Pork

Crockpot Maple and Balsamic Glazed Pork Loin

Maple and Balsamic Glazed Pork Loin

My number one most popular recipe on this blog is the Brown Sugar and Balsamic Glazed Pork Loin and for good reason, it is easy (hello, crockpot) and insanely good. However, I have pretty much kicked refined sugar to the curb and I wanted to make a 21 Day Fix friendly version. After a little experimentation I came up with a new twist on the old favorite and, trust me, it is JUST as good!

Ingredients: 

1-2 lb pork tenderloin
2 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
1/4 – 1/2 cup of water (use 1/4 if you have a 1lb tenderloin, 1/2 if it is 2 lbs)

For the glaze:

3 tbsp maple syrup
1/4 cup balsamic vinegar
1 tbsp cornstarch
2 tbsp coconut aminos (or low-sodium soy sauce)

Directions:

Combine sage, salt, pepper and garlic in a small bowl. Prepare loin by trimming any fat and patting dry with paper towels. Rub the sage mixture over all sides of the pork. Place in crock pot with 1/4-1/2 cup water. Cook on low for 6-8 hours.

About 1 hour before roast is done, whisk together ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush the pork with the glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

6-10 servings. 21 Day Fix: measure out with your red container and count as one red serving.

This is fabulous served with brussels sprouts and mashed cauliflower.

See printable recipe card below.

21 Day Fix Maple and Balsamic Glazed Pork

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Crockpot Maple and Balsamic Glazed Pork Loin
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Crockpot Maple and Balsamic Glazed Pork Loin
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Servings Prep Time
8 10 minutes
Cook Time
6-8 hours
Ingredients
Glaze
Servings:
Instructions
  1. Combine sage, salt, pepper and garlic in a small bowl.
  2. Prepare loin by trimming any fat and patting dry with paper towels.
  3. Rub the sage mixture over all sides of the pork. Place in crock pot with 1/4-1/2 cup water. Cook on low for 6-8 hours.
  4. About 1 hour before roast is done, whisk together ingredients for glaze in small sauce pan. Heat and stir until mixture thickens.
  5. Brush the pork with the glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Recipe Notes

This is fabulous with brussels sprouts and mashed cauliflower.

21 Day Fix: measure out with your red container and count as one red serving

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Recipe Re-visit: Pork and Sauerkraut

I’ve been going through my old food photos to see what I have left over that I never got around to blogging. I haven’t been doing any fun cooking in the hotel. Mostly a lot of crock pot repeats (the brown sugar and balsamic pork has been a staple as well as cream cheese and black bean chicken and the other day was perfectly freezing enough for coq au vin which I still can’t believe is a WW recipe).

Anyway, a lot of what I have to blog are what I call “recipe re-visits”. In the beginning of my blogging days my pictures were less than stellar so I try to go back and re-make some of the meals so that I can take better pictures. I then update the old posts and create a new post as well. For those of you newer to my blog hopefully they are new recipes to you, too!

We have pork and sauerkraut every year on New Year’s Day (apparently it is a Lancaster County thing). These pictures are actually from last New Year’s Day but I never got around to blogging them. This New Year’s we were in the process of moving from my parent’s house to the hotel in PA but Casey’s mom saved us some of hers so we still got to have it. Just a day late!

View the original post and recipe here. I love to serve these with mashed potatoes.

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Pork Tenderloin with Balsamic Cranberry Sauce

This was a fabulous pork dish. I actually made it around the holidays and the colors and flavors do lend well for a nice holiday dish. But, this is so good that you want to eat it all year long! 

 

Ingredients:
1 cup whole cranberries
1 cup water
2 Tbsp sugar (more to taste, if desired)
1 Tbsp olive oil
1 1/2 lbs pork tenderloin
salt
pepper
1 Tbsp butter
1/2 cup chopped shallot (or onion)
1 clove garlic, minced
1 Tbsp chopped fresh rosemary
1 cup chicken broth
2 Tbsp balsamic vinegar

Directions:
Bring cranberries, water, and sugar to a boil then reduce heat and simmer for about 15 minutes, until the berries are softened and most of the water has cooked off, leaving a homemade cranberry sauce.

