Pork Tenderloin with a Creamy Balsamic Sauce
This quick and easy one-pan-wonder is the perfect recipe to wow your guests. Our Gold Label Balsamic Vinegar adds the perfect balance of sweet-but-punchy to this deliciously creamy sauce.
This quick and easy one-pan-wonder is the perfect recipe to wow your guests. Our Gold Label Balsamic Vinegar adds the perfect balance of sweet-but-punchy to this deliciously creamy sauce.
Serve with herby rice or mashed potato to soak up the delicious sauce
1 tsp butter
1 pork tenderloin (approx. 500g) cut into 1cm thick slices
3 tbsp crème fraiche
2 tbsp Mazzetti Balsamic Vinegar of Modena
Salt & pepper to taste
1 tsp butter
1 pork tenderloin (approx. 1lb) cut into 1/4 inch thick slices
3 tbsp crème fraiche
2 tbsp Mazzetti Balsamic Vinegar of Modena
Salt & pepper to taste
Melt the butter in a pan and fry the tenderloin slices for approximately 3 minutes on each side. Season to taste and remove from the pan. Set aside.
Deglaze the pan with the Balsamic Vinegar, scraping all the delicious bits from the bottom of the pan. Add crème fraiche and stir. Bring to simmer and stir over low heat for 1 minute.
Add the tenderloin slices back into the pan, coating both sides with the delicious sauce. Serve immediately.
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