Verbena Fennel Dark 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.
 
 
 
FENNEL CRUSTED PORK LOIN
1 lbs pork loin
1 cup Verbena Fennel Balsamic
1 -2 tbsp Verbena Italian Carolea Olive Oil
2 tbsp Maple Syrup
3 cloves garlic, cut in halves
1 tbsp fennel seed, crushed
1 tsp dried herb blend
1/2 tsp salt
1/4 tsp black pepper
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. 
Pat the pork loin dry with a paper towel, then cut the openings for the garlic. Cut as many slits into the muscle as you can. The slits should be approximately 1 inch apart, and about halfway into the loin. 
Once you've made the pockets, stuff a half clove of garlic into each hole.  Coat the pork in 1 tbsp of olive oil. 
Next, in a small bowl, mix together crushed fennel seed, 1/2 tsp of salt and 1/4 tsp black pepper. Adhere the herb mixture to the pork with a pressing motion. 
Now, heat a cast iron skillet on medium-high heat. When it's hot, coat the pan in 1 tbsp of olive oil. Add pork and sear all sides of the meat until golden, turn carefully. When all the sides have browned, remove the pork from the pan. 
Place into the oven for about 15 - 20 minutes or until the internal temperature of the pork loin reaches 145 degrees Fahrenheit. Set aside to rest for 5- 10 minutes before serving. 
While the pork is baking, make the balsamic glaze. Add 1 cup of balsamic vinegar and 2 tbsp of pure maple syrup to the pan and bring to a boil over high heat. Reduce the heat to low and simmer until the sauce reduces by half, about 10 minutes. Remove from heat. and drizzle the glaze over the pork loin. 
 
 
 
 
FENNEL BALSAMIC SAUSAGE
4 Pork Sausage
1/4 Cup Verbena Tunisian Chemali Olive Oil
1 Cup Sliced Fennel
1/4 Tsp Salt
1/2 Small Red Onion Sliced
1/8 Tsp Pepper
1 Tsp Rosemary
2 Tbsp Verbena Fennel Balsamic
DIRECTONS:
Preheat the oven to 375 degrees Fahrenheit.
Slice the fennel into 1-inch chunks and slice the onion into quarters. Add to an oven proof dish along with the rosemary.
Add one tablespoon of olive oil, one tablespoon of balsamic vinegar, and season with salt and pepper. Toss well to combine and place in the oven to roast for 5 minutes.
Nestle the sausages in between the vegetables and drizzle over the remaining olive oil and balsamic vinegar. Stir to combine and return to the oven for a further 30 minutes or until the sausages are completely cooked through and the vegetables are golden and caramelized.