Last night’s dinner was inspired by a bottle of raspberry flavoured balsamic vinegar that was gifted to me at Christmas time. (Thanks mom!) The combination of flavours in this dish is very pleasing. Sweet and sour is often paired with pork and for very good reason. I added some herbed Boursin cheese for additional flavour which I think works perfectly with this dish.
Grab your favourite lager and I trust you will enjoy this dish as much as I did!
What You Need:
Alberta pork loin
1 package Boursin cheese (I used garlic and fine herbs)
asparagus sprigs 6-8
Approx. 1/2 cup Raspberry Balsamic Vinegar
1/4 cup brown sugar
1/4-1/3 cup water
1 tbsp olive oil
your favourite spice
salt
To Prepare:
Here is a good illustration on how to stuff a pork loin:
http://domesticfits.com/2012/02/08/how-to-roll-cut-and-stuff-pork-loin/
NOTE: You could easily add some fresh greens, parsley or onion to the cheese mixture, however I just kept it very simple.
Preheat oven to 350 degrees. Follow the steps from the link above to stuff the loin. Add olive oil to med sized fry pan. Brown pork on both sides and transfer to the oven. Cook for approximately 30-35 mins or until desired internal cooking temp is reached.
Meanwhile, in a small sauce pan add raspberry balsamic vinegar, brown sugar and water. Gently bring to a boil stirring continuously until slightly thickened. DO NOT BURN. Pour a little of the balsamic reduction to the pork and finish roasting.
Wash asparagus spears and prepare by breaking off the dry ends. Lightly cook in steamer or sauté in small fry pan with a little olive oil and salt and pepper.
Serve pork tenderloin over asparagus and pour on the remaining glaze. Enjoy!
