Elevate every bite—our 25 Star Dark Balsamic brings deep, velvety richness to pork dishes, creating bold, caramelized perfection in every savory bite

Balsamic Glazed Pork Tenderloin

A succulent pork tenderloin marinated in 25 Star Dark Balsamic, garlic, and fresh herbs, then roasted to perfection with a rich balsamic glaze.

Ingredients:

• 2 lbs pork tenderloin
• ½ cup 25 Star Dark Balsamic
• ¼ cup honey
• 3 tbsp Dijon mustard
• 3 cloves garlic, minced
• 2 tbsp Persian Lime Olive Oil (or your choice)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, Persian Lime Olive Oil, rosemary, thyme, salt, and pepper. Place the pork in a resealable bag, pour in the marinade, and refrigerate for at least 2 hours (or overnight for deeper flavor).
2. Preheat Oven: Set oven to 400°F (200°C).
3. Sear the Pork: Heat a skillet over medium-high heat. Remove pork from the marinade and sear on all sides until golden brown (about 2 minutes per side).
4. Roast: Transfer the pork to a baking dish, pour the remaining marinade over it, and roast for 15-20 minutes or until the internal temperature reaches 145°F.
5. Glaze: Remove pork from the oven, tent with foil, and let rest for 5 minutes. Slice and drizzle with pan juices before serving.

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Dark Balsamic & Fig Pork Chops

Tender, juicy pork chops are pan-seared and coated in a luxurious 25 Star Dark Balsamic and fig sauce.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• ½ cup 25 Star Dark Balsamic
• ⅓ cup fig jam
• 2 tbsp Garlic Mushroom Olive Oil
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ cup chicken broth

Instructions:

1. Season & Sear: Pat the pork chops dry and season with salt and pepper. Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat. Sear chops for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
2. Make the Sauce: Lower the heat, add minced garlic, and cook for 1 minute. Stir in the 25 Star Dark Balsamic, fig jam, Dijon mustard, thyme, and chicken broth. Simmer for 3-5 minutes until slightly thickened.
3. Finish Cooking: Return pork chops to the pan, spoon the sauce over them, and cook for another 3-5 minutes until the internal temperature reaches 145°F.
4. Serve: Let pork rest for a couple of minutes, then drizzle with extra sauce before serving.

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Slow Cooker Balsamic Pulled Pork

This slow-cooked pork shoulder is fall-apart tender and infused with the deep, rich sweetness of 25 Star Dark Balsamic.

Ingredients:

• 4 lbs pork shoulder (or pork butt)
• ½ cup 25 Star Dark Balsamic
• ⅓ cup brown sugar
• ¼ cup soy sauce
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 cup chicken broth

Instructions:

1. Prepare the Pork: Rub pork shoulder with smoked paprika, salt, and black pepper.
2. Sear (Optional but Recommended): Heat Garlic & Roasted Chili Olive Oil in a skillet over medium-high heat and brown the pork on all sides (about 2 minutes per side).
3. Slow Cook: In a slow cooker, combine 25 Star Dark Balsamic, brown sugar, soy sauce, Dijon mustard, garlic, onion, and chicken broth. Add the pork, cover, and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
4. Shred & Serve: Remove pork and shred with two forks. Toss it back in the balsamic juices before serving. Serve over rice, in sandwiches, or with roasted vegetables.

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Balsamic & Herb Roasted Pork Loin

A perfectly roasted pork loin infused with 25 Star Dark Balsamic and fresh herbs, creating a caramelized crust.

Ingredients:

• 3 lb pork loin
• ½ cup 25 Star Dark Balsamic
• ¼ cup honey
• 2 tbsp Herb de Provence Olive Oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set oven to 375°F (190°C).
2. Marinate: In a small bowl, whisk together 25 Star Dark Balsamic, honey, Herb de Provence Olive Oil, garlic, rosemary, thyme, salt, and pepper. Rub mixture all over the pork loin.
3. Roast: Place pork in a roasting pan and cook for about 50-60 minutes, basting occasionally with pan juices, until the internal temperature reaches 145°F.
4. Rest & Slice: Remove from the oven and let rest for 10 minutes before slicing. Drizzle with extra balsamic glaze before serving.

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Balsamic & Apple Cider Braised Pork Ribs

Slow-cooked ribs in a tangy and sweet 25 Star Dark Balsamic and apple cider reduction that melts in your mouth.

Ingredients:

• 3 lbs baby back pork ribs
• ½ cup 25 Star Dark Balsamic
• ½ cup apple cider vinegar
• ¼ cup honey
• 3 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 cup apple cider
• 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

Instructions:

1. Prep the Ribs: Remove the membrane from the back of the ribs. Season with smoked paprika, salt, and black pepper.
2. Sear: Heat Garlic & Roasted Chili Olive Oil in a large skillet over medium-high heat and sear ribs for 2 minutes per side.
3. Slow Cook: In a slow cooker or Dutch oven, combine 25 Star Dark Balsamic, apple cider vinegar, honey, Dijon mustard, garlic, onion, and apple cider. Place ribs in the mixture and cook on LOW for 6-8 hours (or in a 300°F oven for 3 hours).
4. Glaze & Serve: Remove ribs, and if desired, thicken the sauce by whisking in cornstarch mixed with water. Brush ribs with the glaze and broil for 5 minutes for caramelization before serving.

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Dark Balsamic & Orange Glazed Pork Belly

A rich and flavorful pork belly dish with a perfect balance of acidity and sweetness from 25 Star Dark Balsamic and fresh orange juice.

Ingredients:

• 2 lbs pork belly, skin scored
• ½ cup 25 Star Dark Balsamic
• ¼ cup fresh orange juice
• 2 tbsp honey
• 2 tbsp Herb de Provence Olive Oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp soy sauce

Instructions:

1. Marinate: In a bowl, whisk together 25 Star Dark Balsamic, orange juice, honey, Herb de Provence Olive Oil, garlic, salt, black pepper, and soy sauce. Pour over the pork belly and marinate for at least 2 hours or overnight.
2. Roast: Preheat oven to 350°F (175°C). Place pork belly on a rack over a baking dish, reserving marinade. Roast for 1.5-2 hours, basting every 30 minutes.
3. Caramelize: Increase oven temperature to 425°F and roast for another 10 minutes, or until the skin is crispy.
4. Glaze & Serve: Simmer the reserved marinade in a saucepan for 5 minutes until thick. Drizzle over sliced pork belly before serving.

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Balsamic & Bourbon Pork Chops

A perfect blend of smoky bourbon, rich 25 Star Dark Balsamic, and a touch of maple syrup, creating a restaurant-quality pork chop dish.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• ¼ cup bourbon
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork Chops: In a bowl, whisk together 25 Star Dark Balsamic, bourbon, maple syrup, Dijon mustard, and smoked paprika. Marinate pork chops for at least 1 hour.
2. Sear: Heat Garlic & Roasted Chili Olive Oil in a skillet over medium-high heat. Sear pork chops for 4-5 minutes per side.
3. Glaze: Pour in the remaining marinade and simmer for 5 minutes until slightly thickened.
4. Serve: Let the chops rest for a few minutes before drizzling with the balsamic bourbon glaze.

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Stuffed Pork Loin with Balsamic Reduction

A show-stopping pork loin stuffed with spinach, sun-dried tomatoes, and feta, finished with a 25 Star Dark Balsamic glaze.

