July 31, 2013


Bring some home

Our customers ♥ our balsamic glaze and we ♥ our customers.

Bought a bottle from a local restaurant - best Balsamic we have found. T. Farney, CO

We love your Mandarano Balsamic Glaze so much, it is incredible. I could drink it. We have tried it on absolutely everything. My husband loves it too, but I am truly addicted. We are starting to take it out when we go out to eat. What can I say, it is the best!   Bev, RI 

I am so THRILLED with the glaze. It has become a staple in the pantry. I expect a long and tasty relationship with you.  W. Brody, Art of Food TV, CA

Loving the Balsamic Glaze and have shared it at dinner gatherings with lots of lip-smacking smiles of gastronomic appreciation!  K. Cronin, PA

So simple, but such a powerful flavor.  J. Kovaks, NY

Your glaze is far superior than any other we have tried.  K Cubalchini, IL

Frankly, I don't have time to cook elaborate meals but I like to eat flavorful dishes. This sauce just did it!!! Thanks for your creation!! It makes some of us happy to cook again.  M. LaValvo, CA

This is such a wonderful product! Our family and guests just love it. This is my second case! Thank you!  D. Kroska, MN

Just wanted to tell you how awesome that balsamic is; just received it the other day and last night used it on our salmon and oven baked sweet potato fries - incredible - could have just sat there and dipped into the entire bottle.  B. Fell, DE

My brother in-law hates brussel sprouts. He tried one with your glaze to appease me. His comment, "it even makes brussel sprouts taste good." We also no longer use any steak sauce at our house, best on flank steak.  M. Walsh, MN

I've started using it in everything I cook - chicken, tofu, baked potatoes, steak, etc. The sauce is absolutely delicious.... everyone who tries it goes away happy. The flavor of the balsamic with everything else you combined into it makes it very special. S Murray, TN

As my daughter puts it, "This stuff is banging on fresh veggies and wild duck!"Edd, CT

Your glaze is superb! We have had it on salmon, grilled chicken, and I put it on my strawberries with a touch of really good cream – absolute heaven.  B. Thelander, WA

Janet, we love the Balsamic Sauce. It is really great. In fact we would like to give some to friends and to the Chef here at Toscana Country Club. Send us another box of 12, please …  R. Tonkin, OR

I really like your Glaze. I’m not a great cook and the glaze makes it easy to “dress-up” my entrées. Makes it look like I really know what I’m doing.  Marcia, IL 

We just received our order of your sauce and WOW!!!!...THAT is the same sauce I had on a steak in Modena.  Joe/ Florida

Mary and I just used up the last of the balsamic glaze! My gosh that stuff ROCKS!!! I want to buy a case of 12 from you.  M. Wilson, WA 

My task now is to spread the word and the glaze!  I. Thompson, CA

I'll confirm that Mandarano Balsamic Glaze is great. We use it as a light coating glaze on Calamari. J. Dunlop, FL

My Mom got this Friday! I couldn't believe she got this so quick. She loves it and it raving about it to everyone! Thanks for you wonder product and service!  E. Brown


Buy Now

Pork Medallions and Peach Chutney with Balsamic Glaze

The following recipe comes courtesy of Sandra of TheFoodieAffair.com. We highly suggest you follow Sandra's blog and Facebook page. She is an amazing cook and talented photographer!


Author: Sandra, TheFoodieAffair.com

A few weeks ago a representative of Mandarano Balsamic asked if I would like to sample their balsamic glaze and sauce. I was so pleased to try this family recipe!

Are you familiar with balsamic glaze? Balsamic glaze is the finishing touch of flavor added to a dish. You may have seen it used at restaurants. A popular use for the sauce is to drizzle it on caprese salads; mozzarella cheese, tomatoes and basil appetizer, but it can be added to so many more dishes! Top it on any type of meat, fruit, vegetable, and even ice cream!

Pork Medallion and Peach Chutney with Balsamic Glaze

I played around with different foods and made a couple of appetizers with it, but decided to share a main dish, Pork Medallions and Peach Chutney topped with Mandarano Balsamic Glaze & Sauce. Sounds kind of fancy, right? Don’t let the title intimidate you. This dish is lovely to share with guests, and also simple to make for your family during a busy week.

The texture of the crispy coating on the pork combined with the soft peach chutney is a perfect invitation for a balsamic sauce. The medley is simply out of this world!

Pork Medallions, Easy Dinner

Bottled in Modena, Italy home of some of the world’s best quality aged balsamic vinegar, this thick sauce touches your palate with a rich tang, nicely balanced with sweet undertones.

Savor the moment, seriously.

Prep time
Cook time
Total time


Crispy pork medallions and a moist interior pairs nicely with chutney. This dish is easy to make and the presentation is beautiful when topped with balsamic sauce. I recommend Mandarano Balsamic Glaze & Sauce.
  • 1 (1 pound) pork tenderloin, trimmed and cut into 8 medallions
  • 2 tablespoons Dijon mustard
  • ½ cup panko
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon parsley, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil or grape seed oil
  • 1 tablespoon butter
  • 1 tablespoon garlic, finely chopped
  • 2 shallots, finely diced
  • 1 jalapeño pepper, seeded and diced
  • 1½ (5-6) pounds fresh peaches, peeled and diced
  • ¼ cup sugar
  • ¼ cup brandy
  • ½ cup cider vinegar
  • salt and pepper
  1. For Pork, preheat oven to 450 degrees.
  2. Rub mustard evenly over pork medallions, combine panko through pepper in a large bowl. Dredge mustard coated pork in panko mixture. Heat oil in a large ovenproof skillet (I used cast iron) over medium-high heat. Add pork and sauté 2 minutes on each side or until golden brown. Place skillet in oven and bake for 8 minutes or until pork reaches 145 degrees.
  3. For Peach Chutney
  4. Saute shallots, jalapeño and garlic in melted butter for 1-2 minutes. Add diced peaches. Cook for 2-3 minutes, add sugar, brandy and vinegar. Cook on low heat until peaches are soft. Season with salt and pepper.
  5. Plate two medallions, add chutney, and drizzle balsamic glaze on top.

Pork Medallion and Peach Chutney topped with Balsamic Glaze

Take a close look at the recipe. It’s very easy to make, and my family loved it!

Pork Medallion and Peach Chutney topped with Balsamic Glaze

Guest Blogger
Guest Blogger




August 01, 2013

This looks sounds and looks so flavorful I will be sharing this recipe with the family and trying it out for myself! Thanks!

Helen Bosquez
Helen Bosquez

July 31, 2013

Can’t wait to try this recipe. What a beautiful presentation.

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