This week, I made Brown Sugar and Balsamic Pork Tenderloin in the crockpot with Steakhouse style garlic mashed potatoes and steamed broccoli and it was fantastic. It is a pretty simple and easy meal to make.
To get started the first step is to brown the tenderloin. The recipe from Pinterest says to put it in the broiler of the oven but I prefer to use my Dutch oven and before I got my Dutch oven I just did it in a skillet. Once you have browned the tenderloin on all sides you rub it good with a mix of minced garlic and select spices, pour a half cup of water into your crock-pot, and place the tenderloin in the crock-pot on low for seven to eight hours.
About one hour before the tenderloin is done cooking it is time to make the glaze. In a small sauce pan you mix brown sugar, balsamic vinegar, water, cornstarch, and soy sauce. Place the pan over medium heat and once it heats up, stir continuously for four minutes or until the glaze reaches the desired thickness. Over the last hour of cooking, you brush the tenderloin with the glaze. Again, here the recipe says to do this three times, but I do it at least five times and whatever glaze that is left you put out on the side for anyone who might like more added after it has been served.
The recipe for this dish, and the Steakhouse Style Garlic Mashed Potatoes can be easily found on the Ken Cooks page of my website, www.ken_wright_enterprises.com. I hope that you enjoy my blogs and are trying these dishes. Leave me a comment or email at kenneth@ken_wright_enterprises.com and let me know what you think.
