Balsamic Pork Tenderloin

Alan had an interview to do the other night and asked me to cook dinner for them. No problem, except I've been on a "I-don't-want-to-go-to-the-grocery" kick for about 6 weeks now. I keep just making do and running in to get 1 or 2 must-haves. That being said, I found a pork roast in the freezer and laid it out to thaw, and started Googling for recipes. Something new and different.

I ran across this one and realized I had all the ingredients. It turned out quite tasty, but next time I'll cut back on the vinegar a bit as it was too strong for my palate.

Balsamic Pork Tenderloin Recipe

Prep time
5 mins
Cook time
4 hours
Total time
4 hours 5 mins

Balsamic Pork Tenderloin that just melts in your mouth! This slow cooker balsamic pork tenderloin recipe is perfect for those busy weeknight supper or even special occasions!
Author: Robyn Stone | Add a Pinch
Serves: 6-8
Ingredients
1 2-3 pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped
Instructions
Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

Store remaining gravy in an airtight container in the refrigerator for another use.

*******

After I got the roast going, I planned the rest of dinner. Cranberry Nut Rice Pilaf and I wasn't sure what else. 

I went to my nephew's birthday pool party and hung out there. Got an email about my friend Robyn's death, and headed home. I remembered on the way that I had company coming for dinner and only a partial meal, so I stopped and picked up fresh broccoli to steam. I also cheated and got a pound cake, some strawberries, and whipped cream for dessert, as well as a loaf of sourdough bread.

When I got home, I double checked to see what time the guest was arriving (all the while thinking I really just wanted to sit down and process my loss). That's when my husband and son both looked at me quizzically and said, "That's tomorrow night". Really?

It's a good thing pork roast is often better the second day!

linking up to Made by You Monday 

Apricot Pork Tenderloin

We had guests for dinner Friday night, and I was really pleased with the menu, so over the next few weeks I'm going to share the recipes for most of the items I served.

First of all, here's the table setting. I always enjoying including pictures of the table. The tablecloth is vintage (I'm not sure where I picked it up). The china is Blue Heritage that I picked up at an antique store a few years ago while vacationing with my daughter in Missouri. The flatware is my grandmother's silver plate, and the glasses are from Ikea in Austria (2006 trip). My daughter brought me the napkins rings back from a trip to Ukraine. The napkins are from Target. The candle stands are from SERRV.org. Now that we covered all of those details lets talk about the menu.

Apricot Pork Tenderloin

Parmesan Grits

Steamed Broccoli with Garlic

Butter Muffins

Peach Tea

Chocolate Flan Cake topped with

Caramelized Spice Pears

Vanilla Ice Cream

Today's recipe is Apricot Pork Tenderloin. I found this recipe and started playing with it. So here's my version.

2 pound pork tenderloin

salt and pepper to taste

1 teaspoon dried thyme

2 teaspoons garlic powder

9 oz. apricot preserves

2 Tablespoons honey

1/4 cup butter, melted

1/2 cup water

10-12 dried apricots

Preheat oven to 350 degrees F. 

Spray a covered roasting pan with cooking spray, and place pork in pan. 

Mix all dry seasoning ingredients in a small bowl, and distribute evenly over the pork.

Combine butter, apricot preserves, honey, and water in another bowl and blend. 

Pour over pork.

Sprinkle dried apricots around pork.

Roast, uncovered, for 30 minutes. 

Baste, cover roasting pan, and bake an additional 1 hour, or to desired tenderness. More water may be added to retain moisture (I used hot water). 

Slice or shred to serve.

Serves 6-8.

The only picture I have of it is after dinner, but it was a huge hit. This is the third time I've served this, and it get raves each time.

Happy eating!

linking up with Made by You Monday

A Little Bit of Bragging

May I just brag for a moment?

I have 4 freshly baked loaves of sourdough bread on the cooling racks 
. . . 4 mini loaves of whole wheat sourdough bread in the oven
. . . 5 pounds of pork tenderloin medallions in the crockpot 
. . . and a HUGE milk salad chilling in my refrigerator  
. . . oh yes, and 8 mini loaves in the refrigerator as well (well 7 now).

And it's just 8 AM.

I'm rockin' it this morning : )

Blessings!

Made by You Monday -- Pecan Roasted Pork

Now that the holidays are officially behind me, it's time for something different in the kitchen. I love pork tenderloin. It's tasty and cooks up quickly or slowly -- whichever you need. This one's pretty quick and looks as if you spent hours slaving over it. Serve it with some steamed broccoli and potatoes, and you'll have a lovely meal.

1/2 cup pecan pieces
1 Tablespoon brown sugar
1/2 cup French-fried onion rings
1/2 teaspoon salt
1/8 teaspoon coarse ground pepper
cooking spray (I use Pam Organic Canola Oil)
2 lb. pork tenderloin
     Preheat oven to 425 degrees. Coat a baking sheet with cooking spray. Place pecans, onions and sugar in food processor; process until coarsely chopped. Place mix on a plate.
     Season pork with salt and pepper; roll in pecan mixture until well-coated. Place 1 inch apart on baking sheet. (I sprinkle on the remaining crumbs from the the plate at this point.) Coat top of tenderloins with cooking spray. Bake 25-30 minutes or until internal temperature reaches 160 degrees.
     Let pork stand 5 minutes; cut into 1" thick slices.


link up to Made by You Monday at Skip to My Lou