Preheat the oven to 400. Add olive oil to an over-proof saute pan (I used a Dutch oven) over medium-high heat. Rinse the tenderloin and pat dry. Season liberally with salt and pepper and place pork in pan. Sear the tenderloin on all sides and place the pan in the oven. Roast until a thermometer placed in the center of the meat registers 155, about 20 minutes. 

When cooked, remove the pork from oven and let rest in the pan for 5 minutes. Transfer to a plate and tent with foil.

Place the pan over medium-high heat and add butter, shallots, and rosemary. Cook until shallots are softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth and cook, scraping up the bits from the bottom and sides of the pan. Add cranberry sauce and balsamic vinegar and bring mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until sauce has thickened.

Slice tenderloin and serve topped with cranberry-balsamic sauce. Garnish with additional rosemary.

Serves: 4

 
 

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BBQ Pulled Pork Sandwiches

These pulled pork sandwiches were insanely good. I think it is all about the sauce. This time I decided to make my own sauce and it made all the difference in the world. And you gotta top these delicious sammies with homemade coleslaw!
Use your leftovers to make a BBQ pork pizza with the BBQ sauce in place of tomato sauce, topped with fresh mozzarella, pulled pork, and red onions. After cooking, load with cilantro. So good!

Ingredients:
3 to 4 pounds boneless pork shoulder 
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
Directions:
Rinse the pork shoulder, pat dry, and rub with salt and pepper. Place in a crock pot. Add water and liquid smoke. Cook on low for 8-10 hours until pork is tender. 
Remove pork from crock pot and discard liquid. Place the meat back into the crock pot and shred with two forks. Add barbecue sauce and mix to combine. Cook for 20-30 minutes until warmed through or leave crock pot on warm until ready to serve.
Serve on buns with coleslaw and extra barbecue sauce.
Adapted from Mel’s Kitchen Cafe.

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Parmesan Crusted Pork Cutlets

I try to add in some pork to our diets every now and then because I can tend to cook lots and lots of chicken. I really like using pork tenderloin and this recipe sounded delicious and simple. The dish turned out really tasty, both Casey and I loved it. Leftovers worked well reheated in the oven. I served this with a side of creamy polenta for a perfect meal! Recipe from Real Simple.

Ingredients:
1 pork tenderloin (about 1 pound)
1/2 cup all-purpose flour
2 large eggs
1 cup dry bread crumbs
1 teaspoon kosher salt
1/4 cup (1 ounce) grated Parmesan
4 tablespoons olive oil
6 cups arugula, rinsed and dried
2 tomatoes, sliced into wedges
1 tablespoon extra-virgin olive oil
1 lemon, quartered
Directions:
Heat oven to 400° F.
Thinly slice the tenderloin on a diagonal into 8 pieces. Pound the slices to a 1/4-inch thickness.
Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan. Working in batches, lightly coat the cutlets first in the flour, then in the egg mixture (allowing any excess to drip off), and finally in the bread crumb mixture.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side. Place the cutlets on a baking sheet. Wipe out the skillet and repeat with the remaining olive oil and cutlets. Transfer to oven and heat until the pork is cooked through, 8 to 10 minutes. Divide the arugula and tomatoes among individual plates and drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges.
Servings: 4
Calories: 379
Linked to Fudge Ripple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Slow Cooker Green Chili Pork Tacos

Talk about a simple and satisfying meal! I have been singing praises of crock pot meals forever, they are just so simple and great for weeknight meals. This recipe is from one of my favorite food blogs of late, Let’s Dish.
I served these with guacamole, and some feta cheese. I love using feta or goat cheese in Mexican dishes. I planned on making smashed black beans as well but I ran out of time and we ended up being completely satisfied with just the tacos anyway. I used a 1.5 lb roast and a jar of Rosa Mexicano Salsa Verde de Habanero and this fed Casey and I for two nights.

Ingredients:
1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
3 tablespoons lime juice
1 small onion, chopped
1 cup fresh cilantro, chopped
3 roma tomatoes, chopped
Corn or flour tortillas
Directions:
Place pork roast in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove pork from slow cooker and shred with two forks. Return to slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into tortillas. Top with onion and cilantro mixture and chopped tomatoes.
 
