Maple & Brown Sugar Pork Tenderloin

I made this the other night when Carolyn and the kids were here.  The sauce turns out yummy.  I served it with oven-roasted potatoes, which were also good with a little of the sauce dribbled on.

• 2 pork tenderloins, about 1 pound each
• salt and pepper
• 1 small clove garlic, minced
• 4 tablespoons grainy Dijon mustard or country-style
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar or balsamic vinegar
• (I used Champagne Orange vinegar)
• 1/2 teaspoon dried leaf thyme, crumbled
• 1 tablespoon pure maple syrup or Maple Sugar Seasoning
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices

Feta Dip

Awesome super easy no-cook appetizer, always a hit.  This is that ONE recipe that always gets asked for.  And it’s ridiculously, embarrassingly easy. Here’s what you need:

• olive oil
• 1 block (1#) of feta cheese
• tomatoes (any kind)…I use about 3 Roma’s
• 1 bunch of green onions
• 1 baguette
• Greek Seasoning
• 1 large platter

Wet the platter generously with olive oil.  Dice the green onions and tomatoes.. Throw them on the olive oil. Crumble the feta cheese and throw that on the platter.. Sprinkle the Greek Seasoning on top. (use about 3 tsp.)

(If you can't find greek seasoning, you can sub with oregano and a little pepper and some salt to taste.). Mix it gently all together until it looks like this.

Slice the baguette.  A special word about the bread…it MAKES the dip.  I have found that the best bread is FRESH, bakery kind….the kind that comes in the long skinny paper bag.   You want it bite-sized and you want to cut it thin  because this is how people will “dip”.  Or you can include a spoon if the people you hang around with are super polite.