Ingredients:

• 3 lb pork loin, butterflied
• ½ cup 25 Star Dark Balsamic
• 1 cup fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• ½ cup feta cheese, crumbled
• 3 cloves garlic, minced
• 2 tbsp Persian Lime Olive Oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat Oven: Set oven to 375°F (190°C).
2. Prepare Filling: In a bowl, mix spinach, sun-dried tomatoes, feta, garlic, basil, salt, and pepper.
3. Stuff the Pork Loin: Lay the butterflied pork loin flat and spread the filling evenly. Roll tightly and secure with kitchen twine.
4. Sear: Heat Persian Lime Olive Oil in a skillet and sear the pork on all sides.
5. Roast: Place in a baking dish, brush with 25 Star Dark Balsamic, and roast for 50-60 minutes, basting occasionally.
6. Serve: Let rest before slicing and drizzle with additional balsamic reduction.

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Dark Balsamic & Garlic Braised Pork Shoulder

A rich and comforting slow-braised pork shoulder with deep balsamic, garlic, and herb flavors.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 4 cloves garlic, minced
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 cup beef or chicken broth
• 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

Instructions:

1. Sear: Season pork shoulder with salt, pepper, and smoked paprika. Heat Garlic & Roasted Chili Olive Oil in a Dutch oven and sear the pork on all sides.
2. Braise: Add garlic, 25 Star Dark Balsamic, Dijon mustard, and broth. Cover and cook in a 325°F oven for 3-4 hours, basting occasionally.
3. Thicken Sauce: Remove pork and whisk in a cornstarch slurry if a thicker sauce is desired. Simmer until thickened.
4. Serve: Shred the pork or slice and serve with balsamic pan sauce.

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Grilled Balsamic & Honey Pork Chops

These juicy grilled pork chops are marinated in a flavorful 25 Star Dark Balsamic and honey glaze, giving them a perfect balance of sweetness and acidity.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• ½ cup 25 Star Dark Balsamic
• ¼ cup honey
• 3 tbsp Dijon mustard
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme (or ½ tsp dried)

Instructions:

1. Marinate the Pork: In a bowl, whisk together 25 Star Dark Balsamic, honey, Dijon mustard, Garlic & Roasted Chili Olive Oil, garlic, salt, and thyme. Pour over the pork chops and let marinate for at least 2 hours (or overnight for deeper flavor).
2. Preheat Grill: Heat the grill to medium-high heat.
3. Grill the Pork Chops: Remove from marinade and grill for 4-5 minutes per side, basting occasionally with the remaining marinade, until internal temperature reaches 145°F.
4. Rest & Serve: Let rest for 5 minutes before serving with extra balsamic glaze.

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Smoked Balsamic Pulled Pork

This smoked pork shoulder is infused with a deep, caramelized balsamic flavor and melts in your mouth.

Ingredients:

• 4-5 lb pork shoulder (or Boston butt)
• ½ cup 25 Star Dark Balsamic
• ¼ cup brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp Herb de Provence Olive Oil
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp garlic powder
• 1 cup apple juice (for spritzing)

Instructions:

1. Prepare the Pork: Rub the pork shoulder with smoked paprika, salt, black pepper, and garlic powder.
2. Marinate: In a bowl, whisk together 25 Star Dark Balsamic, brown sugar, Dijon mustard, Herb de Provence Olive Oil, and Worcestershire sauce. Pour over pork and refrigerate overnight.
3. Preheat Smoker: Heat the smoker to 225°F and add your favorite wood chips (applewood or hickory works great).
4. Smoke the Pork: Place pork in the smoker, spritz with apple juice every hour, and cook for about 8-10 hours, until internal temperature reaches 200°F.
5. Rest & Shred: Let pork rest for 30 minutes before shredding. Toss with extra balsamic glaze before serving.

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Balsamic & Garlic Pork Kabobs

These grilled pork kabobs are bursting with rich balsamic, garlic, and herb flavors.

Ingredients:

• 2 lbs pork tenderloin, cut into 1.5-inch cubes
• ½ cup 25 Star Dark Balsamic
• ¼ cup Garlic Mushroom Olive Oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into wedges
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Marinate the Pork: In a bowl, whisk together 25 Star Dark Balsamic, Garlic Mushroom Olive Oil, Dijon mustard, honey, garlic, salt, and black pepper. Toss with the pork cubes and let marinate for at least 2 hours.
2. Preheat Grill: Heat to medium-high.
3. Assemble Kabobs: Thread pork, bell peppers, and onion onto skewers.
4. Grill: Cook for 10-12 minutes, turning occasionally, until pork is cooked through (145°F).
5. Serve: Drizzle with extra balsamic glaze before serving.

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Dark Balsamic & Maple Glazed Ham

A holiday-worthy ham glazed in 25 Star Dark Balsamic and maple syrup.

Ingredients:

• 1 fully cooked bone-in ham (8-10 lbs)
• ½ cup 25 Star Dark Balsamic
• ½ cup maple syrup
• ¼ cup Dijon mustard
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp ground cinnamon
• ½ tsp ground cloves

Instructions:

1. Preheat Oven: Set to 325°F.
2. Prepare the Ham: Score the surface of the ham in a diamond pattern.
3. Make the Glaze: In a saucepan, whisk together 25 Star Dark Balsamic, maple syrup, Dijon mustard, Herb de Provence Olive Oil, cinnamon, and cloves. Simmer for 5 minutes.
4. Bake: Place ham in a roasting pan and brush with glaze. Bake for 2-3 hours, basting every 30 minutes.
5. Serve: Let rest before slicing, and drizzle extra glaze on top.

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Balsamic & Peach Pork Medallions

A quick and elegant pork dish featuring the sweet tang of balsamic and peaches.

Ingredients:

• 2 lbs pork tenderloin, sliced into medallions
• ½ cup 25 Star Dark Balsamic
• ½ cup fresh peaches, diced
• 2 tbsp honey
• 1 tbsp Persian Lime Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Season & Sear: Season pork medallions with salt and pepper. Heat Persian Lime Olive Oil in a skillet and sear for 2-3 minutes per side.
2. Make the Sauce: Add 25 Star Dark Balsamic, honey, and peaches to the pan. Simmer until thickened (3-5 minutes).
3. Serve: Drizzle extra balsamic glaze before serving.

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Crispy Balsamic Pork Belly Bites

Perfectly crisped pork belly bites glazed in 25 Star Dark Balsamic.

Ingredients:

• 2 lbs pork belly, cubed
• ½ cup 25 Star Dark Balsamic
• ¼ cup brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare Pork Belly: Toss pork belly cubes with smoked paprika, salt, and black pepper.
3. Bake: Spread on a baking sheet and roast for 45 minutes, flipping halfway.
4. Glaze: In a saucepan, simmer 25 Star Dark Balsamic, brown sugar, Dijon mustard, and Garlic & Roasted Chili Olive Oil for 5 minutes. Toss with pork belly and broil for 5 minutes.
5. Serve: Enjoy crispy bites with extra balsamic drizzle.

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Balsamic & Garlic Roasted Pork Shoulder

A beautifully roasted pork shoulder with a rich balsamic and garlic crust, perfect for a family-style meal.

Ingredients:

• 4-5 lbs pork shoulder (bone-in or boneless)
• ½ cup 25 Star Dark Balsamic
• ¼ cup Garlic & Roasted Chili Olive Oil
• 4 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup chicken broth

Instructions:

1. Marinate the Pork: Rub pork shoulder with salt, black pepper, smoked paprika, and Dijon mustard. In a bowl, mix 25 Star Dark Balsamic, Garlic & Roasted Chili Olive Oil, garlic, rosemary, and thyme. Coat the pork and let marinate for at least 4 hours (overnight for best flavor).
2. Preheat Oven: Set to 325°F.
3. Roast: Place pork in a roasting pan with chicken broth. Cover and roast for 3-4 hours, basting occasionally.
4. Finish: Uncover and roast for another 30 minutes at 400°F for a crispy crust.
5. Serve: Slice and drizzle with pan juices.

