It's snowing, it's freezing, it's a bomb cyclone weekend, So while your stuck in your house, why not try my cozy and tender, vinegar dreams Balsamic Pork Tenderloin recipe? For most of my adult life I have rejected using a "slow-cooker" or "crockpot". No one ever had one in my family growing up and truly, I felt like using one was taking shortcut on the lovely but laborious road of cooking something slow and low. I still kind of feel that way. But, having a kid has taught me that shortcuts are sometimes required and necessary if you want to eat, shower, get dressed, leave the house and function in the world. So break out that crockpot (I can't believe I said that) and open up your cabinets. You probably have 90% of the ingredients required for this super delicious and impressive dish already! Don't have a crock pot? No worries, you can take the low and slow road and use a large pot & lid on the good ol' fashioned stovetop. I love doing this with my Staub Cocottes.
2-3 Pound Boneless Pork Tenderloin
1 1/2 Cup Chicken Broth
1 Cup Balsamic Vinegar
1 T red wine vinegar
1 T Worcestershire Sauce
1 T Soy Sauce
1 T honey (full disclosure, I do a very generous tablespoon of honey, I love honey)
3 cloves of garlic finely chopped
1/2 t of red pepper flakes (optional)
S & P
Whisk your broth, vinegars, Worcestershire, soy sauce, honey, garlic and red pepper flakes together in a medium sized bowl,
Salt and pepper your tenderloin
Pour your well mixed sauce into the crockpot and gently place in tenderloin. The tenderloin should be covered by the sauce, if it isn't add a splash of broth. Cover and cook for 6 - 8 hours on low.
When your tenderloin is done, it should easily come apart with a fork, be tender and super flavorful! I typically love to serve this over polenta and with a side of garlic sautéed kale or spinach! If I'm feeling lazy, I skip the polenta. It's still super filling! Don't forget to add some of the glorious juice from the crock pot over each serving!
Take Note: If you cook this on the stovetop, do the same as above, just cook on a low flame and keep the lid on! You can slightly raise the heat and enjoy a shorter cooking time, just be sure to check your pork with a meat thermometer! You can read about safe pork cooking guidelines right here at pork.org!