This browser does not support the Video element.
2 cups Balsamic Vinegar
Directions:
Reduce the balsamic vinegar in a sauce pot slowly until it thickens. Careful not to burn!
In a small sauce pot, add all ingredients for the marmalade and cook over medium heat. Simmer the onions until they soften and most of the liquid has evaporated. Hold until needed.
Preheat oven to 425°. Cut the Yukon potatoes in half, and then cut into wedges. Lightly coat the potatoes in oil and toss with salt and pepper. Place on a baking sheet and roast until fork tender. About 25-30 minutes. Remove from the oven and rest on the counter.
While the potatoes are cooking, coat the pork in oil and salt and pepper. Char-grill or pan sear until a thermometer reads 130° for medium or 155° for well done.
Allow the pork to rest before slicing. Toss the arugula, Maytag bleu, roasted potatoes and onions together in a bowl with oil. Lightly season.
Place ¼ of the salad on each plate, top with the sliced pork and finally drizzle with the balsamic reduction.
LINK: Click here to learn more about Grosse Pointe Restaurant Week