I learned two things while making this recipe.

#1 – Balsamic vinegar makes everything better.

#2 – It is incredibly difficult to photograph black foods in low lighting.  *insert childish temper tantrum here*

Baby steps….  baby steps.

This sweet and savory supper was courtesy of a Cooking Light recipe I had filed away in my big black book.  I went to the book in search of a new pork dish to make for dinner.  Truth be told, I wasn’t super excited about making pork, but the thought of pork covered in a sweet thickened balsamic glaze changed those feelings pretty darn quick.