Verbena Boureaux Cherry Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
CHERRY BALSAMIC PORK TENDERLOIN
1 ½ cups fresh, or frozen and thawed cherries, halved and pitted
¼ cup Verbena Bordeaux Cherry balsamic vinegar
¼ cup Verbena Italian Carolea extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons fresh thyme, plus a few sprigs for garnish
1 teaspoon kosher salt
½ teaspoon black pepper
2 garlic cloves, peeled
2 pork tenderloins, about 1 pound each
Directions:
Combine the first 9 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.
Makes about 1 ¾ cups. Reserve ¾ cup of marinade to pass separately when serving.
Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag.
Pour remaining marinade over the tenderloins. Seal bag and make sure all the meat is coated.
Marinate at least 30 minutes at room temperature or chill up to 24 hours. Remove pork from the refrigerator 30-45 minutes before grilling or roasting.
Prepare grill* on medium-high heat.
Remove the tenderloins from the bag and place in the center of the grill. Discard bag with marinade.
Cover and cook for 12-15 minutes, turning every 4-5 minutes, until the tenderloin reaches an internal temperature of 140-145 degrees F using an instant-read thermometer.
Let pork rest 10 minutes before slicing. Serve with reserved marinade. Enjoy
 
 
 
 
ROASTED BALSMIC CHERRIES WITH VANILLA ICECREAM
1 pound bing cherries, washed and pitted
1/4 cup Verbena Bordeaux Cherry balsamic vinegar
3 tablespoons brown sugar, divided
1 teaspoon almond extract
Pinch of salt and pepper (optional)
Your favorite vanilla ice cream
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Line the baking sheet with foil, then spray the foil with non-stick cooking spray.
Place pitted cherries in a medium bowl.
In a small bowl, combine balsamic vinegar, 2 tablespoons brown sugar, almond extract and salt and pepper. Pour mixture over cherries and toss gently to coat.
Pour the cherries and balsamic mixture onto the prepared pan in an even layer.
Roast for 20-25 minutes or until cherries have softened and begun to release their juices. Return cherries, along with any juices, to a medium bowl.
Cool slightly then taste for sweetness. If desired, add an additional tablespoon of brown sugar and mix well. Serve warm over your favorite vanilla ice cream.