So Sunday dinner tomorrow will be this recipe. I will be happy to share the results after I gobble this delightful dish up tomorrow. For dessert another new recipe (found on Pinterest) Almond Joy Bars! YUM YUM and YUM! Original Recipe Links are listed below. I LOVE New Recipes!
Brown Sugar and Balsamic Glazed Pork Loin
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.
Desert...
Almond Joy Bars
Photo Credit: Chris, Mele Cotte
10 Tbsp. unsalted butter, room temperature
¾ cup light brown sugar, packed
2 ½ cups pastry flour (all-purpose works as well)
½ tsp. fine sea salt
28 ounces of sweetened condensed milk
28 ounces shredded coconut
1 tsp. vanilla extract
4 cups Bittersweet Chocolate Baking Chunks (like quality Scharffen Berger)
¾ cup creamy peanut butter
Preheat oven to 350° F . Line a sheet pan (like a 15X10X1 pan) with aluminum foil and coat with canola or vegetable spray.
In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.
In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.
Melt the chocolate over a double boiler. Add peanut butter and stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.
Almond Joy Bars from http://www.melecotte.com/2011/08/almond_joy_bars/
Pork Loin recipe from Let's Dish via http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html
