Saturday, February 26, 2011
Recipe: Raspberry Balsamic Sauce for Roast Pork
So, the $7 million dollar ad campaign was effective as sales of pork products rose 20% reaching $30 billion annually in 1991. (The beef campaign had a $30 million budget of and the chicken campaign had a $112 million budget).
The pork campaign was effective in branding pork as healthy and lean, with images of pork tenderloin replacing the greasy pork chop of earlier eras.
In 2010, the pork industry decided it was time for another change to improve stagnant sales. Chicken consumption is up drastically in America from an average of 55 lbs per person in 1988 to 83 pounds per person in 2008, while pork consumption still hovers at 50 pounds per person. While the pork board is not eliminating the slogan, as of March 2011 they will be unveiling a new one.
I still like pork, particularly roasted pork and pork tenderloin. Because these cuts of meat are very lean, they pair well with a moist fruit sauce. This sauce is both fruity and tangy. And delicious.
1 T butter
1 small onion, chopped
1 T dried rosemary, crumbled
1/2 cup raspberries (I used frozen)
1/4 cup strawberry jam
1/2 cup chicken broth
2 T balsamic vinegar
Sautee butter and onion over low - medium heat until onion is soft and tender about 6 minutes. Stir in rosemary until aromatic. Add remaining ingredients and bring to a boil. Simmer for 10 minutes. Serve with white meat, the other white meat lamb.