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Balsamic & Apple Stuffed Pork Chops

Thick-cut pork chops filled with a sweet and savory apple-balsamic stuffing, pan-seared, and baked to perfection.

Ingredients:

• 4 thick-cut pork chops
• ½ cup 25 Star Dark Balsamic
• 1 apple, diced
• ½ cup panko breadcrumbs
• ¼ cup Parmesan cheese, grated
• 2 tbsp Herb de Provence Olive Oil
• 2 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Make the Filling: In a bowl, mix apples, panko, Parmesan, 25 Star Dark Balsamic, and Dijon mustard.
3. Stuff the Chops: Cut a pocket into each pork chop and stuff with the mixture.
4. Sear: Heat Herb de Provence Olive Oil in a skillet and sear pork chops for 3 minutes per side.
5. Bake: Transfer to oven and bake for 15-20 minutes, or until internal temperature reaches 145°F.
6. Serve: Drizzle extra balsamic glaze over the top.

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Balsamic & Cherry Glazed Pork Tenderloin

A sweet and tangy balsamic-cherry glaze gives this pork tenderloin a beautiful caramelized crust.

Ingredients:

• 2 lbs pork tenderloin
• ½ cup 25 Star Dark Balsamic
• ½ cup fresh cherries, pitted and chopped
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp Persian Lime Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 400°F.
2. Make the Glaze: In a saucepan, combine 25 Star Dark Balsamic, cherries, honey, and Dijon mustard. Simmer for 5 minutes.
3. Sear the Pork: Heat Persian Lime Olive Oil in a skillet and sear tenderloin on all sides.
4. Roast: Transfer to the oven, brush with balsamic-cherry glaze, and roast for 20-25 minutes.
5. Serve: Slice and drizzle with extra glaze.

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Braised Pork Shanks with Balsamic & Red Wine

Slow-braised pork shanks with a rich balsamic and red wine reduction.

Ingredients:

• 4 pork shanks
• ½ cup 25 Star Dark Balsamic
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp Garlic Mushroom Olive Oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat Oven: Set to 325°F.
2. Sear the Shanks: Heat Garlic Mushroom Olive Oil in a Dutch oven and brown the pork shanks on all sides.
3. Braise: Add garlic, onion, red wine, beef broth, and 25 Star Dark Balsamic. Cover and bake for 2.5-3 hours.
4. Serve: Shred the meat and serve with balsamic reduction.

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Crispy Balsamic Pork Schnitzel

A crispy, golden pork schnitzel with a tangy balsamic glaze.

Ingredients:

• 4 pork cutlets, pounded thin
• ½ cup 25 Star Dark Balsamic
• 1 cup panko breadcrumbs
• ½ cup Parmesan cheese, grated
• 2 eggs, beaten
• ½ cup flour
• ½ tsp salt
• ½ tsp black pepper
• ½ cup Garlic & Roasted Chili Olive Oil (for frying)

Instructions:

1. Prep the Breading: Set up three bowls—one with flour, one with beaten eggs, and one with panko mixed with Parmesan.
2. Coat the Pork: Dip cutlets in flour, then egg, then panko mixture.
3. Fry: Heat Garlic & Roasted Chili Olive Oil in a skillet and fry each cutlet for 3-4 minutes per side.
4. Serve: Drizzle with 25 Star Dark Balsamic before serving.

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Balsamic & Mustard Crusted Pork Roast

A delicious crusted pork roast with the deep flavors of balsamic and mustard.

Ingredients:

• 3 lb pork loin roast
• ½ cup 25 Star Dark Balsamic
• ¼ cup Dijon mustard
• 2 tbsp honey
• 2 tbsp Herb de Provence Olive Oil
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Pork: Mix 25 Star Dark Balsamic, Dijon mustard, honey, Herb de Provence Olive Oil, garlic, salt, and pepper. Rub all over the roast.
3. Roast: Place in a roasting pan and bake for 50-60 minutes, basting occasionally.
4. Serve: Slice and drizzle with pan juices.

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Korean-Style Balsamic Pork Bulgogi

A fusion of Korean BBQ flavors with the rich depth of 25 Star Dark Balsamic, this dish features thinly sliced pork marinated and grilled to perfection.

Ingredients:

• 2 lbs pork loin or shoulder, thinly sliced
• ½ cup 25 Star Dark Balsamic
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp gochujang (Korean chili paste) (optional for heat)
• 1 tbsp toasted sesame seeds
• 3 green onions, sliced

Instructions:

1. Marinate the Pork: In a bowl, mix 25 Star Dark Balsamic, soy sauce, honey, Garlic & Roasted Chili Olive Oil, sesame oil, garlic, ginger, and gochujang. Add pork slices and marinate for at least 2 hours.
2. Preheat Grill or Pan: Heat grill or skillet over medium-high heat.
3. Cook the Pork: Grill or pan-sear pork slices in batches, cooking for 2-3 minutes per side.
4. Serve: Garnish with sesame seeds and green onions. Serve with rice or lettuce wraps.

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Cuban Balsamic Mojo Pork

A Cuban-inspired pork dish infused with balsamic, citrus, and garlic flavors, perfect for slow roasting or grilling.

Ingredients:

• 4 lbs pork shoulder or pork butt
• ½ cup 25 Star Dark Balsamic
• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• 2 tbsp Persian Lime Olive Oil
• 5 cloves garlic, minced
• 1 tbsp oregano
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: In a bowl, whisk together 25 Star Dark Balsamic, orange juice, lime juice, Persian Lime Olive Oil, garlic, oregano, cumin, salt, and pepper. Coat pork and marinate for 4 hours or overnight.
2. Slow Roast or Grill:
   • Oven: Preheat to 300°F and roast for 3-4 hours, basting occasionally.
   • Grill: Cook over indirect heat for 2-3 hours until tender.
3. Shred & Serve: Shred pork and serve with extra balsamic glaze.

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Balsamic & Hoisin Glazed Pork Spare Ribs

Asian-inspired spare ribs with a sticky balsamic-hoisin glaze.

Ingredients:

• 3 lbs pork spare ribs
• ½ cup 25 Star Dark Balsamic
• ¼ cup hoisin sauce
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp Garlic Mushroom Olive Oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar

Instructions:

1. Marinate the Ribs: Mix 25 Star Dark Balsamic, hoisin sauce, soy sauce, honey, Garlic Mushroom Olive Oil, garlic, ginger, and rice vinegar. Coat ribs and marinate for 2 hours.
2. Preheat Oven: Set to 300°F.
3. Slow Cook: Place ribs on a baking sheet, cover with foil, and bake for 2.5 hours.
4. Caramelize: Remove foil, brush with extra glaze, and broil for 5 minutes.

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Balsamic & Garlic Pork Carnitas

Mexican-style slow-cooked pork infused with balsamic, garlic, and citrus.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup orange juice
• 4 cloves garlic, minced
• 1 onion, chopped

Instructions:

1. Season the Pork: Rub pork with cumin, smoked paprika, salt, and pepper.
2. Sear: Heat Garlic & Roasted Chili Olive Oil in a Dutch oven and brown the pork on all sides.
3. Slow Cook: Add 25 Star Dark Balsamic, orange juice, garlic, and onion. Cover and cook at 300°F for 3-4 hours.
4. Shred & Crisp: Shred pork and broil for 5 minutes to crisp up the edges.
5. Serve: Use in tacos, burritos, or over rice.

