2 February, 2016
Balsamic Pork Tenderloin
I heart pork. I actually prefer pork over chicken. But, I am not the best pork preparer, as it can be a little tricky to cook. That’s why I love when I come by a pork dish that is not only easy, but DELISH.
I found this recipe for Balsamic Pork Tenderloin on the Add A Pinch website. It is made in a cockpot, so it’s something you can prepare in the morning (in like 10 minutes) and forget about it until dinner time. And it will also leave a heavenly aroma around your house throughout the day.
You start by placing the tenderloin in the crockpot. Then combine chicken broth, balsamic vinegar, worchestershire sauce, soy sauce, honey, red pepper flakes and garlic in a bowl. Stir and pour over your tenderloin. Set the crockpot to low for 6-8 hours.
WOW. This loin is super flavorful and juicy. The balsamic has a lot of acidity to it, but the honey really balances it. The red pepper flakes add just a hint of heat to the aftertaste. I had my parents over for this meal (which is always risky cooking a new recipe for guests when you have no clue how it’s going to turn out), and we could not stop eating it!
On a side note…when I was a less experienced cook, I used to leave honey out of a lot of recipes, as it wasn’t something I could justify buying since I didn’t use it a lot. But I have learned a lot about honey over the years. Not only does it pretty much never expire, it is a key component in most recipes that call for honey. It does serve a purpose!! I have found the best honey is a local raw honey that can easily be found at a grocery store or farmers market. Around these parts I highly recommend Keane’s Wee Bee Farm Honey out of Hemlock. I know you can find it at Maple Grille year round.
You can find the full recipe here: http://addapinch.com/cooking/balsamic-pork-tenderloin-recipe/