the marinade. The longer they sit there, the better they are (I try for at least 2 hours). Then just grill them to your liking and sprinkle a little fresh ground pepper over them before serving. Martha also suggests serving them with a few cherry tomatoes cut in half for colour, but I usually can’t be bothered. You’ll end up with nice, juicy pork chops.

By: Robyn

Robyn — Wed, 09 Sep 2009 14:43:03 +0000

@Chantel I would like to get that Martha recipe from you some time. Sounds interesting and tasty.

By: Chantel

Chantel — Tue, 08 Sep 2009 22:44:34 +0000

Don’t let this adventure deter you from cooking pork with balsamic vinegar. I have an excellent recipe (courtesy of Marth Stewart) for pork chops marinaded in balsamic vinegar. Once you grill the chops, you can’t taste the vinegar at all, but they’re lovely and moist.

By: Robyn

Robyn — Tue, 08 Sep 2009 21:35:26 +0000

Mmmmmmm, brie cheese and baguette – excellent idea, maybe I’ll bring that to Girl’s Night this week.

By: sparklytosingle

sparklytosingle — Tue, 08 Sep 2009 18:00:39 +0000

Might be good with baguette bread and brie cheese! I certainly like a lot of fruit chutneys served that way, fig would probably be good too. And I bet the brie would mellow out the balsamic a bit.