Oven-Baked Pork with Balsamic Shallot Sauce

So, it occured to me the other day that out of my 16 entries so far on the blog, I hadn’t featured a single pork or beef recipe. There’s a reason for it, of course… I just don’t cook pork or beef all that much. So if you’re a charter member of the National Cattlemen’s Beef Association… you’ve come to the wrong blog.

I probably make pork once a month or so, but I might make it more after discovering this recipe. I based it off of a Kitchn recipe, where it was made with chicken. Pork cutlets were on sale at the grocery store, however, so I made it with “the other white meat.”

This is quite a simple and versatile recipe. Obviously you can make it with pork or chicken. You could also substitute onions for shallots, if you can’t find shallots in your grocery store. In addition, you could substitute any kind of fruity jam or preserves in this recipe – I happened to have a jar of Stonewall Kitchen‘s Strawberry and Brandied Apricot Jam on hand, so I used that instead of straight apricot jam – and it was freaking delicious, just in case the photos aren’t sending you into a drool spiral already.

Oven-Baked Pork with Balsamic Shallot Sauce

Adapted from The Kitchn

• 2 pounds pork (your choice of cut)
• 1 tablespoon olive oil
• 5 medium shallots, peeled and sliced thin
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 heaping tablespoons apricot jam or preserves
• salt and pepper

Preheat oven to 350 degrees. While oven is preheating, prepare the shallots.

Once the oven has reached 350 degrees, generously season the cuts of pork with salt and pepper on all sides. Cook at 350 degrees for approximately 15 to 20 minutes, or until cooked through.

While pork is in oven, prepare sauce: Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.

Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Playing in the Kitchenette: Bon Iver / Flume 

…in honor of Mr. Justin Vernon visiting Denver in a little under a month! I’m quite excited for his show, as his album is absolutely delightful in the most calming way.