Another Fall Crock Pot Invention: Pork Balsamic

The crisp Fall air brings about interest in warm foods. Last weekend, my older daughter, who is into the "organic lifestyle" with me, came for dinner and a girls' overnight. I decided upon a theme using the delicious grass-fed pork from the Farmer's Market and wanted to invent my own crock pot brine. For slow cooking, broth, an acid and usually some spices and/or herbs are used for flavor. The acid, a vinegar, lemon juice, wine or tomato base, is used to tenderize tough meat fibers, leaving a succulent meat that is easy to chew. I wanted to have as accompaniments, roasted butternut squash with toasted pecans, laced with sage and thyme, and a salad with goat cheese and a balsamic dressing that I create using dijon mustard, oil, balasamic and a little water. Pork: Trim the meat of fat, cut into large chunks and place in crock pot Mix together - 1/2 cup chicken broth, 1/4 cup balsamic vinegar, 1 Tbl maple syrup, dash or red pepper flakes, dash of garlic powder Pour over meat and cook on high, 2 1/2-3 hours Butternut Squash: Cube squash and toss with 2 tsp sesame oil (can use grapeseed, but I am on a sesame kick these days) Place in roasting pan and sprinkle with dried sage and thyme (or use fresh if you have it) and some coarse salt (salt helps the crisping/browning reaction) Roast 25-30 minutes turning to brown Salad Dressing: 3 Tbl balsamic vinegar, 1 Tbl sesame oil, 1 Tbl water, 1 Tbl dijon mustard - whisk together Toast pecans at 350 for about 5 minutes and crumble over squash and salad Enjoy this delicious hearty and healthy dish, loaded with protein, vitamins, minerals and antioxidants. Pork, in particular, is an excellent source of B12 and iron. Hearty, healthy Fall, Julie