Slow Cooker Balsamic Glazed Pork Tenderloin

Notes: This is incredibly easy and incredibly tender. It is our favorite pork recipe.

Serves about 6.  

Pork:

1 (2 pound) boneless pork tenderloin

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, crushed

1/2 cup water

Glaze:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup blackberry ginger balsamic vinegar (regular balsamic can also be substituted)

1/2 cup water

2 tablespoons soy sauce

Combine sage, salt, pepper and garlic in a small bowl. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for about 4-6 hours. 

About 1 hour before roast is done (when is cooked and getting tender), combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Pour over roast, basting with sauce 2 or 3 times during the last hour of cooking. Serve with glaze on the side.

Rosemary, Balsamic, and Garlic Roasted Pork Tenderloin

Serves about 4 (depending on size of tenderloin). 

1 pork tenderloin, trimmed

3 cloves garlic, cut into 2 pieces each

¼ cup balsamic vinegar

Olive oil

Kosher salt

4 sprigs rosemary, chopped

Preheat oven to 450 degrees. Using a small sharp knife, cut 6 deep slits into pork. Stuff each slit with a piece of garlic. Coat pork with balsamic vinegar and place in a small cooking sheet or pan. Season generously with salt and rosemary; drizzle with olive oil. Cook until internal temp reaches 155 degrees, about 30 minutes. Let rest before slicing.

Pork Carnitas with Roasted Tomato Salsa and Pickled Onions

Adapted From Top Chef Contestant Kelly Liken. 

Serves 4-6. 

Roasted Tomato Salsa:

3 tomatoes, sliced

½ red onion, sliced

¼ cup lime juice

½ cup cilantro

Olive oil

Salt & Pepper

Place sliced tomatoes and red onion on cooking sheet. Drizzle with olive oil and season with salt and pepper. Roast tomatoes and onion under broiler until charred. In a blender or food processor, add roasted tomatoes and onions, lime juice, and cilantro. Blend until smooth.

Pork Carnitas:

2 lbs pork butt/shoulder

2 Tbl chili powder

1 Tbl garlic powder

1 Tbl onion powder

Salt & Pepper

Water

Coat pork with spices and season with salt and pepper. Place in a crock pot. Pour about 1/2 cup of water in the bottom of the crock pot. Cover and cook 8-10 hours on low, until meat is tender and easily shredded. Discard liquid. Pull pork into bite-size pieces, and mix with roasted salsa. Keep warm.

Pickled Red Onions:

1 red onion, julienned

3 cups water

1 cup lime juice

Boil water and pour over onions. Let sit for 5 minutes. Strain. In a non-reactive bowl, combine onions and lime juice and let sit overnight covered and refrigerated. Strain juice off and discard.

Assembly:

½ cup fresh cilantro leaves

½ cup crumbled Mexican cheese or crumbled feta

Corn tortillas

Warm tortillas. Top with pork and salsa mixture. Garnish with red onions, cheese, and cilantro.