Pintrest in Practice (Brown Sugar Balsamic Pork Tenderloin)

In the last month or so, I, like many others, have become swept up in Pintrest. It’s a great place for sharing craft ideas, recipes, and other things. I like pinning photos that grab my eye as well. In short, it’s my new favorite Time Burglar.

Anyway, I have been trying a few of the recipes, with varying success, and thought I would start to share some of those experiences here.

Last night I made a delicious Brown Sugar Balsamic Pork Tenderloin, whose recipe called for a crock pot. What could be easier, right? The photo on Pintrest looks like this:

So, as the recipe called for, I cooked the tenderloin in my crock pot for about eight hours. Then I made the sauce, on the stove, and it thickened nicely in a short period of time. As I went to brush the tenderloin with the sauce, things got a little more challenging. First of all, there was still water in the crock pot, so I wasn’t sure how that was going to affect the flavor of the dish.

I also like pork tenderloin to be a little crispy on the outside (grilled outside is my favorite way to make it), so I decided to take it out of the crock pot to brown it in an electric pan for a few minutes while the sauce soaked in and glazed the meat.

This is where I ran into another logistical problem because after all that time in the crock pot, the meat was so tender that it pretty much fell apart. What went into the crock pot as two tenderloins came out as four fragile pieces. But they browned nicely in the pan, and the glaze was delicious.

My only problem was that the meat came out so stringy that it wasn’t easy to slice at all. We ended up putting what amounted at that point to pulled pork into buns and eating sandwiches instead of the nice sophisticated presentation I had planned in my head. Also, after the 8 hours in the crock pot plus time in the pan, the meat was a little dry.

I would make this recipe again, since the glaze was so yummy, but I think I would cook the tenderloin in a more traditional way, either on the grill or in the oven, and then just coat it with the glaze toward the end.

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One Comment on “Pintrest in Practice (Brown Sugar Balsamic Pork Tenderloin)”

  1. I think the original picture looks stringy as well, not really sliced. I actually think yours looks great. I am wondering if putting it into the pan to brown had any effect on the dryness. That said, I always think 8 hours is too long…


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