Good.  Now put some balsamic vinegar in a sauce pot, bring it up to a slow simmer and add a tbsp of sugar.  Let it reduce a little.  Then drizzle on fruit or vanilla ice cream and you're in heaven I tell you.

Oh dear.  What cut of pork did you use?  I've been making Jamie's blackened pork tenderloins for years with great success.  The key is not to cook them well done.  I like to see a hint of blush on the meat.

I've also used this recipe on a fatty pork chop and it works great too.