Apple Maple Balsamic Pork Tenderloin

I made this roast yesterday for a mommy friend and it smelled so good that I had to make it again today for our family. It's super easy and has a nice Autumn aroma that fills the house.

1/4 c Maple Syrup (DO NOT use Pancake Syrup)
1/8 c Balsamic Vinegar
2 c Chicken Stock
1/8 c Red Onion thinly diced
2 tbsp fresh sage thinly sliced
2 tbsp fresh thyme
Salt and Pepper to taste
2-4lb Pork Tenderloin
3 Gala Apples (cut into eighths)

1-2 tsp Corn Starch

In a warm skillet, heat 1-2 tsp olive oil or simply spray pan with oil. When pan is hot (medium-medium high) sear all sides of your roast beginning with the fatty side first. You're looking for the meat to lightly brown. This will give it a nice exterior color and help the fat to caramelize (something that doesn't happen in a crock-pot). Once you've seared all sides, set roast in your crock pot. Add onions to same pan and allow them to sweat. When they start to breakdown add chicken stock (only 1/2 cup). This should release anything sticking to the pan. Simmer and add maple syrup and vinegar. stir together and cook for one minute. Add herbs and cook just long enough to release their aroma. When you start to smell the thyme and sage coming up from the pan remove from heat and pour over your roast.

Add remaining chicken stock and apples to the crock-pot. Cover and cook on high for 4 hours or low for 6-8 hours. (Pork should measure 150 degrees)

Remove the roast from the crock-pot. Allow to rest on cutting board for 10-15 min.

While pork is resting, use a strainer to desperate the liquid in your crock-pot from the herbs and apples. Place liquid back in your skillet and bring to a simmer. Add cornstarch and simmer for a few minutes. Set aside. I kept my herbs mixed in with apples, but if it bothers you pick out the apples to serve with your roast. Nothing pairs better with pork than cooked apples in my opinion.

Slice your roast. Arrange your apples. Pour "gravy/glaze" over the top and serve. Enjoy! :)

I think this pairs well with sweet potatoes, butternut squash, wild rice and other autumnal fare! :)

Enjoy! Happy Eating! :)

Slow Cooker Pork Green Chili

Slow Cooker Pork Green Chili
(Honorable mention to Olga Attebery for a tip with the sauce)

1 4lb Pork Picnic Roast
1 lg (16 oz) can of Tomatillos
1 small can (4 oz) Salsa Verde (Herdez)
1 tsp Mexican Oregano
1 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Garlic Powder (or 2 cloves fresh crushed garlic)
1 tsp sugar
salt and pepper to taste

Toss all ingredients into slow cooker. Cook for 8-10 hours on low or 5-7 hours on high (until pork easily shreds when pulled with fork).

When pork is completely cooked, remove meat and allow to rest on cutting board. Carefully pour "juice" and tomatillos into food processor or blender. Blend for 10-15 seconds until tomatillos are pureed. Taste and make adjustments as needed with salt, pepper and sugar (1/2 tsp. at a time is the safest way to not over do it). For more spice, add some red pepper flakes.

Shred pork and pour green sauce over pork. Let rest in sauce for 5-10 min.

Serve with fresh tortillas and guacamole. My favorite guac is "Wholly Guacamole". We buy the spicy, but beware - it is actually spicy!

Happy Eating!