Posted on

Balsamic Syrup – Round I

This week I want to share with you how to transform one main meal into other meals for the future. There are some people who do not like leftovers, and there are others who like to just warm up the leftovers as is. I am in both groups depending on the mood. However, I do like a culinary challenge. This week my challenge is to see how I can transform one evening meal into one and maybe two others meals for later in the week.

My thought is to start with a Smokey Southwestern Pork Tenderloin (This recipe is on my website) as my protein. I think a large sheet pan of veggies will go well with the tenderloin and give me many options for future meals.

I added a balsamic syrup drizzle to complement the Smokey Southwestern Pork Tenderloin. The balsamic syrup is very easy to make and it adds so much flavor. I have drizzled it on flatbreads, and I have another use for it in Round 2.

Balsamic Syrup

  • 1 c balsamic ¬†vinegar

Reduce balsamic vinegar over medium heat until it is about half in volume. Reduce it down until it becomes a syrup consistency.

I put mine into a squeeze bottle and keep it handy for many of my dishes. the vinegar reduces down to a sweet and tangy condiment.

2 thoughts on “Balsamic Syrup – Round I

  1. […] with the chicken and you have almost the perfect bite. Swipe all these tasty things into some balsamic syrup and that is the perfect […]

Leave a Reply