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White Balsamic Vinegar Glazed Pork Tenderloin

Pork tenderloin (1 to 2 lbs) or any type of pork roast

2 cups of white balsamic vinegar reduced by ½ in a separate sauce pan

Brown all sides of tenderloin in frying pan brush with white balsamic reduction and place in a 425 degree oven brush with white balsamic reduction every few minutes until internal temperature reaches 145 degrees for at least fifteen seconds. Remove from oven and let meat rest to redistribute juices. Slice in to medallions and spoon white balsamic glaze of the top.

Roasted Garlic Mashed Potatoes

Rule of thumb – One potato per person if using russets

Prepared garlic head for roasted by slicing off top, sprinkle with olive oil and salt, wrap loosely in tin foil and roast for about 40 minutes or until caramelized and soft.

Meanwhile peel potatoes and boil until soft enough to mash. Pull c garlic from oven and let cool to touch and make a paste of cloves and some kosher salt, ad garlic, milk, and butter and mashed to smooth add slat and pepper to taste.

Roasted Brussels Sprouts with Parmesan Cheese

Wash and trim end of Brussels sprouts and cut an X in the bottom, put in bowl and toss with olive oil and salt and pepper. Place on cookie sheet and roast in a 425 degree oven until brown and crispy about 30 minutes. Then put into serving bowl and toss with shredded parmesan cheese.