Apples sauteed in a little olive oil, balsamic vinegar and honey. Yum! I love it when a recipe only has a few ingredients, yet delivers on flavor! Searching for something interesting and delicious to put over the pork tenderloin I had just roasted, I found this clipped recipe in one of my stacks. Apples and pork – always a great combination! Having all the ingredients on hand, I immediately started peeling and chopping. In under ten minutes, I had a delicious, sweet and tart topping for my roast pork. And don’t even think about leaving out the basil – it adds another dimension of flavor to the topping! This recipe would dress up any meal. Enjoy!
Balsamic Apple Topping
2 teaspoons olive oil
2 pippin or Granny Smith apples, peeled, cored, and chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons thinly sliced fresh basil
4 servings of meat of your choice: grilled or baked salmon or any roasted poultry or pork.
1. In a small nonstick skillet heat olive oil over medium heat.
2. When oil is hot, add apples and cook over medium-low heat for about 5 minutes or until softened.
3. Stir in vinegar and honey and cook for a minute or two longer.
4. Spoon topping over meat and sprinkle with sliced basil.