It’s Good.  What Is It?

I “dress up” my meat so often that my husband hardly knows whether he is eating beef, pork or chicken. I have to do it, or else I’d get sick of meat. And of course, I would have nothing to tell you if I just made the same old thing, now would I? So this is a simple little sauce of balsamic vinegar and tarragon. Read the recipe…

Balsamic Pork Sirloin Steaks

4 cloves garlic, minced
1 T. olive oil
1/3 c. balsamic vinegar
1/2 tsp. pepper
1/2 tsp. tarragon leaves
2 lbs. pork sirloin steaks
3 T. oil

In a small saucepan, saute garlic in olive oil over high heat for about 1 minute. Turn off heat and stir in balsamic vinegar, pepper, and tarragon. Set aside.

Season both sides of pork lightly with seasoned salt, and cook in large skillet with 3 T. oil over medium- high heat for 10 minutes (or until desired doneness, but don’t overcook or meat will be tough). Add sauce from saucepan, use a bowl scraper to get all the spices transferred too. Turn and coat all the pork and cook an additional 2 or 3 minutes. Sprinkle with parsley leaves to serve.