Okay, I admit it! I sometimes can still be a lazy chef. When I cooked meat in the past, especially when cooking in a slow cooker, I often (almost always) skipped the searing step. With stews and fatty meats it didn't seem to make a big difference, so I just kept doing it. However, when cooking lean meats, the slow cooker always seemed to dry them out and make them fall apart and become stringy. Yesterday, I decided to try, once again, to cook a pork tenderloin in the slow cooker. I had finally purchased some nice smoked paprika last week, so I was looking for a paprikash recipe. In my search, I found this interesting balsamic and paprika pork loin recipe and decided to give it a try. After finishing the dish, I have made a vow to never skip the searing step again!
Balsamic and Smoked Paprika Glazed Pork Tenderloin
Adapted from: www.porkbeinspired.com/RecipeView.aspx?RID=2213
- 1 1/2 lb pork tenderloin*, trimmed
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 2 Tbsp olive oil
- 1 14-1/2 oz can whole tomatoes, broken up
- 1 medium sweet onion*, sliced
- 1 red bell pepper*, chopped
- 2 cloves garlic*, minced
- 2 cups homemade chicken stock*
- 5 Tbsp balsamic vinegar
- 1 Tbsp honey*
- 1 Tbsp smoked paprika
Pat pork dry with paper towels. Season with salt and pepper. Heat oil in a large saute pan over high heat. Sear tenderloin on all sides until browned, about 1 minute on each side.
Place undrained tomatoes, onion, bell pepper and garlic in bottom of the slow cooker. Place pork tenderloins on top. Combine stock, vinegar, honey and paprika in a medium bowl; Pour mixture over pork and vegetables and cook on HIGH for 3 hours. Occasionally stir ingredients to ensure even cooking.
Remove tenderloins and rest, tented, for 10minutes. Slice in thick slices.
I served over an Italian quinoa pilaf.
*CSA ingredients
