This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
You guys. We only have seven weeks of school left. 35 actual days remaining. Not that I’m counting or anything. #yesiam Can I get an amen??!
I’ve officially reached the point where just signing off on the kids’ reading logs has become a chore. And their lunches have become a hot mess – I accidentally gave Haley a fork with her yogurt the other day and forgot to heat up the pasta. So that was gross. And came home untouched.
I vote for no more tests or art projects! Hm. No?
Well, how about more easy dinners? I’ve got another one of those, thanks again to Smithfield!
Their pork is 100% fresh, so you can feel good about serving it to your family. And because their Fresh Pork is pre-marinated, it saves time in the kitchen and perfect for cooking a simple, but extremely delicious meal.
They’ve got three distinct cuts of pork – tenderloin, loin filet, and sirloin – which can be grilled, roasted, or sautéed, to suit several cooking styles and dishes.
Slow marinated in delicious seasonings, including Peppercorn & Garlic, Teriyaki, Mesquite and Rosemary & Olive Oil, and Garlic & Herb. They’re all so tender and flavorful. I could eat any of these each day of the week and be happy!
This dinner was practically effortless. Unlike the kids’ math homework. Wish Smithfield would help me with that, too!
Garlic and Herb Pork Sirloin with Balsamic Glaze
- 1 tablespoon extra virgin olive oil
- 1 (23 ounce) Smithfield Garlic & Herb Pork Sirloin
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/8 teaspoon cracked red pepper flakes
- salt and pepper
- Preheat oven to 425°.
- Heat a large ovenproof skillet over medium-high. Add the olive oil; swirl to coat. Add pork to pan; sauté 3 minutes. Turn pork over; place pan in oven for 30 minutes or until a thermometer registers an internal temperature of 145°. Remove pork from pan; place on a cutting board. Let stand 5 minutes.
- While the pork rests, make the balsamic glaze: in a small pot over medium heat, combine the vinegar, honey, cracked red pepper, and salt and pepper to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 3 minutes.
- Cut the pork into thin slices. Divide onto plates, drizzle the glaze over the pork. Serve immediately.