Balsamic vinegar-red pepper marinated pork tenderloin
Pork second courses
My father and I cooked this for the first time together a few years ago. I fell in love with the combination of heat from the crushed red pepper and tangy vinegar. When these two flavors combine you get a pork with this glorious taste! I usually serve with sauteed leeks with pine nuts and roasted herb fingerling potatoes. If you have any pork remaining, it makes a great hot sandwich with some added pepper jack cheese.
Share:
0
24
0
Comments