I'm back...again?

Ok, so my goal of posting once per week isn't going well.  But, honestly, it is because I haven't been cooking. Anything. Now that school is back in session and I'm back to work, cooking will be part of the routine again.  Summer nights are just far too care free and busy to cook dinner, after all.

So, my first post summer meal was a balsamic glazed pork tenderloin that was delicious and maple mashed sweet potatoes that were to die for!  And it involved the slow cooker, which is the best way to ease back into cooking every night.

Here we go:

Pork Tenderloin-
1 1/4-1/2 pound pork tenderloin
Salt and Pepper
1/2 cup water

1.) Place pork well seasoned with salt and pepper in slow cooker.
2.) Pour water over pork.
3.) Cook on low in slow cooker 5-6 hours.
 4.) In the last hour, empty water out of slow cooker and pour glaze over the tenderloin, reserving a few tablespoons of glaze.  Allow to finish cooking.
5.) Use reserved glaze to brush on at the last minute!

Balsamic Glaze-
1/4 balsamic vinegar
1 tbs. soy sauce
1/2 cup brown sugar
1/2 cup water
1 tbs. cornstarch

For glaze:
Put all ingredients in small sauce pan. Whisk together to combine.  Cook on medium heat until bubbling and thick (about 5 minutes).  Stir frequently to prevent sticking and burning.


Want the to die for mashed sweet potatoes?  So easy!

2-3 large sweet potatoes
1/4 cup real Maple syrup
1 tbsp. butter
3 tbs. milk or cream
Salt and pepper

Peel, chunk, and boil potatoes until they will break apart easily with a fork.  Mash together with syrup, butter, milk, and seasoning.  Adjust milk, butter, and seasoning to your taste.