My daughter has this runny nose. It somehow creates this constant smear of dirt on the side of her cheek. If you have kids you know exactly what I am talking about. I’ve spent the last two days wiping her face clean on 30 minute intervals. And now I have a 102+ temperature. GREAT.
I am keeping a good 3 foot distance between me and my 5 month old for the moment. There is nothing worse than a sick baby. But because I know I can’t, all I want to do is pick him up, squeeze him, and plaster him with kisses… I just want to devour that baby! I’ll have to settle with just appreciating his cuteness from afar until I am better though.
On a totally different note- I made this crockpot pork for Dave last week. I am always looking for new things to make for him, to keep things interesting. I don’t know why I bother though. I am sure he wouldn’t feel any different about the meals I made for him if I simply rotated the same 3 meals for the rest of his life. I swear, if food wasn’t necessary for survival he wouldn’t eat. He’s crazy.
So since I don’t eat pork, I didn’t personally try this meal and can’t tell you what I thought of the recipe. I can tell you that my Husband ate it until there were no more leftovers and he was very pleased with it. It is also highly rated at the site where I found the recipe. Not to mention that it was super easy to make as well. It is a crockpot recipe after all!
And even though I don’t really eat meat, I do have a great appreciation for a good caramelized crust. The original recipe has you start to glaze the pork during the last hour of cooking and then serve it as is when it is done in the crockpot. I didn’t both glazing it in the crockpot and instead glazed in on a sheet pan and put it under the broil. I repeated this 3 or 4 times to get a good caramelized crust going. I just think its a better method, even if it is a bit more work. There is no way it will caramelize in the crockpot, will it? I don’t know, I don’t make enough crockpot recipes to have any idea. Anybody out there know whether of not it would?
- 2 pounds Pork tenderloin
- 1 teaspoon Ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 clove Garlic; crushed
- ½ cup Water
- ½ cup Brown sugar
- 1 tablespoon Cornstarch
- ¼ cup Balsamic Vinegar
- ½ cup Water
- 2 tablespoons Soy sauce
- Mix together the seasonings: sage, salt, pepper and garlic.
- Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
- Cook on low for 6-8 hours.
- hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, 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 crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.
adapted from Big Oven