I am a wife and a mother of three beautiful children, I am also a home cook.  I love to cook and share my food with others.  I am writing the blog because I feel like food can unite people as well as bring joy to them and childhood memories.  I would love to share my trials, tribulations, experiences and recipes with the world, so they too can share in my love for food.  Being a mother of three make me feel at times like I am already a short order cook...lol.  But I don't mind much because I LOVE TO COOK.  I love to watch peoples expressions as they take that first bite, then I know that I have just pleased someone.  So all in all I would love nothing more then to try and help the people that dont cook but want to, learn and succeed as well.  I hope can I maybe change one person's life.  Then I will feel my job is done.  

                     I have most recently tried out a recipe on a pork loin, and it was so successful that I also did the same recipe with a pork shoulder. So I think I am going to start there....

                     Balsamic Brown Sugar Glazed Pork 

3-4 lbs pork loin or shoulder (marinated in a garlic and herb marinade)they also sell them already seasoned that way, to make it easier and to cut the time in half)

4 cloves garlic, pressed or minced

1 shallot, finely diced

1/3 cup soy sauce

1/2 cup brown sugar

1/2 tsp salt

1/2 black pepper

1/2 cup cold water

1 tbsp cornstarch 

1/4 cup balsamic vinegar

1 tsp sage (optional) 

1tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

2 tbsps of vegetable oil

Pork Drippings

Directions:

1.  First I start off by rinsing the marinade, then I pat it dry lightly. (preheat oven to 375 degrees faranheit.)

2.  I then add my dried seasonings, coating evenly.

3. Then I add 1 tbsp of oil to my dutch oven, and heat on med.-high heat.

4.  Once the oil is hot enough, but NOT smoking, I add the pork and sear it quickly (about 5 minutes on each side). Turn heat down to med.-low.

5.  I then remove it from the pan and let it rest, meanwhile, in the same oil add your onions and garlic just until fragrant, you dont want to burn them.

6.  Once they are fragrant, I remove them from the dutch oven and put in a med. saucepan. 

7.  Put the pork back into the dutch oven, cover and place in oven.

8. Once the meat starts to cook in the oven, start your glaze.

9.  In the med. sauce pan with your onions and garlic, add your balsamic vinegar, brown sugar, salt, pepper, and soy sauce. Bring to a boil.

10.  While waiting for sauce to come to a boil, get a 1/2 cup cold water and the 1 tbsp cornstarch, and  mix together until well blended. Once blended, add to your sauce and cook until it begins to thicken. 

11.  Once thickened, baste your pork with the glaze. Keep basting every 10 to 15 minutes. 

12. Cook for 45 minutes, or longer until no longer pink. You can cook longer to your liking, if you would like it fork tender (approx. 1 1/2 - 2 hours.) *Remember to constatly baste it*.

13.  Once meat is done to desired tenderness pour the pan drippings into remaining glaze and combine until well blended. Serve as a side gravy for your pork. Trust me, its AWESOME! Serve with whatever sides you like most. Depends on your taste. Me, personally, I would serve it with  mashed potatoes and a side of brussel sprouts, string beans, or asparagus. 

Hope you enjoy. Have any questions, please dont hesitate to ask. :) Bon Appetit 

Jennifer Miles 

12/27/14