Lean Balsamic Pork Loin with Asparagus and Goat Cheese & Chive Red mashed Potatoes

I love balsamic vinegar and whenever I find a recipe with that ingredient in the title I know I'll love it. If you are the same way, be prepared to be blown away by this juicy pork loin!!! The same goes for these asparagus. I only cook mine this way because it's THAT good! Serve this meal with your favorite red wine and enjoy the nice summer weather.

Balsamic Pork Loin Ingredients:

3 tablespoons olive oil

3 tablespoons or more of balsamic vinegar

1 tablespoon minced garlic

1 teaspoon sea salt

1 small extra lean pork loin

Cut all the extra fat off the pork loin with meat scissors.

Mix all ingredients together and marinade pork in a bag for a few hours.

Preheat oven to 400

In a large skillet brown the pork loin on all sides in the sauce mix from marinade. About 10 minutes.

Place browned pork loin in baking dish with an additional olive oil and balsamic drizzled in dish. 

Bake for 15-20 minutes. It shouldn't be pink inside once its cooked. 

Goat Cheese &  Chive Red Potatoes Ingredients:

8 red potatoes

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 teaspoon sea salt

4-5 oz crumble goat cheese

3 tablespoon butter

2/3 cup half-n-half

diced fresh chive

ground black pepper to taste

Place potatoes, basil, thyme, rosemary and salt in pot. Cover potatoes with water and boil. 

Once potatoes are soft (poke with a fork) remove from water and let cool a few minutes.

Mash potatoes (I use a potato ricer) and beat in butter, cheese and half-n-half.

Serve with pepper and chives sprinkled on top.

For the asparagus I steam the asparagus  2 tablespoons oil and 2 tablespoons balsamic vinegar with a dash of lemon salt. Steam covered for about 6-7 minutes on medium heat. 

Note: This recipe is for 2 people. I only had enough for myself and my husband + lunch for him tomorrow. So if you are feeding more, double this recipe.