Balsamic Pork Tenderloin and Gorgonzola Grits

I have a new favorite go-to meal thanks to my awesome hubby!  He found two great recipes online two weeks ago, and we've made this dish twice since then. ;)  The pork comes out so tender and flavorful and the grits are out-of-this world. 

Balsamic Pork Tenderloin

[original recipe]

Ingredients:

1 2-3 pound boneless pork tenderloin

1 cup chicken or vegetable broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
2 cloves garlic, chopped

Directions:

1. Place pork tenderloin into the insert of your slow cooker (we used Reynolds Slow Cooker Liners, which significantly reduce the clean up time!). 
2. Mix together all remaining ingredients. 
3. Pour over pork and cook for 4 hours on high or 6-8 hours on low. 
4. Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle some extra gravy over it.

Gorgonzola Grits

[original recipe]

Ingredients:

• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 3/4 cup uncooked quick-cooking grits
• 1 cup (4 ounces) crumbled Gorgonzola cheese (we only used about 2 and 1/2 ounces)
• 1/3 cup fat-free sour cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Bring the broth to a boil in a medium saucepan.

2. Gradually add grits, stirring constantly.

3. Reduce heat to low and simmer (covered) for five minutes, stirring occasionally.

4. Remove from heat and stir in cheese, sour cream, nutmeg, and pepper.

I added steamed asparagus to the side, but of course any veggie would work.  

Enjoy!