Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

I'm trying to use my crockpot more (and not just for beef stew/pulled pork) and this has been so popular in my house! I've made it 3 times and it is still requested! I serve it with roasted veggies and white rice or buttered noodles! I doubled the sauce and then stored the extra in the fridge for the next time. I will say we are a bunch of big eaters, this recipe says it should serve 6 but we find 4 servings and then still have room for dessert.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Adapted from: Food52

Serves 3- 4

1 teaspoon Italian seasoning or poultry seasoning or sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

• Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
• Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
• 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
• Heat over medium and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
• Serve with remaining glaze on the side

Bruschetta

I was having some of my girlfriends over for dinner the other night, we were all going to bring appetizers.

I had a few tomatoes in my fridge from my CSA and I'm not a huge tomato fan. So what to do with the many tomatoes? Feed them to your friends!

I decided I was going to make bruschetta. I've had brushetta before and I actually don't mind it. Tomatoes aren't so... tomato-y when they are covered in balsamic vinegar and I just adore basil. That said, there was quite a bit of research that went into figuring out the best recipe. I ended up taking elements from a few recipes to create this one.

It is so easy I cannot believe that I didn't make this before!

I prepared the tomato mixture the night before because I wasn't going to have time after work/before people arrived. By making it the night before the tomatoes had some time to marinate and really take on all the flavors of the dressing. I picked up a loaf of bread on my way home from work and then toss the slices of bread under the broiler (crunchy outside, soft inside).

I let everyone assembly their own when they were ready to eat them because I didn't want to get the bread soggy.

Opinions: One of the other girls who was over also doesn't like tomatoes, but we both agreed - bruschetta isn't really tomatoes.
Another said she would have put in more balsamic vinegar, so that is just a matter of opinion, so make sure you test the mix and decide how much you'd like.

 My friends all enjoyed it and we ate all of it!! And this is my go-to appetizer from now on.

Bruschetta 

Approx 6 servings (appetizers)

Ingredients:

1 pint of cherry tomatoes (diced)
1 normal size tomato (diced)
2 tbs sweet onion
1 tsp garlic powder
2 1/2 tsp balsamic vinegar
2-3 tbs fresh basil, chopped
salt & pepper
3 tbs olive oil
1 loaf of bread

Directions:

Dice tomatoes.
Combine garlic, balsamic vinegar, basil, salt, and pepper. Wisk in olive oil.
Combine with tomatoes and onion.

Assembly:
Slice bread, place on a baking sheet and broil for a few minutes. Keep an eye on it though! You want the bread lightly toasty. Top with tomato mixture.

Alternate:

Top tomato mixture w/ cheese & broil (or don't broil); add grated cheese into tomato mixture