I got this awesome new cookbook called Cook’s. If you are a foodie like me I highly recommend it!! I will say while it doesnt have all the pretty pictures, it does have amazing recipes and all these neat tips and tricks. Seriously I sat and read it like a novel for over 2 hours the other day….my husband judged me a little. But while I was enthralled in my reading I came across a recipe for pork tenderloin with a shallot balsamic sauce with rosemary and mustard, and what do you know, I already had everything we needed to make this fabulous dish!
I got a little over ambitious and decided to fix Parmesan risotto and sauteed asparagus, so the kitchen was a little hectic for an hour (the husband escaped to clean the car haha). But in the end all the hard work paid off and this dish was delicious!! The sauce was so easy to make and the aroma it put off….oh my! I did not use rosemary b/c well I personally think it smells and tastes like a Christmas tree, but I could not tell a lack in flavor in the least bit. Definitely a recipe we will do again 🙂
Shallot Balsamic Sauce
Adapted from Cooks:
- 4 tablespoons butter, cut into 4 pieces
- 2 shallots, sliced thin
- 2 tablespoons water
- 1 teaspoon packed light brown sugar
- 3/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- Add 1 tablespoon of butter to a hot skillet, once melted add the shallots, water, and sugar. Cover over medium-low heat, stirring frequently, until the shallots are browned and caramelized.
- Add vinegar and simmer until mixture is slightly thickened. You want it to reduce to about 1/3 of a cup.
- Take the skillet off the heat and whisk in mustard and 3 tablespoons of butter, 1 piece at a time. Season with salt and pepper to taste.