A day spent in my home kitchen is extremely rare these days! I love it when I get the chance to try new recipes for a different twist! I recently came upon a delicious recipe from www.skinnypoints.com, and loved the final result! Tenderloin is one of my favorite cuts of meat, so this one grabbed my attention! It was so flavorful and tender.
Crock-pot Brown Sugar Balsamic Glazed Pork Tenderloin- serves 10-12
- 3/4 c. water- pour into a large greased crock-pot
- 4 lb. fresh pork tenderloin
- 2 tsp. ground sage
- 1 tsp. Happy Salt
- 2 cloves fresh garlic, crushed
Mix together the sage, Happy Salt and fresh crushed garlic. Rub this mixture entirely over the fresh tenderloin. Place rubbed tenderloin in the crock-pot with water and cook on LOW heat for 8 hours.
Remove the tenderloin from the crock-pot and slice into 3/4″-1″ slices with a sharp knife. Line up the slices in a lightly greased baking dish and set aside to make the glaze (cover the meat lightly).
Brown Sugar Balsamic Glaze
- 1 c. packed brown sugar
- 2 Tbsp. cornstarch
- 1/3 c. Balsamic Vinegar
- 1 c. water
- 1/4 c. soy sauce
Whisk together and heat over medium heat, bringing to a gentle boil for 4 minutes. Remove from heat and drizzle this glaze over the sliced tenderloin. Place glazed meat under the broiler for 1-2 minutes until the glaze bubbles and caramelizes. I repeated this step 2-3 times. Serve with remaining glaze on the side. Delicious with your favorite rice dish! Enjoy!
Another favorite August treat is the abundance of FRESH PEACHES! I you ask my family what their very favorite food is that we put up for the winter- it would be ‘frozen peaches’! This was a favorite of mine as I was growing up, and nevertheless, a favorite around our family table as well! Every August, I keep my eye open for Michigan Red Haven peaches. This year, that crop was scarce! I took advantage of the Peach Truck tour that landed at Bennets Greenhouse a couple of weeks ago. These beautiful Georgia peaches were so beautiful, full of flavor, and nearly burst with a golden peach color and deep red centers. We spent a few hours blanching, peeling, slicing, sugaring, and packaging, and in the end, tucked away 30 quart in the freezer. When the snow flies, we will enjoy serving these peaches partially frozen. Yum!