Balsamic Kick Pulled Pork
There’s something about slow cooking in the winter. When I'm armed with handmade fleece blankets, Campfire candles and steaming Crock-Pot meals, winter feels like an extended secret fort. Which can actually be quite fun. I’m on a mission to discover cold-weather paleo slow cooker meals, and this is my latest creation. I tried to reach a flavor similar to Worcestershire sauce without using sugar or anchovies.
Balsamic Kick Pork Tenderloin
1 tablespoon organic unsalted butter
2 lb boneless pork tenderloin
2 tablespoons balsamic vinegar
2 tablespoons grade B maple syrup
2 tablespoons blackstrap molasses
1 rounded teaspoon garlic powder
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon orange zest
Sea salt and freshly ground black pepper, to taste
Heat the butter in a large skillet over medium high heat. Pat the pork dry with paper towels and season with sea salt and pepper on both sides. Sear pork on both sides for 2 minutes and transfer to a slow cooker. Mix remaining ingredients in a small bowl, adding more salt and pepper if desired, and pour on top of pork. Cover and cook on low for 8 hours.