Last week was pretty good around here for eating. I only skimped one night from the posted meal plan. Everything came out very tasty and all were very easy to whip up. I enjoy spotlighting successful recipes that are new to us, so that you can enjoy them as well. Furthermore, I want you to see that food allergies do not have to hold you back from enjoying good, healthy and simple meals.
Today’s spotlight recipe is for Brown Sugar & Balsamic Glazed Pork Loin. I truly believe this one of the best ways I have ever prepared pork loin. I made a few changes to the original recipe, but not much. The biggest change was I cooked in the oven on 250 degrees instead of in the crockpot. My husband doesn’t like the crockpot and I thought a low and slow oven would leave a nice bit of moisture and flavor in the meat. I was not wrong. Second, I used arrowroot powder instead of corn starch. Really, that’s about it. If you cannot have soy sauce (which my husband really can’t, but I cheated…shhh!), I suggest leaving it out or add in a little more balsamic vinegar. I don’t think it will make much difference to the recipe.
One more thing before I share this week’s menu with you. We enjoyed Crunchy Cabbage Salad with the pork. Let me stress to you the amazingness of this salad. I had it for lunch the following day and the crunchiness was still there. I’ve been thinking about making it again ever since last week. Include it in your Thanksgiving feast later this week and I promise it’ll be a crowd pleaser!
Sunday: Salmon, Steamed Vegetable Medley, Chips & Salsa
Monday: Taco Chicken, Mexican Rice, Black Beans, & Fixins’
Tuesday: Southwest Spinach Salad (dinner size), GF Crackers
Wednesday: Pork Vindaloo
Thursday: Thanksgiving Meal with husband’s family. I’m taking Steamed Vegetable Medley, Cheese & Crackers (I know it’s not allergy-friendly, but I couldn’t resist the yummy cheese on sale at Costco.), & a non-pie dessert.
Friday: Dinner with Friends – I’m taking Taco Soup & dessert.
Saturday: Thanksgiving Meal with my family. We’re taking a beef tenderloin (we decided to go non-traditional this year).
Dessert: Thanksgiving experiment. I hope it works out and I can share it with you soon!