I bet some of you are planning on making your Pop’s a tasty lunch or dinner for Fathers Day coming up tomorrow. Well I have a great recipe that is easy and beyond delicious! The tangy balsamic vinegar goes perfectly with the sticky sweetness of the honey. And the combination glazed over slow cooked pork melts in your mouth. It will be a sure hit for that meat loving man in your life. I’m salivating with the memory of eating this meal – so this is also one for the ladies too!

Start with a nice looking two pounder pork tenderloin. Rub salt, pepper and fresh garlic over raw tenderloin. Pour half cup water into the Crock Pot and then place spiced tenderloin inside. Cook for 7 hours on low heat. I just left it on while I was at work for the day. David reported back that it was torturous smelling the meaty aromas all day long. He survived in the end, though.

Next you’ll need to make the glaze which is the best part!

Stir together the balsamic vinegar, soy sauce, garlic powder, honey and pepper over medium heat until it starts to lightly boil. Add the corn starch and water mixture into the pan which will quickly thicken the glaze. Stir for another minute until it becomes a smooth and bubbly consistency then take off the heat so it doesn’t burn onto the bottom of the pan.

Use a brush to apply some of the yummy glaze onto your cooked tenderloin. Cover again and cook for another hour in the Crock Pot.

After you’ve suffered for another hour from the delightful smells wafting from your Crock Pot you can take the glazed tenderloin out and place in baking pan. I used one of my Pyrex dishes. The pork will be falling apart at this point which is good as we want a shredded and pulled apart consistency before broiling. You can use two forks to help along the shredding. Use the brush again to generously glaze the pulled apart pork. Place under the broiler. Use high heat because at this point you’re not gonna want to wait much longer to eat!

Throughout the broiling process brush more of the left over glaze every few minutes. Eventually the pork will caramelize under the broiler’s heat. The darkened, crispy edges are what make this meal such a treat in my opinion. I added some chopped mushrooms on top of the meat and added some glaze over them. The earthy flavor of mushrooms go well with most meat dishes.

This meat could be the main course on it’s own with some veggies or salad but I decided to use it for a gourmet sandwich. David was more than fine with this plan as he loves bread almost as much as he loves meat. I used some ciabatta rolls and toasted them during the final couple minutes of the caramelizing process.

We had sides of salad and potato chips. A bit of healthy and a bit of not so healthy but all of it went perfectly with our heavenly sandwich.

This fed David and I for two whole meals plus some snacking in between. I dare you to open the fridge door with a Tupperware full of these leftovers and deny the urge to pinch a bite before dinner time. You can use leftovers for sandwiches Round 2 or inside a quesadilla, chimichanga (which is what we did) or in a bean stew. I’m not sure how long the meat will stay good in your fridge since we didn’t keep it sitting there for long. It’s just too good to not want seconds the very next night!

Hope you all enjoy this recipe. And to all you Fathers out there – have a happy and safe one!

Love and Honey,

Lani