Balsamic Maple Sauce Recipes

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

Steps:

• In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup., For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing., Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings., For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings., For strawberries: In a large bowl, toss berries with dressing. Chill until serving.

Steps:

• Slice the pork tenderloin crosswise into 1/2" inch pieces.
• Place each medallion between two pieces of plastic wrap on a flat surface.
• Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
• In a skillet heat the olive oil and garlic over medium heat.
• Add the pork medallions and brown on each side for 3-4 minutes.
• Remove to a warmed platter and season with salt & pepper.
• In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
• Add the Dijon mustard, the fresh rosemary, and the chicken stock.
• Reduce over medium heat by one-quarter.
• Add the maple syrup and Balsamic vinegar.
• Reduce till slightly thickened.
• Add remaining butter and stir to thicken.
• Serve warm over medallions with couscous or rice pilaf.