Crockpot Balsamic Pork Tenderloin & Oven Roasted Garlic Brussels Sprouts {recipe}

This is one of our family's favorite recipes, and is SO easy {I thrive on easy recipes these days}. The brussels sprout recipe was a new one as of last night...it's easily a favorite now, too!

Balsamic Pork Tenderloin {in the crockpot}

 I love that both recipes call for ingredients that you'll most likely already have in your pantry!

Ground sage, salt, pepper, water, and garlic {I used the pre-pressed kind from the organic fridge section found by the produce section at the grocery store}.

After combining the ingredients into a rub, simply put onto roast & place in slow cooker with 1/2 cup water {don't pour it right on TOP of the roast though, as it'll obviously wash off the rub}

We have family in town so I've actually doubled this recipe. I typically put all the ingredients in around lunchtime or even mid-morning so the tenderloin just falls apart & shreds easily.

About 1 hour before the roast is done, combine ingredients for glaze into a small sauce pan.

Heat and stir until the mixture thickens.

Brush glaze 2-3 times during the last hour of cooking.


Ok, so some of you may have bad feelings about brussels sprouts. Maybe you grew up being made to eat them, all soggy and nasty. I PROMISE this recipe is not like that. The end product is lightly crisp on the outside and NOT mushy on the inside. Just try it. 

Just like the tenderloin recipe above, you most likely already have all the ingredients! Coat them all well, placing into a baking dish in a single layer.

Amazing. Seriously.

My best friend Kiesha opened up my mind {and palate} when she made a similar recipe for me a few years ago. I thought I didn't like them either.  

Believe it or not, my family fought over them last night! Next time I'll double the recipe for this, too.

We all went back for seconds...I think Ezekiel even had thirds

Balsamic Pork Tenderloin

. tenderloin .

. 1 {2 lb} 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 {I use a little more than this}
. 1/4 cup balsamic vinegar
. 1/2 cup water
. 2 tablespoons soy sauce

. directions . 

Combine sage, salt, pepper, & 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.

Oven Roasted Garlic Brussels Sprouts

. ingredients . 

. 2 lbs brussels sprouts, trimmed, & halved {quartered if large}, you can get 2 lb bags at Costco
. 5 cloves of garlic, minced fine or pressed through a garlic press
. 1/2 cup water
. 2 tablespoons extra virgin olive oil
. 1/2 teaspoon sea salt
. 1/2 teaspoon black pepper

. directions . 

Move oven rack to the upper third and preheat to 425 degrees

In a 9x13 inch baking dish, toss together brussels sprouts, garlic, water, oil, salt & pepper, and spread out in a single layer.

Bake for 40 minutes, tossing once about 25 minutes into cooking time. Remove from oven and toss brussels sprouts in the pan, scraping up brown bits into the sprouts.

Hope you enjoy this dinner as much as we did!!