Actual Dinner (if I were a housewife)

Nov 10, 2011

The last time I got to visit Josh in Dallas, I finally got the chance to cook a real live home cooked dinner.
. . . and it was phenomenal.

My mom made this recipe from Pinterest for Trish & I the other night, and as soon as I had it, I knew I had to make it for Josh.

Brown sugar and balsamic glazed pork tenderloin.
(Pic from here)

Only problem, in all the moving that comes with the clinical rotation 2nd year of PA school, I "misplaced" my crock pot.
So, I improvised.
I did it crockpot-less.
Rebellious, I know.

Boneless pork tenderloin (the 1 lb tenderloin was enough for the both of us)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove crushed garlic
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

I rubbed the pork loin in the seasonings above, then I just cooked it in a covered glass dish in the oven on 275 for 4 hours.
After those 4 hours, I would coat the pork in some of the glaze every 30 minutes for 2 more hours.
It may be way easier and less time consuming to just cook it with a crock pot, but hey, you gotta do whatcha gotta do.
I think the biggest success of the meal was that I made sure to save some of the glaze to put on the baked sweet potatoes.

Now, don't be scared if you aren't a pork tenderloin fan.
I'm not necessarily the biggest fan in the world, but this ended up coming out with a constancy similar to a roast . . . and what southern boy doesn't like a roast?

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