Verbena Peach White Balsamic Vinegar
No added sugars. All natural, always!
 
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
 
ROSEMARY PEACH BALSAMIC CHICKEN
2 TBSP Verbena Rosemary Olive Oil
1 small sweet yellow onion, sliced thinly
4 springs fresh rosemary, chopped
1 1/2 tsp Rosemary Sea Salt (Link Coming Soon)
1/4 tsp pepper
3 peaches, sliced
1/4 cup honey
3/4 cup Verbena Peach balsamic vinegar
2 lb boneless, skinless chicken thighs
Directions:
In a large pan, heat the olive oil over medium-high heat.
Sautee the onion, rosemary, salt and pepper for 4-5 minutes, or until the onion is translucent.
Add the sliced peaches and sauté for 5 minutes, stirring occasionally.
Add in the honey and balsamic vinegar and heat to a simmer.
Simmer for 5 minutes, without stirring.
Add in the chicken thighs, making sure they are covered with the sauce.
Cover and allow to simmer for 30 minutes.
Remove the chicken from the pan, and simmer for 2-3 minutes, until slightly reduced.
Drizzle the sauce over the chicken and enjoy!
 
 
 
 
PEACH BALSAMIC PORK TENDERLOIN
PORK
1.25 lb pork tenderloin
Verbena Butter Olive oil
Salt & Pepper to taste
SAUCE
1/2 cup Peach Marmalade
2 Tablespoons Verbena Peach Balsamic Vinegar
Directions:
Heat grill to 400° degrees.
Drizzle pork tenderloin with olive oil. Generously sprinkle with salt & pepper.
Place pork tenderloin on grill until an internal temperature of 145° is reached.
Place cooked pork tenderloin on serving platter. Allow to rest at least 5 minutes prior to slicing.
In small microwave-safe bowl microwave peach marmalade for 30 seconds. Remove from microwave and stir. Add in balsamic vinegar, stir.
Spoon sauce over sliced pork tenderloin.