It's six o'clock. Dean Martin is crooning in the background. I'm carefully brushing the pastry of the Beef Wellington with a final layer of egg wash before placing it in the oven. I then grab my glass of Cabernet, In Style magazine, and settle into my favorite plush white arm chair with the cashmere throw falling around my shoulders...
The spraying sound of an entire bag of goldfish crackers being dumped onto the the kitchen floor snaps me back to reality. It's six o'clock. Everyone is starving. Skidamarinky Dinky Dink is blaring in the background. The only "whine" around is that of a 4 year old complaining of hunger pains. A 2 year old looks up at me, throws the empty goldfish bag on the floor, grabs a handful of crackers and hot steps it out of there before I can shriek, grab the perpetrator, or yell "Seriously???" Desperate 2 year old has also swiped a bag of croutons and a canister of bouillon cubes from the pantry in hopes of sustenance.
I sweep the crackers up, and finish just in time to remember I have garlic bread under the broiler. Dashing over to the oven, I open it, pleading with the Burnt Bread gods to spare me just this once. No such favor given...I take the charred bread out of the oven, suppressing a long string of curse words, er, I mean tears, I take a step and pulverize three goldfish with my big toe. Does this describe your pre-dinner hour at all? Perhaps things are a bit more peaceful for you, perhaps a bit crazier!
I am not in a Beef Wellington or Duck a l'orange season of life right now. I am however, always in search of delicious recipes that could rival these two elegant classics, yet fit into my circus of a day without 3 pages of ingredients. Enter this recipe...
Hands down, this is my kind of dish. Simple, unfussy, great for a weeknight, and yet special enough to serve to guests. Plus, the slow cooker does most of the work for you and fills your home with an amazing aroma. Using just a few ingredients that you most likely have in your pantry, this glaze brings pork to new heights! It also pairs well with Chicken, Salmon, or an old shoe. Yes, it's that yummy!
The spraying sound of an entire bag of goldfish crackers being dumped onto the the kitchen floor snaps me back to reality. It's six o'clock. Everyone is starving. Skidamarinky Dinky Dink is blaring in the background. The only "whine" around is that of a 4 year old complaining of hunger pains. A 2 year old looks up at me, throws the empty goldfish bag on the floor, grabs a handful of crackers and hot steps it out of there before I can shriek, grab the perpetrator, or yell "Seriously???" Desperate 2 year old has also swiped a bag of croutons and a canister of bouillon cubes from the pantry in hopes of sustenance.
I sweep the crackers up, and finish just in time to remember I have garlic bread under the broiler. Dashing over to the oven, I open it, pleading with the Burnt Bread gods to spare me just this once. No such favor given...I take the charred bread out of the oven, suppressing a long string of curse words, er, I mean tears, I take a step and pulverize three goldfish with my big toe. Does this describe your pre-dinner hour at all? Perhaps things are a bit more peaceful for you, perhaps a bit crazier!
I am not in a Beef Wellington or Duck a l'orange season of life right now. I am however, always in search of delicious recipes that could rival these two elegant classics, yet fit into my circus of a day without 3 pages of ingredients. Enter this recipe...
Hands down, this is my kind of dish. Simple, unfussy, great for a weeknight, and yet special enough to serve to guests. Plus, the slow cooker does most of the work for you and fills your home with an amazing aroma. Using just a few ingredients that you most likely have in your pantry, this glaze brings pork to new heights! It also pairs well with Chicken, Salmon, or an old shoe. Yes, it's that yummy!
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Photo Credit : Janelle Landis
Sweet Balsamic Glazed Pork Loin (Slow Cooker)
Serves 4-6
INGREDIENTS:
Pork:
2-3 pound boneless pork loin roast, trimmed of large fat pockets
(you may use a tenderloin as well)
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed (fresh jarred garlic is a great timesaver!)
1/2 cup water
Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce heat, and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, slice or shred and place on a platter. Drizzle the glaze over the pork and serve.
On the Side: I serve this dish with Whipped Potatoes, a Green Salad, and these amazing & easy Buttered Rosemary Rolls from the Pioneer Woman.
Recipe Source: Adapted from C&C Marriage Factory
Serves 4-6
INGREDIENTS:
Pork:
2-3 pound boneless pork loin roast, trimmed of large fat pockets
(you may use a tenderloin as well)
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed (fresh jarred garlic is a great timesaver!)
1/2 cup water
Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce heat, and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, slice or shred and place on a platter. Drizzle the glaze over the pork and serve.
On the Side: I serve this dish with Whipped Potatoes, a Green Salad, and these amazing & easy Buttered Rosemary Rolls from the Pioneer Woman.
Recipe Source: Adapted from C&C Marriage Factory
