Is anyone else scared of big slabs of uncooked meat? It’s incredibly daunting to ensure that you cook it where it doesn’t give someone e.coli (or worse) + is appetizing. I was really nervous about this because pork can be a little pricey to screw up…and I know this from experience.
I added a few things to Skinnytaste’s recipe but I don’t think it would really challenge the “skinny” aspect of the recipe.
If you are warming the pork before serving, I would occasionally spoon some of the balsamic “juices” back over the meat to ensure it stays moist.
This was a huge hit – no one has died from raw meat related illnesses and it’s already been requested again!