Brown Sugar and Balsamic Glazed Pork Loin {A Guest Post}

Name/Alias: Casey @ Aslan's Auspicious Albany Adventure

A brief description of your blog: A newlywed Texan misplaced to the Capitol Region of the Empire State. My blog is a lifestyle blog filled with the journeys and mishaps that come with moving to the Northeast. I enjoy anything that is different, quaint and eclectic. I am a dreamer and a creator trapped in a first born anal retentaive's body. I love everything DIY, modern and fashion with flair. I am married to a brainy scientist who has his Ph.D. in Inorganic Chemistry. He is not only intelligent but, loving, patient, kind, and most of all my better half. 

Blog URL: http://aslanadventure.blogspot.com

One additional link: https://twitter.com/AlbanyAdventure

Hello Ladies!

I'm Casey and I blog over at Aslan's Auspicious Albany Adventure. I am delighted to have to opportunity to guest post on Life Love & Pinterest! I hope Heather has a wonderful birthday week and can't wait to hear about her adventures when she returns.

Over at my blog you will mostly find me figuring out life, love and marriage 1,700 miles away from "home". It is filled with recipes, crafting, daily life mishaps from a brand new wife. 

This recipe comes from C+C Marriage Factory: Brown Sugar and Balsamic Glazed Pork Loin.

My hubby is a definite carnivore and I wanted to try something different than our chicken and ground turkey meals. 

This was definitely a hit and will be one that we will continue to serve in our Aslan abode.

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8

Meat placed into Crockpot with rub

Ingredients for Glaze...BEST part!

Be patient with stirring your glaze. It will thicken over the heat...don't add more cornstarch (YIKES)

Highly recommend cooking for full 6-8 hours. Meat is extremely tender that way!

Used extra glaze to serve over rice

Hope you enjoy this recipe! Be sure to stop on by Aslan's Auspicious Albany Adventure if you have any questions or would like to share your culinary creations with me!

From our home to yours,

{Posts I've Liked This Week}

Whomp, whomp, whomp. Well, I have missed a day of BEDA... Fail. Oh well. We shall just continue on as scheduled!

This week, I have quite a few more posts that I've liked!

Anniversary Week - 50 Date Ideas by +The Freckled Fox - Emily Meyers at Freckled Fox

Take Your Time by Katie over at This Is Cape Canaveral

Why I Do What I Do by +Casey Aslan at The Aslan's Auspicious Albany Adventure

domestic gadgets by +Jordan Cole at Southern Hospitality — love the punch bowl upside down trick!

7 Tips for Working at Home... And Doing It Stress Free! by Dan Fox/+Wonder Forest at The Wonder Forest

Two Years Ago Today by +Ami Church at A Champagne Dream

Bedtime Negotiations and Boob Grabbing by +Julie DeNeen over at Julie DeNeen 2.0

and finally!

An Open Letter to the Church from My Generation by Danni over at "I Said I Don't Know"—and Other Answers to Hard Questions

Posts I've Liked {This Week}

Howdy y'all!

I've been catching up on reading all of the blogger's posts that I follow, and I thought I would give you a list of my favourite ones for you to enjoy, as well! (Admittedly, three posts are from the same blogger... Sorry :X)

Getting to Know Me by +Casey Aslan  over at The Aslan's Auspicious Albany Adventure

lost things by +Jordan Cole  over at Southern Hospitality

26 before 26 by Casey over at The Aslan's Auspicious Albany Adventure

College is for your MRS Degree? Who knew! by Serena over at Spillerena

and the last one...

A swirling mess of thoughts by Casey over at The Aslan's Auspicious Albany Adventure

Hope you also enjoy reading these posts!

{Southern Sweet Tea Tuesday}

I love me some sweet tea. Growing up, from the second the weather started hinting warmth until almost Thanksgiving, there would constantly be a jug of my mom's southern sweet tea in the icebox. But, since I no longer live with her, I had to figure out how to make it myself. Casey from The Aslan's Auspicious Albany Adventure also asked me how to make it, so this one's for you, Casey!

I remember my mom always boiling a pot of water on the stove, but since the coffee pot was not in use for coffee, I figured why not make it a "tea" pot!

I start off by putting five tea bags into the coffee pot itself. I tried putting them in where the filter goes before, but it just doesn't work that well. Fill the coffee pot water reserve to about the 10 line.

Follow that by filling up your container with sugar. I put in about a half-inch deep amount of sugar (I don't measure, I just eyeball it). I also put a little sugar in my Contigo so I could just pour some tea right in there. I make extra so I don't have to take it from the pitcher I just made.

I also use another pitcher just to fill up the coffee pot with water.

After the first pot is done brewing, I pour that into my Contigo (and what's left from that) into the big pitcher with the sugar. I leave the tea bags in the coffee pot and three more to what's already in there. Fill up my water line to about ten/eleven, brew, pour.

Add two more tea bags to the pot, add more water, brew, pour. If you still need more tea to fill up your pitcher, just brew over all the used tea bags and let sit for a few minutes after it's done brewing.

Close up your pitcher (I have one with a sealing lid), turn upside down, and shake until there is no sugar on the bottom. And voila! Southern Sweet Tea, a la Heather!