This is another new balsamic we got in. Black Truffle!
I know how well truffles go with cheesy sauces so I served this up with some Alfredo noodles, because I love how a good meal comes together!
Truffle Pork Roast
1 pork loin, 2 1/2lbs
1 tsp Oregano
2 tbsp Black Truffle Balsamic + 1 tsp
1 tbsp Rosemary Olive Oil
3 cloves garlic, minced
Salt and pepper to taste
Preheat the oven to 400°. Line a casserole dish with foil.
Mix the balsamic, oregano, garlic, salt and pepper together. Rub the pork loin with the olive oil and spread the balsamic mixture on top.
Roast 30 minutes. Brush on the remaining balsamic. Roast an additional 25-30 minutes.
1 lb pasta, cooked and set aside
1/4 cup butter
1 tbsp Garlic Olive Oil
1/3 cup flour
2 1/2 cups milk
2 cups soft shredded cheese (mozzarella is great)
1/2 cup sour cream
1/2 cup hard shredded cheese (cheddar or Asiago)
1-2 cups frozen mixed veggies, thawed
In a medium sauce pan, melt the butter. Add the oil and flour, whisking until smooth. Cook until fully incorporated. Slowly whisk in the milk, making sure that everything is smooth. Cook on medium high heat about 2 minutes or until thickened.
Sprinkle in the shredded cheeses and stir until mostly melted. Spoon in the sour cream and stir until incorporated.
In a large pan, combine the noodles with the sauce and veggies. Cook until the veggies are warm all the way through. Serve.