Island Pork Tenderloin

Can I just tell you that I LOVE THIS DISH!  This pork will blow your mind - it is so full of flavor.  The unique combination of ingredients come together to make the most delicious pork!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!

Island Pork Tenderloin

For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet (such as a cast iron skillet) over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.  

Balsamic Pot Roast

 
The balsamic vinegar really makes a huge difference in flavor AND  it helps to tenderize the meat as well.  This is one the best pot roast I've  made, if I do say so myself.  I know pot roast isn't exciting, but give this version a try - you won't be disappointed!  It is a great Winter Comfort Food

Balsamic Pot Roast

3 lbs beef chuck roast, boneless 
Garlic Powder & Pepper seasoning (You can find this mix in the spice section, if not, just combine 3 parts garlic powder to 1 part ground pepper)
2 tbsp olive oil
1 onion, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves
2 cloves garlic, chopped
1 cup red wine
1/3 cup GOOD balsamic vinegar
2 cups beef stock or broth
3 tbsp corn starch
Salt & Pepper
Baby carrots, about a bag
2 medium potatoes, cut into mouth sized pieces

Whether or not you prefer to cook my pot roast in a crock pot, or dutch oven,  I do think it's essential to sear the meat first.  If you have the time, do this the night before:  

Sprinkle garlic powder & pepper seasoning all over the meat.  Heat olive oil on medium-high in a large skillet.  When nice and hot, sear the roast on all sides - couple of minutes on each side.  Remove from pan and place in the bowl of your slow cooker.  Top with the sliced onion, chopped garlic and balsamic vinegar. I use a piece of cheesecloth and placed all the herbs in it, tie it up with kitchen string and place it into the pot - this way you don't need to fish all the herbs out later.  Cover pot and put in fridge overnight.  

In the morning, add the red wine and beef stock/broth.  Cover and turn slow cooker on low and cook for 6 hours.  Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 2 hours, or until desired tenderness of the vegetables.  Personaly, I prefer them with a bit of a bite to them rather than mushy.

Once everything is done to your desired tenderness, remove the liquid into a large measuring cup or bowl.  I find it easier to remove the meat and vegetables to a plate first, the remove liquid, returning meat and vegetables back to pot.   Let the liquid settle, then skim off the fat.  Put the corn starch into a small bowl or cup, and add COLD water, just enough to cover, and stir until smooth.  Add the beef liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil.  Add the cornstarch liquid to the saucepan and stir to combine.  Heat until it gets hot and thickens up a bit.  Once you've got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies.  Serve hot.