Yep, another black garlic recipe. I don’t know what my deal is. Between this and the kombucha, I’m going to start having to work extra shifts at the hospital to support my fermented foods habit.
Actually, I’m just kidding—the black garlic I buy is only $2.99 at Trader Joe’s, so I have basically zero guilt about throwing it in my basket. It’s really all the weddings (and showers and bachelorette happenings, etc) I have coming up this year that have me motivated to make extra dollars so I can toast my friends’ optimism without breaking the bank. The kombucha habit, on the other hand—sheer, inexcusably expensive deliciousness. At least it keeps my immune system feeling optimistic.
Before I start talking about marriage or something else I am ill-equipped to discuss, let’s change the subject.
I’m sorry I’m not sorry I love pork. I used to say it was the one reason I would never be vegetarian. Turns out lots of foods are the reason I will never be vegetarian, but pork is definitely way up there on the list, even though I don’t eat it very often. When I do, it’s usually because of a strong craving (maybe my body wanted a potent hit of B-vitamins like thiamine, niacin and riboflavin after a second glass of wine at dinner the previous night?). I don’t deal with a ton of food cravings, but when I do, they’re meat-related. So, last weekend, I could not get roast pork out of my mind. I make pulled chicken in my slow cooker all the time, but I couldn’t even tell you the last time I branched out to other meats. So, at, like, 8 in the morning, I went to the store bought the smallest pork tenderloin I could find (bachelor problems) and cut it in two to fit in my fun-size crock pot.
I was inspired by this recipe, but since I didn’t feel like buying Worcestershire sauce, I went without and swapped in black garlic for the regular because, as I have already said too many times, it’s delicious. I dialed down the quantities so as not to overwhelm myself (or my freezer) with pork. Feel free to scale up to suit your needs.
- 1 pork tenderloin (mine was ~3/4 lb)
- 1 bulb black garlic, cloves sliced
- 1 tsp lite soy sauce
- 1 tsp balsamic vinegar
- 1 tsp honey
- red pepper flakes to taste
- ~1 c water
- Place pork tenderloin in slow cooker
- Mix together remaining ingredients and pour over pork. Cook on high for 4 -5 hours.
Whomever can tell me how to make pork in a bowl look appetizing wins a prize!
What foods do you tend to crave?
Hungry for more?
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