This is an awesome dinner. And, it cooks all day in the crockpot. So if you are like me and enjoy mealtime to be less stressful, but fulfilling; this is YOUR recipe. You’re very welcome. I know I’m getting ahead of myself, but I know you will thank me.
This is my new “go-to” pork tenderloin recipe. Well, except for carnitas, because those don’t count. I served this pork with a marinated cherry tomato salad. Which, again, you are welcome. I know you have a million cherry tomatoes and you can only eat so many while standing there watering your garden. And your kids are probably going back to school so the whole “you want a snack? go outside an eat some cherry tomatoes” days are over! I hear ya.
Please. Make this. Then thank me. Otherwise I seem all conceited and stuff saying you’re welcome when nobody is thanking me.
Yep, enough said.
- 2 pork tenderloins (about 3lbs total)
- 2 tsp ground sage
- 1 tsp salt
- 3 cloves garlic, pressed
- 1/2 tsp ground black pepper
- 1 cup water, divided
- 1/2 cup brown sugar
- 1 Tbsp corn starch
- 1/4 cup balsamic vinegar
- 2 Tbsp soy sauce
- 2 pints cherry tomatoes, halved
- 1/2 red onion, sliced in strips
- 2 Tbsp fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup brown sugar
- 2 teaspoon corn starch
- 2 Tbsp balsamic vinegar
- 1/4 cup water
- 1 Tbsp soy sauce
- 1/2 cup olive oil
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