Vinegar Reduction Sauce

Vinegar Reduction Sauce

Nick says: “This is best with pork tenderloin or boneless pork chops. Yay, meat!”

Cut the meat into 1 inch slices. In a heavy skillet or Dutch Oven, cook the meat in a mixture of butter and olive oil until you deem that it's done. I like my pork pink in the middle. Remove the meat from the juices left in the pan. Add 2 cloves chopped garlic; stir it into the drippings on low heat. Add 1/4 cup cider vinegar, 1 & 1/2 cups apple cider, and 1/2 teaspoon good mustard. Reduce this down to 1/3 of original volume, which takes about 15-20 minutes. Let cool. Add 1/4 cup maple syrup and then let it all simmer until the consistency is that of a glaze. Add salt and pepper to taste. Pour the glaze over the meat and have at it!