Fresh Balsamic Heirloom Tomato Salad



  • 1½ to 2 pounds Heirloom Tomatoes {of different color and variety}
  • 1 bunch Green Onions, Sliced
  • 1 Clove of Garlic, minced
  • Kosher Salt
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 pinch of dried Oregano, ground in your palm
  • Fresh Cracked Black Pepper, to taste


Wash and remove stems. Slice tomatoes into halves, quarters or eighths depending on the size of the tomato and toss into a colander set over a large bowl. Generously sprinkle kosher salt over tomatoes, gently toss and let sit for 20 minutes. The salt not only removes some extra water from the tomatoes, but seasons them too.

In another bowl combine the sliced green onions and garlic. In a measuring cup combine the balsamic vinegar, olive oil and oregano. Whisk until combined and pour over salted tomatoes. Toss, season with fresh cracked black pepper and serve!

Herb Balsamic Pork Tenderloin

herb balsamic pork tenderloin


  • 4½ pounds pork tenderloins, 2 packages with 2 tenderloins in each package
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil
  • 8 cloves garlic, cracked
  • Steak seasoning blend or coarse salt and black pepper
  • 4 sprigs fresh rosemary leaves stripped and finely chopped
  • 4 sprigs fresh thyme, leaves stripped and finely chopped


Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.