Wednesday, May 21, 2014

Balsamic-Maple Pork Tenderloin

If there's one thing that I've come to love doing in recent years, it's cooking. I love that I can combine ingredients, add some heat (usually), and then end up with something new (and tasty!). My mom isn't a huge fan of cooking and I didn't grow up living near my grandparents, so the skills and techniques of cooking and baking were not instilled in me at a young age. Actually, my dad loves to tell the story of how I almost killed them all with undercooked chicken. It was ONE TIME! Haha. But sadly, it did happen. I had the temperature up too high, and so the outside was definitely done, but it never reached that internal temp. of 165. Yikes! Luckily, everyone survived and they live on to tell the tale...again...and again...and again! In truth, I bet they're just jealous of how far I've come and are now sad they don't get to experience the magical creations that come out of my kitchen. Ha! Well, I say all of that to say this, sometimes I just don't have the energy to cook. Especially Fridays. By the end of the week, I'm pooped. Fridays are usually crockpot days! Crockpots are pretty magical in their own right. Take it out, combine the ingredients, turn it on low, and voila 6-8 hours later you have a beautifully prepared entree, side dish, one pot wonder, dessert, etc. One of my favorite things to make in the crockpot is pork tenderloin. With the right ingredients you can turn this nice piece of meat into something really spectacular. I'm a fan of combining balsamic vinegar and maple syrup together, because it gives the meat a lovely sweet and savory flavor. This would also be a great with a beef roast. I actually use beef and pork interchangeably when making this entree. 

Balsamic-Maple Pork Tenderloin

Prep Time: 5 minutes
Cook Time: 7 hours
Serves: 5-7

Special Tools:

2 pounds of pork tenderloin
3 tbsp of maple syrup, grade b
3 tbsp extra virgin olive oil
3 tbsp of balsamic vinegar
2 tbsp of coconut aminos
1/2 cup of low sodium beef broth
1 1/2 tbsp dried thyme
4 cloves of garlic, minced
1 tsp of onion powder
1 tsp of paprika
1 tsp of coarse sea salt
1 tsp of freshly cracked black pepper
1/4 tsp of cayenne pepper

1. Put the pork into the crock pot and give it several stabs (but not all the way through). Stuff the minced garlic into the pork where you stabbed it. 
2. Add the rest of the ingredients over the top of the pork
3. Turn the crockpot on LOW.
4. At 6 hours, take two forks and shred the pork. It should absorb most of the liquid left in the crockpot. Add a bit of water (maybe 1/4 to 1/2 a cup) to prevent it from drying out. 
5. Cook for one more hour until it is super tender. I like to serve mine along side some garlic cauliflower mash and brussels sprout slaw. The leftovers also make a great accompaniment to some fried eggs in the morning!

1 comment:

  1. Sounds delicious! So proud of you and thankful for all your cooking tips. At least someone in our family has learned how! Love you!