As fall starts to show her colors and the crisp weather brings our family indoors to dine, my taste buds start to crave more hearty, rustic meals. I want dishes that burst with flavor but fit easily into my hectic daily routine of work, school and taxiing kids to sports.
Amid the daily grind of homework, permission slips and wondering WHERE ON EARTH all the clean socks have gone, I hope to nourish my family, equip my children with some basic kitchen skills and hospitality that include others in our home.
Last night, we had friends over for supper and I put Balsamic Maple and Brown Sugar Pork Tenderloin, my slow cooker and my 5-year-old daughter to work. This was the perfect dish to help her gain confidence in the kitchen and as our guests ate, they raved about the flavorful pork. My daughter beamed with pride as I told our friends that all compliments should go to her and not me!
This meal will fill your hustling and bustling home with a savory smell that denotes effort and care, but is so simple that even a 5-year-old can prepare it all by herself! Maybe you can give it a try tonight.
Balsamic and Maple Dijon Pork Tenderloin
2 Lbs Pork Tenderloin
Salt and Pepper to taste
2 Cloves Minced Garlic
2 Tbsp Real Maple Syrup
4 Tbsp Dijon Mustard
2 Tbsp Honey
2 Tbsp Brown Sugar
1 Tbsp De Nigris Aged Balsamic - 55%
½ tsp Dried Thyme
1 Tbsp Cornstarch
1 Tbsp Water
- Place tenderloin in slow cooker. Sprinkle with salt and pepper.
- Combine together garlic, mustard, honey, brown sugar, De Nigris balsamic, thyme, maple syrup.
- Pour over pork. Turn pork to coat.
- Cover and cook on high for 3-4 hours.
- Remove pork and cover with foil to keep warm.
- Put juices in pan and bring to a boil over heat. Simmer for 8-10 minutes and then add in cornstarch that has been mixed into cold water. Whisk into juices and cook for one minute longer until thickened.
- Pour juices over pork.
- Serve with mashed potatoes, bacon wrapped brussel sprouts, crusty bread and butter!