balsamic vinegar – Poore Amy

No secret here – I love a crock pot meal.

I love them even more now that I have started using crock pot liners! They make easy, easier!!

I don’t know about you but I absolutely despise scrubbing all the cooked on mess off! It really needs to soak off but I hate leaving things soaking in the sink. I want it all cleaned up and put away, right away.

Definitely my OCD coming out. An affliction that has been greatly tested with an 8 month old. 🙂

Sweetened Balsamic Glazed Pork Loin

(adapted from Food52)

Pork

2 pounds Pork Tenderloin
1 teaspoon Ground Sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Clove Garlic; crushed
1/2 cup Water

Glaze

1/2 cup Brown Sugar
1/2 white sugar
1 tablespoon Cornstarch
1/4 cup Balsamic Vinegar
1/2 cup Water
2 tablespoons Soy Sauce

Mix together sage, salt, pepper and garlic. Rub onto tenderloin and place in crockpot with 1/2 cup of water. Cover and cook on low for 6-7 hours.

With about 45 minutes left to cook, preheat oven to 350º and mix together glaze ingredients in a small sauce pan over medium/low heat until thickened. Remove pork loin and place in oven safe dish and spread half the glaze onto pork and cook in oven for around 15-20 or until glaze starts to firm up.

Remove from oven, shred meat and drizzle remaining glaze.

-abp

I marked an item off my Bucket List!

I went to see Bon Jovi in concert!! YIPPEE!!

Oh! It was awesome! This dream has been 20+ years in the making!

But because I had to go to Atlanta mid week to see them it kind of knocked out a couple of days which meant I had plenty I needed to get done on Tuesday.

I needed a meal that would cook itself.

Thank goodness for the trusty old crockpot!

(as you can see, I was really off my schedule considering it’s Saturday before this was posted)

Balsamic Pot Roast (adapted from Little B Cooks)

3 lb beef chuck roast
garlic salt and pepper for seasoning
2 Tbs olive oil
1 onion, sliced
3-4 potatoes, cut into quarters
1 cup baby carrots
1/2 Tbs dried rosemary
1 tsp poultry seasoning
2 bay leaves
3 cloves garlic, smashed
1/3 cup balsamic vinegar
1 cup red wine
1 can (14.5 oz) beef broth

Season roast with garlic salt and pepper and sear both sides in olive oil.

Place in crockpot, top with onions, potatoes and carrots.

Mix remaining ingredients in bowl and pour over meat and veggies in the crock pot.

Cook on low for 8 hours.

I must add – I know my photos are not the super impressive works of art that a lot of blogs have but regardless – pot roast just does not photograph well. 🙂