Talk About A Simple Pork Tenderloin Dish
My wife purchased the Crock-Pot Best Loved Slow Cooker Recipes cookbook and has been trying them out on us. This week we enjoyed two recipes from the book but I think this was the better of them.
What's so great about a slow cooker is convenience. You add some ingredients to it in the morning and 6, 7, 8 hours later you have a delicious meal.
Do you realize how much effort this takes out of preparing your evening meal. I'm suggesting most of these recipes take 15 - 25 minutes of prep time in the morning, cooks all day so when you get home, all you need to do is prepare a delicious side dish and you have a tasty meal. And we're talking one-pot clean up too.
One Major Problem
My only problem with Crock-Pot cooking is it's like when I lived over a restaurant for a time in New York City. If you start the meal at 7 or 8 in the morning, by 11 o'clock the house smells incredible.
Every time you walk from one room to another or outside then back into the house, you nose gets filled with these incredible aromas from the slow cooker.
These aromas makes me hungry all day long and the wonderful smells only get stronger as the day goes on. By the time I'm ready to serve the meal to my family, I'm salivating like our dog when I give her a biscuit.
Pork Loin or Pork Tenderloin
The original recipe calls for pork loin but we only had a pork tenderloin in the freezer so we went with that. Both cuts of pork are from the loin area, both are extremely tender and either one will work in this recipe.
The difference between pork loin and pork tenderloin cuts is the same difference between a New York Strip and Filet Mignon only smaller. For this recipe, what matters most is the weight of around 1- ½ pounds.
The technique associated with slow cooking is braising where you cook an ingredient in liquid on low heat in a covered pot like a Crock-Pot or Dutch Oven for a long period of time. So basically, any recipe that calls braising can be prepared in a Crock-Pot.
How elaborate you make the dish is entirely up to you but the ones we are finding in this cookbook, Best Loved Slow Cooker Recipes, are very simple, maybe too simple and here's where you can have some fun by adding different ingredients to make these recipes your own.
We enjoyed a Chicken Provencal recipe from this book earlier in the week and it was good but I was thinking next time I might add some curry ingredients to give it a little more flavor.
Crock Pot Pork Tenderloin and Apples Recipe
- 1 pork tenderloin cut into 6 pieces (or 1½ pound boneless pork loin)
- 4 medium apples sliced into thin pieces (the cookbook recipe calls for Golden Delicious)
- 3 tablespoons brown sugar packed light
- 1 teaspoon ground cinnamon
- salt & pepper to taste
- Position the pork in the bottom of the Crock-Pot and cover with apples slices.
- In a small bowl, combine the brown sugar with the cinnamon, salt & pepper and sprinkle over the apples.
- Cook on low for 6 to 8 hours. I know you aren't suppose to remove the lid of the slow cooker, but after a few hours, I did to give everything a stir.
No liquid? I guess the sugar melts and the apples provide a little liquid.
The Reluctant Gourmet
No liquid, but when the meat is done, there is plenty of liquid in the pot.
This recipe looks is fantastic, I am going to try it out tonight!!
I have this book and have tried this recipe many times. I use 6 boneless pork loin chops instead of the pork loin. Peel the apples and stick with golden delicious you will not be disappointed.
Love this recipe always serve it with yams or sweet potatoes