Sale on pork loin… but the end that acts more like a tenderloin.

So, I couldn’t really slice this part of the loin into boneless chops. So, I butterflied it, pounded it and rolled it back up stuffed with caramelized onions and apples. A little 25 year old balsamic as the sauce makes it better than restaurant quality for me.

Try aged balsamic as a condiment for pork. Use it sparingly. If it’s good, it’s $30 a bottle, but oh so good!
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