Vinegar Reduction Sauce Recipe
Nick says: “This is best with pork tenderloin or boneless pork chops. Yay, meat!”
- Pork Tenderloin or Boneless Pork Chops (1" thick)
- 2 Cloves Garlic (chopped)
- 1/4 Cup Cider Vinegar
- 1 1/2 Cups Apple Cider
- 1/2 Tsp. Quality Mustard
- 1/4 Cup Maple Syrup
- Cut the meat into 1 inch slices. In a heavy skillet or Dutch Oven, cook the meat in a mixture of butter and olive oil until you deem that it's done. I like my pork pink in the middle.
- Remove the meat from the juices left in the pan. Add chopped garlic; stir it into the drippings on low heat.
- Add cider vinegar, apple cider, and mustard (make sure it's good quality mustard)
- Reduce this down to 1/3 of original volume, which takes about 15-20 minutes. Let cool.
- Now add maple syrup and bring it all to a simmer until the consistency is that of a glaze.
- Add salt and pepper to taste.
- Pour the glaze over the meat and have at it!