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Italian Balsamic & Fennel Pork Sausage Skillet

A rustic Italian dish with pork sausage, balsamic, fennel, and peppers.

Ingredients:

• 1.5 lbs Italian pork sausages
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 tsp fennel seeds
• 2 cloves garlic, minced

Instructions:

1. Sear the Sausages: Heat Herb de Provence Olive Oil in a skillet and brown sausages on all sides.
2. Cook the Vegetables: Add peppers, onion, garlic, and fennel seeds. Cook until softened.
3. Deglaze with Balsamic: Pour in 25 Star Dark Balsamic and simmer for 5 minutes.
4. Serve: Enjoy with crusty bread or pasta.

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Balsamic & Spicy Honey Pork Cutlets

Quick pan-seared pork cutlets glazed with balsamic and spicy honey.

Ingredients:

• 4 boneless pork cutlets
• ½ cup 25 Star Dark Balsamic
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• 2 tbsp Habanero Mango Olive Oil

Instructions:

1. Season & Sear: Sprinkle pork cutlets with smoked paprika and sear in Habanero Mango Olive Oil.
2. Make the Glaze: Mix 25 Star Dark Balsamic, honey, Dijon mustard, and red pepper flakes.
3. Glaze the Pork: Pour over pork and simmer for 3 minutes.
4. Serve: Enjoy with mashed potatoes or grilled veggies.

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Portuguese-Style Balsamic & Piri Piri Pork

Spicy and tangy grilled pork with Portuguese-inspired piri piri flavors.

Ingredients:

• 2 lbs pork loin, sliced into cutlets
• ½ cup 25 Star Dark Balsamic
• ¼ cup lemon juice
• 2 tbsp Habanero Mango Olive Oil
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp chili flakes
• 3 cloves garlic, minced

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, lemon juice, Habanero Mango Olive Oil, smoked paprika, salt, pepper, chili flakes, and garlic. Marinate pork for 2 hours.
2. Grill the Pork: Heat grill and cook for 3-4 minutes per side.
3. Serve: Garnish with fresh parsley and serve with rice or grilled vegetables.

Balsamic & Mustard Crusted Pork Shoulder Roast

A hearty, slow-roasted pork shoulder with a rich balsamic and mustard crust, perfect for slicing or shredding.

Ingredients:

• 4-5 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• ¼ cup Dijon mustard
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tbsp honey
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat Oven: Set to 300°F.
2. Prepare the Pork: In a bowl, whisk together 25 Star Dark Balsamic, Dijon mustard, Garlic Mushroom Olive Oil, honey, smoked paprika, salt, black pepper, rosemary, and thyme. Coat pork thoroughly.
3. Roast: Place in a roasting pan and cook for 4-5 hours, basting occasionally.
4. Serve: Let rest for 15 minutes, then slice or shred. Drizzle with pan juices.

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Balsamic & Ginger Asian Pork Stir-Fry

A quick and flavorful stir-fry with a bold balsamic and ginger sauce.

Ingredients:

• 2 lbs pork tenderloin, sliced into strips
• ½ cup 25 Star Dark Balsamic
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 carrot, julienned
• 2 green onions, sliced

Instructions:

1. Prepare the Sauce: Whisk together 25 Star Dark Balsamic, soy sauce, honey, garlic, and ginger.
2. Sauté the Pork: Heat Garlic & Roasted Chili Olive Oil in a wok or skillet. Add pork and sear for 3-4 minutes.
3. Add Vegetables: Toss in bell pepper, snow peas, and carrots. Stir-fry for another 3 minutes.
4. Finish with Sauce: Pour in balsamic mixture, stir, and cook for 2 minutes.
5. Serve: Garnish with green onions and serve over rice or noodles.

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Italian-Style Balsamic Braised Pork Ragu

A slow-braised pork ragu with deep balsamic, tomato, and herb flavors, perfect over pasta or polenta.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup red wine
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear the Pork: Heat Herb de Provence Olive Oil in a Dutch oven. Brown pork on all sides.
2. Sauté Aromatics: Add onion and garlic, cooking until fragrant.
3. Deglaze with Balsamic & Wine: Pour in 25 Star Dark Balsamic and red wine, scraping the pan.
4. Braise: Add tomatoes, herbs, salt, and pepper. Cover and simmer for 3 hours.
5. Serve: Shred pork and serve over pasta or polenta.

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Balsamic & Apple Pork Cutlets

Juicy pork cutlets in a balsamic apple pan sauce.

Ingredients:

• 4 boneless pork cutlets
• ½ cup 25 Star Dark Balsamic
• 1 apple, thinly sliced
• 2 tbsp honey
• 2 tbsp Persian Lime Olive Oil
• 1 tsp salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Sear Pork: Heat Persian Lime Olive Oil in a skillet. Cook pork cutlets for 3 minutes per side.
2. Make Sauce: Remove pork, add apples, 25 Star Dark Balsamic, honey, and chicken broth. Simmer for 3 minutes.
3. Finish Cooking: Return pork to skillet and simmer for another 3 minutes.
4. Serve: Plate pork and drizzle with balsamic apple sauce.

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French-Style Balsamic Pork Chops with Mushrooms

A rich and elegant dish with a creamy balsamic mushroom sauce.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• ½ cup heavy cream
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear Pork: Heat Garlic Mushroom Olive Oil in a skillet. Sear pork chops for 4 minutes per side.
2. Cook Mushrooms: Remove pork, add mushrooms and garlic, cooking until softened.
3. Make the Sauce: Stir in 25 Star Dark Balsamic, Dijon mustard, and heavy cream. Simmer for 3 minutes.
4. Finish Cooking: Return pork to skillet, simmer for 5 minutes.
5. Serve: Plate chops with mushroom sauce.

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Mediterranean Balsamic Pork Kebabs

Grilled pork kebabs infused with balsamic, garlic, and Mediterranean herbs.

Ingredients:

• 2 lbs pork tenderloin, cubed
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 red bell pepper, cubed
• 1 zucchini, sliced
• 1 red onion, cubed
• Wooden skewers (soaked in water)

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, Herb de Provence Olive Oil, garlic, oregano, and paprika. Toss with pork and marinate for 2 hours.
2. Assemble Skewers: Thread pork, peppers, zucchini, and onion onto skewers.
3. Grill: Cook over medium-high heat for 10-12 minutes, turning occasionally.
4. Serve: Drizzle with extra balsamic glaze.

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Balsamic & Cranberry Pork Roast

A holiday-inspired roast with a sweet and tangy balsamic-cranberry sauce.

Ingredients:

• 3 lb pork loin
• ½ cup 25 Star Dark Balsamic
• 1 cup fresh cranberries
• ¼ cup honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Pork: Rub pork with salt and pepper. Heat Garlic & Roasted Chili Olive Oil and sear pork on all sides.
3. Roast: Place in a baking dish, mix 25 Star Dark Balsamic, honey, and cranberries, and pour over pork. Roast for 45-55 minutes.
4. Serve: Slice and drizzle with pan juices.

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Balsamic & Maple Glazed Pork Tenderloin

A beautifully roasted pork tenderloin with a rich, sticky glaze of balsamic and maple syrup.

Ingredients:

• 2 lbs pork tenderloin
• ½ cup 25 Star Dark Balsamic
• ¼ cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp Garlic Mushroom Olive Oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat Oven: Set to 400°F.
2. Marinate the Pork: In a bowl, mix 25 Star Dark Balsamic, maple syrup, Dijon mustard, Garlic Mushroom Olive Oil, garlic, salt, pepper, and thyme. Coat pork and marinate for 1 hour.
3. Sear the Pork: Heat a skillet and sear tenderloin for 2 minutes per side.
4. Roast: Transfer to the oven and roast for 20-25 minutes.
5. Serve: Let rest, slice, and drizzle with pan juices.

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Spiced Balsamic Pork Belly

Crispy and caramelized pork belly infused with a balsamic spice glaze.

Ingredients:

• 2 lbs pork belly, skin scored
• ½ cup 25 Star Dark Balsamic
• ¼ cup honey
• 1 tbsp smoked paprika
• 1 tbsp soy sauce
• 1 tsp cinnamon
• ½ tsp cayenne pepper (optional)
• 1 tbsp Persian Lime Olive Oil

Instructions:

1. Preheat Oven: Set to 325°F.
2. Prepare the Glaze: Mix 25 Star Dark Balsamic, honey, smoked paprika, soy sauce, cinnamon, and cayenne.
3. Roast the Pork: Rub with Persian Lime Olive Oil and roast for 1.5 hours.
4. Glaze & Crisp: Increase oven to 425°F, brush with glaze, and roast for 15 minutes.
5. Serve: Slice and drizzle with more balsamic glaze.

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Balsamic & Plum Braised Pork Shoulder

A deep, fruity braised pork shoulder dish with a balsamic-plum sauce.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 1 cup beef broth
• 1 cup fresh plums, chopped
• 2 tbsp honey
• 2 cloves garlic, minced
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 325°F.
2. Sear the Pork: Heat Herb de Provence Olive Oil in a Dutch oven and brown pork on all sides.
3. Braise: Add 25 Star Dark Balsamic, beef broth, plums, honey, garlic, salt, and pepper. Cover and cook for 3-4 hours.
4. Serve: Slice or shred with balsamic plum sauce.

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Grilled Balsamic & Garlic Pork Ribs

Tender, smoky ribs with a tangy balsamic and garlic glaze.

Ingredients:

• 3 lbs pork ribs
• ½ cup 25 Star Dark Balsamic
• ¼ cup honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Grill: Heat to medium-low.
2. Prepare the Ribs: Remove the membrane, rub with smoked paprika, salt, and black pepper.
3. Slow Cook on Grill: Wrap in foil and cook for 2 hours over indirect heat.
4. Glaze & Grill: Mix 25 Star Dark Balsamic, honey, and garlic. Brush over ribs and grill uncovered for 15 minutes.
5. Serve: Slice and drizzle with extra glaze.

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Balsamic & Herb Roasted Pork Chops

Juicy, herb-crusted pork chops with a flavorful balsamic reduction.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: In a bowl, mix 25 Star Dark Balsamic, Herb de Provence Olive Oil, garlic, rosemary, thyme, salt, and pepper. Marinate pork for at least 1 hour.
2. Preheat Oven: Set to 375°F.
3. Sear & Roast: Sear pork chops in a skillet for 3 minutes per side. Transfer to oven and roast for 10 minutes.
4. Serve: Drizzle with balsamic reduction.

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Italian Balsamic Pork Meatballs

Savory Italian-style pork meatballs with balsamic in a rich tomato sauce.

Ingredients:

• 2 lbs ground pork
• ½ cup 25 Star Dark Balsamic
• ½ cup breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 egg
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 cup marinara sauce

Instructions:

1. Preheat Oven: Set to 375°F.
2. Make the Meatballs: In a bowl, mix ground pork, 25 Star Dark Balsamic, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Form into 1-inch meatballs.
3. Bake: Place on a baking sheet and bake for 20 minutes.
4. Simmer in Sauce: Warm marinara sauce and toss in meatballs before serving.

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Balsamic & Soy Slow Cooker Pork Roast

A set-it-and-forget-it balsamic pork roast with deep umami flavors.

Ingredients:

• 4 lbs pork roast
• ½ cup 25 Star Dark Balsamic
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp Garlic Mushroom Olive Oil
• 4 cloves garlic, minced
• 1 tsp ginger, grated
• 1 cup chicken broth

Instructions:

1. Marinate the Pork: In a bowl, mix 25 Star Dark Balsamic, soy sauce, honey, Garlic Mushroom Olive Oil, garlic, ginger, and chicken broth. Pour over pork and marinate for 2 hours.
2. Slow Cook: Place in a slow cooker on LOW for 8 hours or HIGH for 4 hours.
3. Shred & Serve: Shred the pork and toss with balsamic sauce.

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Balsamic & Garlic Roasted Pork Loin

A simple yet elegant roasted pork loin, packed with balsamic and garlic flavor.

Ingredients:

• 3 lbs pork loin
• ½ cup 25 Star Dark Balsamic
• 3 cloves garlic, minced
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Marinade: Mix 25 Star Dark Balsamic, Garlic Mushroom Olive Oil, garlic, Dijon mustard, salt, pepper, rosemary, and thyme.
3. Marinate: Coat pork loin in the mixture and marinate for 2 hours.
4. Roast: Place in a roasting pan and cook for 50-60 minutes, basting occasionally.
5. Rest & Serve: Let rest before slicing and drizzle with pan juices.

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Balsamic & Chipotle Grilled Pork Steaks

These bold, smoky pork steaks are perfect for grilling, with a rich balsamic-chipotle glaze.

Ingredients:

• 4 pork shoulder steaks
• ½ cup 25 Star Dark Balsamic
• 2 tbsp honey
• 1 tbsp chipotle paste
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, honey, chipotle paste, Garlic & Roasted Chili Olive Oil, smoked paprika, salt, and pepper. Coat pork and marinate for 2 hours.
2. Preheat Grill: Set to medium-high.
3. Grill: Cook pork steaks for 4-5 minutes per side, basting with marinade.
4. Serve: Let rest for 5 minutes and drizzle with extra balsamic glaze.

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Balsamic & Orange Braised Pork Shoulder

A deliciously tender pork shoulder braised in balsamic, citrus, and warm spices.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 1 cup fresh orange juice
• 1 tbsp honey
• 2 tbsp Garlic Mushroom Olive Oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 325°F.
2. Sear the Pork: Heat Garlic Mushroom Olive Oil in a Dutch oven and sear pork on all sides.
3. Braise: Add 25 Star Dark Balsamic, orange juice, honey, garlic, cumin, salt, and pepper. Cover and braise for 3-4 hours.
4. Serve: Slice or shred and drizzle with balsamic-orange sauce.

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Asian Balsamic & Ginger Pork Tenderloin

A fusion of balsamic and Asian flavors, perfect for roasting or grilling.

Ingredients:

• 2 lbs pork tenderloin
• ½ cup 25 Star Dark Balsamic
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp Persian Lime Olive Oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• ½ tsp black pepper

Instructions:

1. Marinate: Mix 25 Star Dark Balsamic, soy sauce, honey, Persian Lime Olive Oil, ginger, garlic, and black pepper. Coat pork and marinate for at least 2 hours.
2. Preheat Oven or Grill:
   • Oven: 400°F, roast for 20-25 minutes.
   • Grill: Medium-high heat, cook for 15 minutes, turning occasionally.
3. Serve: Slice and drizzle with extra balsamic glaze.

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Balsamic & Apple Slow Cooker Pork Roast

A comforting, slow-cooked pork roast with balsamic and apples.

Ingredients:

• 4 lbs pork roast
• ½ cup 25 Star Dark Balsamic
• 1 cup apple cider
• 2 apples, sliced
• 1 onion, sliced
• 2 tbsp honey
• 1 tsp salt
• ½ tsp black pepper
• 2 cloves garlic, minced

Instructions:

1. Sear the Pork: Brown pork roast in a skillet.
2. Slow Cook: Place in a slow cooker with 25 Star Dark Balsamic, apple cider, apples, onion, honey, salt, pepper, and garlic. Cook on LOW for 8 hours.
3. Serve: Slice or shred and drizzle with balsamic sauce.

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Mediterranean Balsamic Pork Chops with Olives & Tomatoes

A bright, Mediterranean-style dish with balsamic, olives, and roasted tomatoes.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• 2 cloves garlic, minced
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, Herb de Provence Olive Oil, garlic, oregano, salt, and pepper. Coat pork and marinate for 2 hours.
2. Preheat Oven: Set to 375°F.
3. Sear & Roast: Sear pork chops for 3 minutes per side, then transfer to the oven with tomatoes and olives. Roast for 10 minutes.
4. Serve: Drizzle with balsamic reduction.

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Honey-Balsamic Glazed Pork Meatloaf

A flavorful twist on classic meatloaf with a balsamic-honey glaze.

Ingredients:

• 2 lbs ground pork
• ½ cup 25 Star Dark Balsamic
• ½ cup breadcrumbs
• ¼ cup honey
• 1 egg
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Make the Meatloaf: Mix ground pork, 25 Star Dark Balsamic, breadcrumbs, honey, egg, garlic, oregano, salt, and pepper. Form into a loaf.
3. Bake: Place on a baking sheet and bake for 45-50 minutes, basting with balsamic glaze.
4. Serve: Slice and drizzle with extra balsamic glaze.

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Balsamic & Cider-Braised Pork Cheeks

A gourmet-style dish featuring ultra-tender pork cheeks braised in balsamic and cider.

Ingredients:

• 2 lbs pork cheeks
• ½ cup 25 Star Dark Balsamic
• 1 cup apple cider
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear the Pork: Heat Herb de Provence Olive Oil and brown pork cheeks.
2. Braise: Add 25 Star Dark Balsamic, cider, onion, garlic, salt, and pepper. Cover and simmer for 2 hours.
3. Serve: Spoon over mashed potatoes or polenta.

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Balsamic & Dijon Roasted Pork Loin with Root Vegetables

A tender, juicy pork loin roasted with balsamic, Dijon mustard, and hearty vegetables.

Ingredients:

• 3 lbs pork loin
• ½ cup 25 Star Dark Balsamic
• ¼ cup Dijon mustard
• 2 tbsp Herb de Provence Olive Oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 onion, sliced

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Marinade: Mix 25 Star Dark Balsamic, Dijon mustard, Herb de Provence Olive Oil, garlic, salt, pepper, and thyme.
3. Marinate & Roast: Coat pork loin and roast with carrots, parsnips, and onion for 50-60 minutes, basting occasionally.
4. Serve: Let rest before slicing and drizzle with pan juices.

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Grilled Balsamic & Pineapple Pork Chops

A tropical twist on grilled pork chops with sweet pineapple and tangy balsamic.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• ¼ cup pineapple juice
• 2 tbsp honey
• 2 tbsp Persian Lime Olive Oil
• 1 tsp salt
• ½ tsp black pepper
• 4 pineapple slices

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, pineapple juice, honey, Persian Lime Olive Oil, salt, and pepper. Marinate pork for 2 hours.
2. Preheat Grill: Set to medium-high.
3. Grill: Cook pork chops for 4-5 minutes per side, basting with marinade. Grill pineapple slices for 2 minutes per side.
4. Serve: Plate pork chops with grilled pineapple and drizzle with extra balsamic glaze.

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Slow Cooker Balsamic & Herb Pulled Pork

A rich, flavorful pulled pork perfect for sandwiches, tacos, or over rice.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 1 cup chicken broth
• 2 tbsp Garlic Mushroom Olive Oil
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear the Pork: Brown pork shoulder in Garlic Mushroom Olive Oil.
2. Slow Cook: Place in a slow cooker with 25 Star Dark Balsamic, chicken broth, garlic, rosemary, thyme, salt, and pepper. Cook on LOW for 8 hours.
3. Shred & Serve: Use for sandwiches, tacos, or over mashed potatoes.

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Balsamic & Honey Soy Pork Stir-Fry

A quick and delicious Asian-inspired stir-fry with a bold balsamic and honey soy glaze.

Ingredients:

• 2 lbs pork tenderloin, sliced into strips
• ½ cup 25 Star Dark Balsamic
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Instructions:

1. Make the Sauce: Mix 25 Star Dark Balsamic, soy sauce, honey, garlic, and ginger.
2. Sauté the Pork: Heat Garlic & Roasted Chili Olive Oil in a wok. Sear pork for 3 minutes.
3. Add Vegetables & Sauce: Stir-fry bell pepper, snap peas, and carrot. Add sauce and cook for 2 minutes.
4. Serve: Over rice or noodles.

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Balsamic & Cranberry Glazed Ham

A festive, tangy-sweet ham baked in a balsamic cranberry glaze.

Ingredients:

• 1 bone-in ham (8-10 lbs)
• ½ cup 25 Star Dark Balsamic
• 1 cup fresh cranberries
• ¼ cup honey
• 2 tbsp Dijon mustard
• 1 tsp cinnamon

Instructions:

1. Preheat Oven: Set to 325°F.
2. Prepare the Glaze: Simmer 25 Star Dark Balsamic, cranberries, honey, Dijon mustard, and cinnamon for 5 minutes.
3. Bake: Score the ham and bake for 2.5 hours, brushing with glaze every 30 minutes.
4. Serve: Let rest before slicing.

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Mediterranean Balsamic Pork Skewers

A fresh and flavorful dish with balsamic-marinated pork and Mediterranean herbs.

Ingredients:

• 2 lbs pork tenderloin, cubed
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 zucchini, sliced
• 1 red onion, cubed
• 1 red bell pepper, cubed
• Wooden skewers (soaked in water)

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, Herb de Provence Olive Oil, oregano, salt, and pepper. Toss with pork cubes and marinate for 2 hours.
2. Assemble Skewers: Thread pork, zucchini, onion, and bell pepper onto skewers.
3. Grill: Cook over medium-high heat for 10-12 minutes, turning occasionally.
4. Serve: Drizzle with extra balsamic glaze.

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Spiced Balsamic & Orange Pork Chops

A unique blend of balsamic, citrus, and warm spices for a flavorful pork chop dish.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• ¼ cup fresh orange juice
• 2 tbsp honey
• 1 tsp cinnamon
• ½ tsp cayenne pepper
• 2 tbsp Persian Lime Olive Oil

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, orange juice, honey, cinnamon, cayenne, and Persian Lime Olive Oil. Marinate pork chops for 2 hours.
2. Sear the Pork: Heat a skillet and cook for 4 minutes per side.
3. Serve: Drizzle with reduced balsamic sauce.

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Balsamic & Fig Pork Roast

A deeply flavorful roast infused with balsamic and fig jam.

Ingredients:

• 3 lbs pork loin
• ½ cup 25 Star Dark Balsamic
• ¼ cup fig jam
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp Garlic Mushroom Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Glaze: Mix 25 Star Dark Balsamic, fig jam, Dijon mustard, garlic, Garlic Mushroom Olive Oil, salt, and pepper.
3. Roast: Place pork in a roasting pan and brush with glaze. Cook for 50-60 minutes, basting occasionally.
4. Serve: Slice and drizzle with extra glaze.

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Balsamic & Mustard Pork Medallions

Tender pork medallions in a creamy balsamic and mustard sauce.

Ingredients:

• 2 lbs pork tenderloin, sliced into 1-inch medallions
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Dijon mustard
• ½ cup heavy cream
• 2 tbsp Garlic Mushroom Olive Oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear Pork: Heat Garlic Mushroom Olive Oil in a skillet and sear pork medallions for 3 minutes per side. Remove and set aside.
2. Make the Sauce: Add garlic to the pan, followed by 25 Star Dark Balsamic, Dijon mustard, and heavy cream. Simmer for 2 minutes.
3. Finish Cooking: Return pork to the pan and cook for another 3-4 minutes.
4. Serve: Drizzle with extra balsamic sauce.

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Balsamic & Herb Roasted Pork Shoulder

A slow-roasted pork shoulder with a deep balsamic herb crust.

Ingredients:

• 4-5 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Herb de Provence Olive Oil
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 325°F.
2. Prepare the Pork: Rub the pork with 25 Star Dark Balsamic, Herb de Provence Olive Oil, garlic, Dijon mustard, honey, rosemary, thyme, salt, and pepper.
3. Roast: Place in a roasting pan and cook for 4-5 hours, basting occasionally.
4. Serve: Slice or shred and drizzle with pan juices.

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Balsamic & Pomegranate Grilled Pork Chops

Juicy grilled pork chops with a rich balsamic-pomegranate glaze.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• ¼ cup pomegranate juice
• 2 tbsp honey
• 2 tbsp Persian Lime Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, pomegranate juice, honey, Persian Lime Olive Oil, salt, and pepper. Marinate for at least 2 hours.
2. Preheat Grill: Set to medium-high.
3. Grill the Pork: Cook for 4-5 minutes per side, basting with extra marinade.
4. Serve: Drizzle with extra balsamic glaze before serving.

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Balsamic & Red Wine Braised Pork Shanks

Slow-cooked pork shanks in a luscious balsamic-red wine reduction.

Ingredients:

• 4 pork shanks
• ½ cup 25 Star Dark Balsamic
• 1 cup red wine
• 2 cups beef broth
• 2 tbsp Garlic Mushroom Olive Oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat Oven: Set to 325°F.
2. Sear the Shanks: Heat Garlic Mushroom Olive Oil in a Dutch oven and brown pork shanks on all sides.
3. Braise: Add garlic, onion, red wine, beef broth, and 25 Star Dark Balsamic. Cover and braise for 2.5-3 hours.
4. Serve: Shred or serve whole with balsamic reduction.

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Balsamic & Pineapple Slow Cooker Pork

A tropical slow-cooked pork roast with a sweet and tangy balsamic glaze.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 1 cup pineapple juice
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Slow Cook: Place all ingredients in a slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
2. Shred & Serve: Drizzle with extra balsamic sauce.

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Balsamic & Bourbon Pork Ribs

Sticky, smoky pork ribs glazed with balsamic and bourbon.

Ingredients:

• 3 lbs baby back ribs
• ½ cup 25 Star Dark Balsamic
• ¼ cup bourbon
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 300°F.
2. Prepare the Ribs: Season with smoked paprika, salt, and pepper.
3. Slow Roast: Wrap in foil and cook for 2.5 hours.
4. Glaze & Grill: Mix 25 Star Dark Balsamic, bourbon, honey, and Dijon mustard. Brush over ribs and broil for 5 minutes.

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Balsamic & Cherry Stuffed Pork Tenderloin

A flavorful pork tenderloin stuffed with cherries, spinach, and feta.

Ingredients:

• 2 lbs pork tenderloin, butterflied
• ½ cup 25 Star Dark Balsamic
• ½ cup fresh cherries, chopped
• ½ cup fresh spinach, chopped
• ¼ cup feta cheese, crumbled
• 2 tbsp Herb de Provence Olive Oil
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Filling: Mix cherries, spinach, feta, garlic, salt, and pepper.
3. Stuff the Pork: Lay the butterflied tenderloin flat, spread filling evenly, then roll and tie with kitchen twine.
4. Roast: Place in a baking dish and brush with 25 Star Dark Balsamic. Roast for 30-40 minutes.
5. Serve: Slice and drizzle with balsamic reduction.

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Balsamic & Honey Mustard Pork Roast

A tangy-sweet roast with balsamic, honey, and mustard caramelized to perfection.

Ingredients:

• 3 lbs pork loin
• ½ cup 25 Star Dark Balsamic
• ¼ cup honey
• 2 tbsp Dijon mustard
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Glaze: Mix 25 Star Dark Balsamic, honey, Dijon mustard, Garlic Mushroom Olive Oil, salt, pepper, and thyme.
3. Roast the Pork: Brush the mixture over the pork loin and roast for 50-60 minutes, basting occasionally.
4. Serve: Let rest, slice, and drizzle with pan juices.

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Balsamic & Garlic Slow-Cooked Pork Butt

Tender, juicy pulled pork infused with balsamic and garlic.

Ingredients:

• 4 lbs pork butt
• ½ cup 25 Star Dark Balsamic
• 1 cup chicken broth
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 4 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear the Pork: Brown pork butt in Garlic & Roasted Chili Olive Oil.
2. Slow Cook: Place in a slow cooker with 25 Star Dark Balsamic, chicken broth, garlic, salt, and pepper. Cook on LOW for 8 hours.
3. Shred & Serve: Drizzle with pan juices.

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Balsamic & Ginger Asian Pork Ribs

Tender, fall-off-the-bone pork ribs with a balsamic-soy glaze.

Ingredients:

• 3 lbs baby back ribs
• ½ cup 25 Star Dark Balsamic
• ¼ cup soy sauce
• 2 tbsp honey
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp fresh ginger, grated
• 1 tsp salt

Instructions:

1. Preheat Oven: Set to 300°F.
2. Prepare the Ribs: Coat with 25 Star Dark Balsamic, soy sauce, honey, oil, ginger, and salt. Wrap in foil.
3. Slow Roast: Bake for 2.5 hours.
4. Caramelize: Unwrap and broil for 5 minutes.

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Greek-Style Balsamic Pork Souvlaki

Grilled pork skewers marinated in balsamic, lemon, and oregano.

Ingredients:

• 2 lbs pork tenderloin, cubed
• ½ cup 25 Star Dark Balsamic
• 2 tbsp lemon juice
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 red onion, cubed
• 1 bell pepper, cubed
• Wooden skewers (soaked in water)

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, lemon juice, oil, oregano, salt, and pepper. Marinate for 2 hours.
2. Assemble Skewers: Thread pork, onion, and bell pepper onto skewers.
3. Grill: Cook over medium-high heat for 10-12 minutes, turning occasionally.
4. Serve: Drizzle with extra balsamic glaze.

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Balsamic & Apricot Pork Chops

A fruity and tangy balsamic-apricot glaze complements these juicy pork chops.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• ¼ cup apricot preserves
• 2 tbsp Dijon mustard
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, apricot preserves, Dijon mustard, Garlic Mushroom Olive Oil, salt, and pepper. Coat pork and marinate for 2 hours.
2. Preheat Grill or Oven: Medium-high for grilling, or 375°F for roasting.
3. Cook the Pork: Grill for 4-5 minutes per side, or roast for 20 minutes.
4. Serve: Drizzle with extra balsamic-apricot glaze.

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Balsamic & Apple Braised Pork Belly

Rich and tender pork belly caramelized in balsamic and apples.

Ingredients:

• 2 lbs pork belly, skin scored
• ½ cup 25 Star Dark Balsamic
• 1 cup apple cider
• 2 apples, sliced
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp cinnamon
• ½ tsp salt

Instructions:

1. Preheat Oven: Set to 325°F.
2. Braise the Pork: Place in a roasting pan with 25 Star Dark Balsamic, apple cider, apples, honey, Dijon mustard, cinnamon, and salt. Cover and braise for 2 hours.
3. Caramelize: Increase oven to 425°F and roast uncovered for 15 minutes.
4. Serve: Slice and drizzle with balsamic glaze.

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Balsamic & Chorizo-Stuffed Pork Tenderloin

A flavorful, stuffed pork tenderloin packed with chorizo and balsamic.

Ingredients:

• 2 lbs pork tenderloin, butterflied
• ½ cup 25 Star Dark Balsamic
• ½ cup cooked chorizo, crumbled
• ¼ cup feta cheese, crumbled
• 2 tbsp Herb de Provence Olive Oil
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Filling: Mix chorizo, feta, and smoked paprika.
3. Stuff the Pork: Lay the butterflied tenderloin flat, spread the filling, then roll and tie with kitchen twine.
4. Roast: Brush with 25 Star Dark Balsamic and roast for 40 minutes.
5. Serve: Slice and drizzle with extra balsamic.

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Balsamic & Espresso Glazed Pork Ribs

A unique fusion of balsamic and espresso for a rich, bold pork rib glaze.

Ingredients:

• 3 lbs pork ribs
• ½ cup 25 Star Dark Balsamic
• ¼ cup brewed espresso
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat Oven: Set to 300°F.
2. Prepare the Ribs: Rub with salt, pepper, and smoked paprika.
3. Slow Roast: Wrap in foil and bake for 2.5 hours.
4. Make the Glaze: Simmer 25 Star Dark Balsamic, espresso, brown sugar, and Dijon mustard for 5 minutes.
5. Caramelize: Brush ribs with glaze and broil for 5 minutes.

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Balsamic & Smoked Paprika Pork Shoulder

A slow-roasted, smoky pork shoulder with a balsamic and smoked paprika rub.

Ingredients:

• 4-5 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 2 tbsp smoked paprika
• 2 tbsp brown sugar
• 2 tbsp Garlic & Roasted Chili Olive Oil
• 1 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 cup chicken broth

Instructions:

1. Preheat Oven: Set to 300°F.
2. Prepare the Rub: Mix 25 Star Dark Balsamic, smoked paprika, brown sugar, Garlic & Roasted Chili Olive Oil, Dijon mustard, salt, and pepper.
3. Marinate the Pork: Rub the mixture over the pork and let sit for at least 2 hours (overnight for best flavor).
4. Roast: Place in a roasting pan with chicken broth. Cover and cook for 4-5 hours.
5. Serve: Slice or shred and drizzle with pan juices.

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Balsamic & Citrus Pork Carnitas

A slow-cooked, Mexican-inspired pork dish with a balsamic and citrus twist.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• 1 cup fresh orange juice
• ¼ cup fresh lime juice
• 2 tbsp Persian Lime Olive Oil
• 4 cloves garlic, minced
• 1 tbsp cumin
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Sear the Pork: Brown pork in Persian Lime Olive Oil.
2. Slow Cook: Place in a slow cooker with 25 Star Dark Balsamic, orange juice, lime juice, garlic, cumin, salt, and pepper. Cook on LOW for 8 hours.
3. Shred & Crisp: Shred pork and broil for 5 minutes for crispy edges.
4. Serve: Use in tacos, burritos, or over rice.

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Balsamic & Gochujang Korean-Style Pork Ribs

A spicy, tangy fusion of Korean flavors with deep balsamic richness.

Ingredients:

• 3 lbs pork ribs
• ½ cup 25 Star Dark Balsamic
• ¼ cup gochujang (Korean chili paste)
• ¼ cup soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Instructions:

1. Preheat Oven: Set to 300°F.
2. Marinate the Ribs: Mix 25 Star Dark Balsamic, gochujang, soy sauce, honey, garlic, and ginger. Coat ribs and marinate for 2 hours.
3. Slow Roast: Wrap in foil and bake for 2.5 hours.
4. Caramelize: Brush with more glaze and broil for 5 minutes.

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Balsamic & Rosemary Stuffed Pork Loin

A juicy, herb-filled pork loin wrapped in balsamic glaze.

Ingredients:

• 3 lbs pork loin, butterflied
• ½ cup 25 Star Dark Balsamic
• ½ cup fresh spinach, chopped
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup goat cheese, crumbled
• 2 tbsp Herb de Provence Olive Oil
• 1 tbsp Dijon mustard
• 1 tsp rosemary
• 1 tsp salt

Instructions:

1. Preheat Oven: Set to 375°F.
2. Make the Filling: Mix spinach, sun-dried tomatoes, goat cheese, and Dijon mustard.
3. Stuff the Pork: Spread filling over the butterflied pork, roll tightly, and tie with kitchen twine.
4. Roast: Place in a baking dish, brush with 25 Star Dark Balsamic, and roast for 50-60 minutes.
5. Serve: Slice and drizzle with extra balsamic.

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Balsamic & Spiced Apple Pork Chops

A sweet and savory dish with warm spiced apples and balsamic glaze.

Ingredients:

• 4 bone-in pork chops
• ½ cup 25 Star Dark Balsamic
• 2 apples, sliced
• 1 tbsp honey
• 1 tsp cinnamon
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp salt

Instructions:

1. Sear Pork: Heat Garlic Mushroom Olive Oil and cook pork chops for 4 minutes per side.
2. Cook the Apples: Remove pork, add apples, 25 Star Dark Balsamic, honey, and cinnamon. Simmer for 3 minutes.
3. Finish Cooking: Return pork to the pan and simmer for another 3 minutes.
4. Serve: Plate pork chops with balsamic apples.

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Balsamic & Espresso Braised Pork Shoulder

A bold and savory braised pork with hints of balsamic and espresso.

Ingredients:

• 4 lbs pork shoulder
• ½ cup 25 Star Dark Balsamic
• ¼ cup brewed espresso
• 1 tbsp brown sugar
• 2 tbsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 cup beef broth

Instructions:

1. Preheat Oven: Set to 325°F.
2. Sear the Pork: Brown pork in a Dutch oven.
3. Braise: Add 25 Star Dark Balsamic, espresso, brown sugar, Dijon mustard, salt, and beef broth. Cover and cook for 3-4 hours.
4. Serve: Shred and drizzle with balsamic-espresso reduction.

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Balsamic & Mustard Crusted Pork Roast

A perfect blend of tangy balsamic and bold mustard for a flavorful crust.

Ingredients:

• 3 lbs pork loin
• ½ cup 25 Star Dark Balsamic
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp Garlic & Roasted Chili Olive Oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme

Instructions:

1. Preheat Oven: Set to 375°F.
2. Prepare the Glaze: Mix 25 Star Dark Balsamic, Dijon mustard, honey, Garlic & Roasted Chili Olive Oil, salt, pepper, and thyme.
3. Roast: Coat the pork loin with the glaze and roast for 50-60 minutes.
4. Serve: Let rest before slicing.

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Balsamic & Plum Grilled Pork Steaks

A tangy, smoky, and sweet dish perfect for grilling.

Ingredients:

• 4 pork steaks
• ½ cup 25 Star Dark Balsamic
• ¼ cup plum jam
• 1 tbsp soy sauce
• 2 tbsp Garlic Mushroom Olive Oil
• 1 tsp smoked paprika
• 1 tsp salt

Instructions:

1. Marinate the Pork: Mix 25 Star Dark Balsamic, plum jam, soy sauce, Garlic Mushroom Olive Oil, smoked paprika, and salt. Coat pork steaks and marinate for 2 hours.
2. Preheat Grill: Medium-high heat.
3. Grill: Cook for 4-5 minutes per side, basting with extra glaze.
4. Serve: Drizzle with extra balsamic-plum glaze.