#balsamicdijon

Your taste buds will love this Roast Pork Loin that has been marinated in a tasty mix of balsamic, Dijon, and thyme. It has just the right amount of savory and sour flavors.

Ingredients: - 2 lbs pork loin. - 2 tablespoons balsamic vinegar. - 2 tablespoons Dijon mustard. - 2 tablespoons olive oil. - 2 cloves garlic, minced. - 1 tablespoon fresh thyme leaves. - Salt and black pepper, to taste.

Instructions: Preheat the oven to 375F 190C. Season the pork loin with salt and black pepper, ensuring it is evenly coated. In a bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, minced garlic, and fresh thyme leaves. Brush the balsamic-Dijon mixture over the pork loin, covering it thoroughly. Place the pork loin in a roasting pan and roast in the preheated oven for approximately 45-60 minutes or until the internal temperature reaches 145F 63C. Once cooked, let the pork loin rest for 10 minutes before slicing. Serve the Roast Pork Loin slices on a platter, drizzling any remaining balsamic-Dijon sauce over the top. Garnish with additional fresh thyme leaves and enjoy this flavorful and succulent dish!

Prep Time: 15 minutes

Cook Time: 45-60

For pork lovers, these Grilled Pork Chops are the new recipe to try! After being marinated in a tasty mix of balsamic, Dijon, and herbs, these chops are grilled to perfection and come out juicy and delicious.

Ingredients: 4 bone-in pork chops. 1/4 cup olive oil. 3 tablespoons balsamic vinegar. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Mix olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried rosemary, paprika, salt, and black pepper in a bowl. This will make the marinade. Put the pork chops in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them making sure they are well covered. For the best flavor, let it sit in the fridge for at least 30 minutes or up to 24 hours. Warm up the grill over medium-high heat. Take the pork chops out of the marinade and let the extra marinade drip off. The pork chops should be grilled for four to five minutes on each side, or until they are done the way you like them and have a nice char. Take them off the grill and give them a minute or two to rest before you serve them. Serve these perfectly grilled pork chops hot with fresh parsley on top.

Prep Time: 40 minutes

Cook Time: 10 minutes

A refreshing and nutritious salad featuring protein-packed quinoa, vibrant green beans, juicy cherry tomatoes, and crunchy almonds, all tossed in a zesty balsamic-Dijon dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 pound green beans, trimmed and cut into bite-sized pieces. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup toasted almonds, chopped. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. Take it off the heat and let it cool down. Get a pot of water boiling while the quinoa is cooking. Put in the green beans and cook for two to three minutes, until they are bright green and just-right. To stop the cooking, drain and rinse with cold water. Put cooked quinoa, green beans that have been blanched, cherry tomatoes, red onion, parsley, and toasted almonds in a large bowl. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the salad and toss it all together. Serve right away or put in the fridge until you're ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

This refreshing apple and gem lettuce salad is the perfect combination of sweet, savory, and crunchy. The candied pecans add a delightful sweetness, while the feta cheese provides a creamy contrast. Sourdough croutons add a satisfying crunch to every bite. The balsamic Dijon dressing ties everything together beautifully.

Ingredients: 2 cups gem lettuce, washed and torn into bite-sized pieces. 1 apple, thinly sliced. 1/2 cup candied pecans. 1/2 cup crumbled feta cheese. 1 cup sourdough croutons. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the gem lettuce and apple slices. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the lettuce and apple mixture and toss to coat evenly. Add the candied pecans, crumbled feta cheese, and sourdough croutons to the salad. Gently toss the salad to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes