Roast Pork was a staple in our Iowa farm home, tender, juicy and always accompanied by mashed potatoes and gravy. Through the years, I’ve cooked pork roast many ways but this recipe, shared with me by buddy Jan, was different and equally tender and delicious. A great crock pot recipe I’ll be making again and again.
BALSAMIC PORK TENDERLOIN
Two-three pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped
- Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
- Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Recipe by Cooking | Add a Pinch at http://addapinch.com/cooking/balsamic-pork-tenderloin-recipe/
Biscuits and gravy were introduced to me when I moved to St. Joseph, Missouri in 1975 and they’ve been a favorite breakfast in our house since. My husband, Karl, made biscuits and gravy, with scrambled eggs, and sausage almost every weekend while the girls were young.
Biscuits were made from scratch, Bisquick mix, or even refrigerated buttermilk biscuits. The gravy, however, was always made from scratch and the flour browned to just the right shade of perfection before adding the milk and watching the bubbly goodness thicken to our perfect gravy thickness. A cast iron skillet was always the cooking vessel of choice.
Daughter, Megan, stayed with me for a few days while her hardwood floors were being refinished and she wanted to make biscuits and gravy. We tried a new drop biscuit recipe that we liked but she made the gravy the old fashioned way.
I love a little sweet with my savory so for my breakfast dessert, one biscuit with honey. MMMM…
What a wonderful walk down memory lane and the chance to revisit family tradition.
DADDY’S DELICIOUS BAKING POWDER DROP BISCUITS
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup milk
1 tablespoon sugar (optional)
- Preheat oven to 425º.
- Combine all dry ingredients.
- Blend in the warm butter.
- Slowly add the milk to the mixture until the dough holds together.
- Use two spoons to drop evenly sized biscuits on ungreased baking sheet.
- Bake for 15 to 20 minutes until lightly browned.
OLD FASHIONED SAUSAGE GRAVY
1 lb. bulk breakfast sausage
1/3 cup flour
3-4 cups milk
salt and pepper to taste
- Prepare biscuits and keep warm.
- Cook sausage patties in a large skillet, preferably cast iron. Set cooked sausage patties aside and keep warm.
- Add flour to sausage drippings and let brown (watch carefully or it will burn). Once flour is brown, add milk, salt and pepper and let gravy bubble until it thickens. This may take about 10 minutes. If the gravy becomes too thick, add milk to gain desired thickness.
- Optional: Add some crumbled cooked sausage into gravy.
- Serve hot with biscuits, sausage patties and eggs of your choice.
I was spoiled rotten, at least food-wise, growing up on the Iowa farm. Much of the meat my Mother cooked was either raised on our farm (chickens, ducks, hogs) or purchased from local farmers or butchers (beef). We had a large chest freezer at the farm-house and it was always well stocked. My Mother probably had a year’s supply of meat, vegetables, fruit, home-made breads and cookies. She was ready, at a moment’s notice, to whip up a wonderful meal for friends and family that may drop by.
Roast Beef was a staple at our house and usually prepared in a cast iron dutch oven. The beef was local, flavorful and tender, always served with mashed potatoes and brown gravy (never from a can or box). This week, I was craving Roast Beef and was anxious to try a Chuck Roast I purchased from a small, local market.
The beef lived up to my tough Iowa beef standards. It was so moist and tender, you could cut it with a fork.
ROAST BEEF WITH BROWN GRAVY
- In a large skillet or Dutch oven, add two tablespoons olive oil and brown a 3-4 pound roast on all sides until brown. Season with salt and pepper. Add 2 cups of water and reduce heat. Cover tightly and cook on low heat for 2 1/2 to 3 hours, until tender. Add water, as needed, to prevent the roast from sticking.
- When the roast is tender, remove to platter and cover to keep warm.
- In a covered container add about 1/4 cup flour and 3/4 cup water. Stir or shake until flour is dissolved. Pour the flour mixture into hot skillet with roast drippings.
- Quickly whisk to blend the drippings with the flour mixture. Cook until bubbling.
- Add water from boiled potatoes to thin the gravy (or tap water). Simmer for 3-4 minutes, adding additional liquid as needed.
- Add salt and pepper to taste.
Serve with mashed potatoes and a vegetable or your liking.
So yummy…just like Mom (or Grandma) used to make!