Out of our element.

When it comes to beef or pork, we’re pretty basic people.

Bar-b-q.

Sometimes, I don’t think we even know that there’s other ways to prepare it. It just doesn’t make sense to us. I can’t really blame Kyle for it. He’s a southern boy after all. But me? I’m just all over the place.

I really think I need a trip back north.

So, I’ve been trying to stay away from bar-b-q because..well…I don’t like being outside. And with the schedule Kyle works, I’d have to be outside to do the grilling..I don’t like that idea.

Well w00t for different ways to cook pork!

During the process, you’ll probably step back and be all “Um, no. This is going to be disgusting.”
Don’t worry. It won’t be.

Balsamic Brown Sugar Glazed Pork Loin

2 lb. pork tenderloin
1 tsp. sage (don’t overdo it)
salt and pepper, to taste
1/2 c. water
1 clove of garlic, minced

(This next list of ingredients is for the glaze.)
1/2 c. brown sugar
1 tbsp. corn starch
1/4 c. balsamic vinegar
1/2 c. water
2 tbsp. soy sauce

First, mince the garlic for the pork loin. Combine it with the sage, salt, and pepper. Rub it all over the tenderloin.

Pop this into the slow cooker and pour the water around it.

Cook this on low for 6-8 hours.
About 15 minutes before the last hour hits, combine all the ingredients for the glaze into a sauce pan. Let it simmer for a bit. It may or may not thicken, but that’s okay.

Then once that last hour hits, start brushing this onto the pork loin a few times while it’s cooking.

You can serve this with whatever side you choose, but we did…

Garlic Roasted Red Potatoes

3 lbs small red potatoes, washed and dried (peels ON!)
1/4 c. oil (vegetable or olive)
salt and pepper to taste
about 2 tbsp. parsley
6 cloves of garlic, minced

Preheat the oven to 400 F.
Take your potatoes and cut them into halves, quarters, whatever gets them to small pieces that are a bit larger than bite sized.

Combine the oil, salt, pepper, parsley, and garlic together, then toss it with your potatoes to coat them.

Spread them into one layer on a greased baking pan.

Bake these for 1 hour, turning them at 20 minutes and then 40 minutes, to ensure proper browning. No burned potatoes for you!

My mouth was watering the entire time. And it works out perfectly. You throw these in with your last hour of the tenderloin and it’s all done at the same time. SO SIMPLE, RIGHT?!

Yeah. And so delicious. My tummy’s grumbling as I’m going through these pictures. Yum.

Make sure you throw some of the juice from the slow cooker over your pork loin. It may be a bit dry, so the juice helps make it oooooh soooooo juicy, and there’s a LOT of flavor in the juice. Use it to your advantage! It’s delicious!

God, slow cookers are amazing. So many working moms use them, but I think they can be a SAHM’s best friend. It’s one less thing for us to worry about, huh?

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About The Ninja

Mother, wife, pet owner, ninja.
This entry was posted in baked, crock pot, dinner, easy, garlic, kid approved, loin, pork, potatoes, red, roasted, simple, slow cooker, tenderloin. Bookmark the permalink.

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