Brown Sugar and Balsamic Glazed Pork Loin

It took me probably 4 or 5 times putting this on my menu plan before I finally remembered to take our pork tenderloin out of the freezer to defrost in time! But honestly? That was the hardest part of this recipe, haha. It was SO easy, and so good! The only thing I would do differently, is to double the glaze amount. I used it all to baste the pork on the outside, and had none left to drizzle on the sliced meat once served, which would have taken this dish from good to absolutely amazing. The flavor on the outside of the pork was delicious, and the inside was tender and juicy, but it really needed extra glaze to take it over the top, and make it pintastic!!

Roasted Parmesan Sweet Potatoes

I've made this recipe a few times now. They taste fantastic, but it's really tricky to get them crisp but not burnt, especially if you cut them quite small like I did (I had to halve the cooking time, but I wanted them small for my baby to eat as finger food). Watch them VERY carefully. And if you want them crisp at all, you will probably burn the edges of some of them, but most will be ok if you catch it at the right time. My husband hates it when I set off the smoke detector, so personally I think I'm just to give up on crisping them and skip the broiling step. They taste great whether they are crisp or not - definitely pintastic! Original recipe can be found here: http://www.teeniecakes.com/2010/12/roasted-parmesan-sweet-potatoes/