Meat
Crock-Pot® Balsamic Pork Loin

1 2-3 pound boneless pork loin 1 cup chicken or vegetable broth 1/2 cup balsamic vinegar 1 tablespoon soy sauce 1 tablespoon honey

1 28-oz can tomatoes, any style 1 teaspoon (or more) red pepper flakes 6 cloves garlic, chopped Salt and pepper to taste

Whisk everything except the pork together in the Crock-Pot® insert. Put the pork in the mixture, coating all sides. Cook for 6 to 8 hours on low.

Check for doneness (at least 160F), remove to a platter, and tent with foil. Strain the remaining liquid into a saucepan, and reduce by half. Pull the pork apart, and drizzle with the sauce.

Notes

I like to cook my veggies along with the meat. Dense starches, e.g., potatoes, carrots, etc., can go in at the beginning of the cooking cycle, while veggies like broccoli, cauliflower, or zucchini can go into the Crock-Pot® 30-60 minutes before serving, depending on how crisp you like them.

Adapted from AddAPinch.com