Our golden pineapple balsamic is sweet and tart with the heady aroma of fresh ripe pineapple, and is progressively aged in wood barrels. This amazing zesty balsamic is the perfect complement to fruit salads and fresh berries. It adds substantial flavor without discoloring salads. Try pairing with our GF soy sauce, honey ginger and our Garlic Olive oil for an amazing marinade. Also mixes nicely with Basil, Garlic, Harissa Tuscan Herb, Blood Orange, Mandarin, Baklouti Green Chili & Roasted Sesame oils.
PORK TENDERLOIN AND PINEAPPLE RELISH
Pork tenderloin ( 4 center cut loins), 1 cup plus 3 tablespoons Loide' Pineapple Balsamic Vinegar, 1/4 cup plus 3 tablespoons any Loide' Extra Virgin Olive Oil, 1 8 oz bag of frozen corn-thawed, 1 red pepper diced, 1/4 cup thinly sliced red onion, 1 cup of pineapple chunks, sea salt and pepper to taste.
Heat 1/4 cup Loide' EVOO in a pan over medium heat. Season pork centers with salt and pepper and add to pan. Cook 6-8 minutes on both sides until pork is cooked through. Remove from heat and transfer to a warm plate. Add 1 cup Loide' Pineapple Balsamic and bring to a boil then reduce heat to ow and simmer for about 15 minutes or until thee is about 1/2 cup balsamic remaining, stirring often to prevent it from burning. Meanwhile, mix 3 tablespoons of Loide' EVOO and 3 tablespoons Loide' Pineapple balsamic, corn, red pepper, red onion and pineapple chunks. Once pineapple balsamic is reduced cover the pork with the reduction and sere with the pineapple relish.