Recipes — pork

 Ingredients: 1/2cup LG Medium to Robust Extra Virgin Olive Oil  1 cup LG Chocolate Dark Balsamic Vinegar 3 tablespoon fresh rosemary (finely chopped) 1 teaspoon chopped garlic (finely diced) Red, Yellow, and green peppers Zucchini 1 Pork tenderloin (1.5-2lbs) 1 teaspoon cracked black pepper Salt and pepper to taste  Directions:    Combine oil, vinegar, salt, pepper, garlic and rosemary in a self-sealing bag. Add pork tenderloin and marinate for 3 hours in the refrigerator. Remove Pork tenderloin from marinade and discard remaining marinade. Season tenderloin with salt and pepper. Cut tenderloin into 2 inches cubes. (If using wooden skewers, soak in water for 10...

    Ingredients:   2 lbs. Boneless Pork Shoulder Roast 3 Cloves garlic, smashed 1/3 cup Honey Ginger Balsamic 1/3 cup Vegetable broth ½ tsp. Red pepper flakes 1 tbsp. Local Honey   Sea Salt & Black Pepper      Directions: Season pork with Sea Salt & Black Pepper. Place in slow cooker. Mix the Honey Ginger Balsamic with the vegetable broth, red pepper flakes and garlic. Pour over the pork. Cook on low for 6-8 hours or on high for 4 hours. Shred pork with fork and serve with sauce.    

Ingredients: 5lb Boneless, skinless Pork Tenderloin 6 slices Prosciutto ½ cup LG Blackberry Ginger Dark Balsamic 1 cup Water 1 cup Packed brown sugar 30 Fresh basil leaves   Black pepper     Directions: Preheat the oven to 320°F. Spread out the loin, fat side down and sprinkle lightly with pepper. Lay the sliced prosciutto along the center of the meat and cover evenly with the basil leaves. Roll the loin firmly, securing first with skewers and then tying with kitchen string. Put the prepared loin on a rack in a baking pan and add the water to the pan. Roast...

Roast Pork 1 C Liquid Gold Blood Orange Fused Olive Oil 1 shallot minced fine 1-2 lbs. of either pork loin or pork tenderloin 1 sprig fresh thyme Salt and pepper Mix all ingredients together except the pork. Put pork in zip lock bag, add marinade, extract as much air as possible and let it hang out in the fridge for 4-6 hours or preferably overnight. After marinated cook pork to desired doneness (for this application I prefer somewhere in the medium to medium well range) Peach Compote 3-4 large ripe peaches, diced medium 1 shallot finely diced 1" piece...