Brown Sugar and Balsamic Slow Cooked Pork

Everyone LOVED this recipe.  
 
http://bakedbree.com/brown-sugar-and-balsamic-slow-cooked-pork
http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

1 (2-pound) boneless pork loin
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove crushed garlic
1/2 cup water
1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tablespoons soy sauce

Mix together sage, salt, pepper, and garlic.
Rub the mixture over the pork.  Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker.  Cook on low for 6 to 8 hours.
One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan.  Bring the mixture to a bubble over medium heat.  It will get thick.
Pour half of the glaze over the pork.  Reserve the rest to serve alongside.
Cook the pork for another hour.
Shred the pork with a fork.  It will fall apart, it is so tender.

Spinach and Chicken Pasta Salad

From the Recipe Shoebox.

The ingredients:
1 box (16-oz) bow tie pasta, cooked al dente
2 cups cooked chicken, shredded or diced (I used 2 Costco cans (12.5-oz. each))
1 bunch green onions, chopped
1 bag (9-oz.) baby spinach leaves, chopped
3/4 cup honey roasted peanuts
3/4 cup Craisins
2 cans (11-oz. each) mandarin oranges, drained

MARINADE:
1/2 cup olive oil
1 cup teriyaki sauce
2/3 cup white vinegar
6 Tbs. sugar
1/2 tsp. salt
1/2 tsp. pepper
Directions:  For marinade, combine ingredients and mix thoroughly.  Set aside.

For salad, mix together cooked pasta, cooked chicken, chopped spinach, and chopped green onions in a large bowl or large Ziploc bag.  Pour marinade over pasta and chicken mixture, stir well, and allow to marinate for 2-3 hours in the refrigerator.

To serve, heap a generous portion of the chicken, spinach, and pasta mixture onto a plate.  Sprinkle with peanuts, Craisins, and mandarin oranges over all.  Makes 8 servings.  Enjoy!