Tuesday, December 16, 2008

Tasty Tuesday!

Well, apparently Tasty Tuesday will stick around - at least for a little while. I have another recipe that I made last week (yes, before the hospital visit) that was a huge hit in our house. Unfortunately for Melisa, I seem to be on a pork theme, but I promise the next one will be kosher-able.

This one is from my friend Denise who made it as part of our supper swapping. It was something I would never have made for myself, as I am not at all a pork fan, but I let her make it since she makes so much pork in her house and I was vetoing all her recipes. I'm really glad I did! Not only is it super yummy and healthy, but it's incredibly easy to make, and it uses one of my favorite inventions - the Crock Pot! Mister Man even helped me make this one.

Crock Pot Pork (I have no better name than this):

3-4 pounds pork tenderloin
8-10 cloves garlic, sliced
2 large onions (or 3 medim), sliced
2 bay leaves
1/4 c water
3 T soy sauce
salt and pepper, to taste

Yes, that is IT! Super easy. For the pork, I prefer to remove the silverskin and trim it up a little, even though it usually comes pretty clean. For the silverskin, I slide a knife under it and then use my fingers to pull it off entirely (cleaning if needed with the knife to keep more meat on the tenderloin and not pulled off with the silverskin).

Once cleaned, slit the pork in a few places, and shove in pieces of sliced garlic here and there. My friend's recipe called for 2 cloves of garlic here, but I used more like 6 and would have been ok with more. Salt and pepper the pork, and set aside for a moment.

Slice your onions like you're going to put them on a hamburger (rings), but cut in half. Toss all the onion into the bottom of your crockpot. It's going to look like you have a ton, but they really cook down.

Place the pork on top of the onions. See how you can spot the garlic peeking out of the meat?

Add the garlic, bay leaves, soy, and water. Make sure the garlic is not sitting on top of the pork by itself or it will get burned a little by the end. You can even poke it into the middle of the pork loins.

Cover, and cook on low for 8-10 hours. You can also do it on high for 4-6 hours, but I prefer cooking on low to really get it tender and juicy. The meat may not all be in juice to start, but by the end, it will sink down and become yumalicious!

I wish I had a picture of the finished product in the crockpot, but everyone was so anxious to eat it that I had to dish it up as soon as it was ready. I will, however, say that it is kid tested and approved!

This is one of our newer favorites, and I know I'll be cooking it again several times this winter. Enjoy!


J Cosmo Newbery December 16, 2008 at 7:51 PM  

Sounds good.

Did you mention a glass of red wine?

AutoSysGene December 16, 2008 at 8:33 PM  

Wow, I've never thought off cooking a pork tenderloin in the crock pot. Genius! I'm going out to grab one from the freezer right now.


Michelle December 16, 2008 at 8:47 PM  

J Cosmo Newbery - Ummm I hope this doesn't mean you won't read anymore, but ... I'm not a red wine drinker. I have a really sensitive palate, and all I can taste are the tanins in reds. There are a few I can drink and like, but it's like a few bottles of one or two varietals. I have the same issue with all the fake sugars, etc. But for normal people, a bottle of red would go well with this :)

Melissa - Hey, glad I can make one of my Melissa's happy at least! How are you feeling?

Angela December 17, 2008 at 12:08 PM  

Oh yum! I will definitely try this one. We love pork tenderloin and I have been dying to find crock pot recipes that can actually cook for 10 hours. I don't like it when the meat gets truly overcooked, and I find that most recipes that say they can go that long really can't. But I trust you! LOL! I will let you know how it goes over here. Sounds great!

Karen December 17, 2008 at 12:55 PM  

Yum. We're not big on pork but I'll bet the kids would love that.

Michelle December 17, 2008 at 7:29 PM  

Angela - I'll admit that I only cooked mine for about 9 hours because we were too hungry to wait, but my husband got home late after a basketball game and ate it then and we ate the leftovers - it was fine. The key to that is to DEFINITELY have enough onions on the bottom to keep it off the bottom and juice it up :) It was amazing how the onions shrank up. I definitely wanted more than what I put in there (after I cooked).

Karen - I'm SOOOO not big on pork (except prosciutto), but this is really good. Go for it!

angela | the painted house December 17, 2008 at 10:45 PM  

Such good helpers! Do your kids like to pour stuff out of the Pyrex measuring cup like 6 feet above the bowl like mine do? :)

Melisa Wells December 18, 2008 at 8:12 AM  



That looks amazing.

*wiping tears from my eyes*

Michelle December 18, 2008 at 7:58 PM  

Angela - Ummm don't give them any ideas. PLEASE! They're actually really good helpers and are learning what kinds of ingredients go into what kinds of cooking, which is pretty cool.

Melisa - Umm, sorry. I promise; next week I'll put something up that you can eat! Maybe it would work with a beef meat of some type?

Mrs. Buck December 21, 2008 at 4:11 PM  

I'm always looking for recipes for my crock pot - I got it last summer and have only used it a couple of times (once to warm the nacho cheese for a party)...This is a great recipe and I'll defs try it out soon!

Michelle December 21, 2008 at 8:39 PM  

Mrs. Buck - Ooo I've got some good crock pot ones. I'll definitely be posting more of those during the winter months. And not to drive traffic *away* from me, but there's a great blog that has recipes from a 365 day experiment. Search 365 days of crockpot blog for some great (and not so great - but she admits those) recipes!

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