Linked to Fudge Ripple Tuesday Night Supper Club and Prairie Story Recipe Swap Thursday.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Brown Sugar and Balsamic Glazed Pork Loin

This was a cinch to make and seriously delicious. Casey and I both loved it and it will definitely be a regular on our menu. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts. It was one of those meals that left me completely satisfied and happy but without feeling like I overdid it.
*Update: I have created a version of this that is 21 Day Fix approved: Maple and Balsamic Glazed Pork

Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
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 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8

Linked to For the Love of Blogs Tasty Tuesday and Mostly Food and Crafts Mostly Made by You.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Herb-Crusted Pork Tenderloin with Vegetables

Back to low-calorie meals after all that Thanksgiving feasting! This Weight Watchers recipe was tasty and easy, although the prep work took a bit of time. This would probably be best if you have a mandolin that can julienne the veggies.
What does everyone think about the new point system at Weight Watchers (read about it here)? I think it will take a couple weeks to get used to but the new approach makes a lot of sense to me. I am hoping that it will help me make smarter choices based on more than just calorie content.
I am also planning to go back through my recipes and convert the old points values to nutritional information.
Ingredients:
1 pound lean pork tenderloin, trimmed of all visible fat
3/4 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup parsley, fresh, finely chopped
2 Tbsp rosemary, fresh, finely chopped
2 Tbsp thyme, fresh, finely chopped
4 tsp olive oil, extra-virgin
4 medium carrots, cut into matchstick-thin strips
4 stalks celery, cut into matchstick-thin strips
3 medium parsnips, peeled and cut into matchstick-think strips
1 clove garlic, smashed with the side of a chef’s knife, then cut in half
3/4 cup reduced-sodium chicken broth
Directions:
Preheat the oven to 425°F.
Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Fold the narrow end of the tenderloin under. Combine the parsley, rosemary, and thyme on wax paper. Roll the pork in the herbs, lightly pressing them so they adhere.
Heat the oil in an ovenproof nonstick Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Add the carrots, celery, parsnips, and garlic to the pot. Sprinkle the vegetables with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Pour in the broth.
Roast, tossing the vegetables once or twice, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium and the vegetables are tender, about 20 minutes. Let the pork rest for 5 minutes, then transfer to a cutting board and cut into 1⁄2-inch-thick slices. Serve the pork with the vegetables and any pan juices. Yields 3–4 slices of pork with 1 cup of vegetables per serving.
Servings: 4
Calories: 318
 
Linked to: Tuesday Night Supper Club at Fudge Ripple and Tasty Tuesday at For the Love of Blogs.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Brazilian Feijoada

This recipe is from my sister-in-law, Jillian, who loves Brazilian food. I also had some help from my friend Jen who used to live in Brazil and gave me some great tips for this recipe. It was great to try because I have never made anything like this before. It’s very inexpensive and quite good! I served it over rice and with orange slices at Jen’s suggestion. She also suggested collard greens as a traditional side dish for this meal. Thanks so much for the recipe, Jillian! Also, thanks to my mom for my new dutch oven!

Ingredients:
1 lb black beans
1 onion, roughly chopped
1 tomato, diced
2 slices of bacon, chopped
1 lb hot smoked sausage links, cut into 3/4″ pieces
2 bay leaves
Salt, to taste
Orange slices for garnish
Directions:
Cover beans in a generous amount of water and soak overnight. Drain the beans and place in a dutch oven. Cover with water by 3 inches. Add bay leaves and salt, to taste.
Bring to a boil then reduce heat to low.
Cover and simmer until beans start to get soft, 2 to 4 hours. Add additional water, as necessary, if beans begin to turn dry. I actually had too much water and had to remove some after they finished cooking.
Saute the meat and onion until thoroughly cooked and onions begin to turn soft and translucent. Add the tomato and saute another minute or two.
Add mixture to beans and cook for 30 minutes.
At this point I still had a lot of excess liquid in the pan, so I removed most of it and let it cook down, uncovered at slightly higher heat for about another 30 minutes.
Discard bay leaves, adjust salt to taste, and serve over rice with orange slices.

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Pork Chops Stuffed with Feta and Spinach

This was a solidly good Cooking Light recipe. Easy to make and the stuffing and dressing were excellent. I served it with Orzo Pilaf.

Ingredients:
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano

Directions:
Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

Serves: 4
Calories: 232

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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