Crock Pot Pork Tenderloin with Asian Rub and Ginger Glaze

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I adapted my version of this recipe from one called Asian Pork posted at thefoodcharlatan.com.  I had hidden it away on Pinterest in my Best Crockpot Pick board and made it last week. The flavor is amazing!  We served it at a family gathering and used leftovers in pork fried rice!

  • 5 pounds pork tenderloin (I used 4 tenderloins, which filled the bottom of my crockpot)
  • 1 cup water
For the rub:
    • 2 tablespoon brown sugar
    • 3 teaspoons salt
    • 2 teaspoon powdered ginger
    • 2 teaspoon cinnamon
    • 1 teaspoon garlic powder
    • 1 teaspoon powdered cloves
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper
For the glaze:
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1/2 cup rice vinegar (or white)
  • 1 cup cold water
  • 4 tablespoons soy sauce
  • 4 tablespoons Penzey’s crystallized ginger bits
  • fresh cilantro or parsley for garnish
  • lime wedges, to garnish
  1. In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper to make a rub for pork..
  2. Place the tenderloins in the slow cooker. Rub the seasonings over the top and bottom of tenderloins.
  3. Pour 1 cup water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on.
  4. Cook on low for 7-8 hours, then preheat your broiler.
  5. While the pork is finishing up in the slow cooker and your broiler heats up, combine 1 cup brown sugar, cornstarch, rice vinegar,  water, and soy sauce in a small saucepan.
  6. Set over medium heat and stir until mixture thickens, about 4 minutes.
  7. Remove from heat and stir in ginger bits.
  8. Line a baking sheet with aluminum foil and spray with nonstick spray.
  9. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
  10. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it but not dry.
  11. Serve with remaining glaze on the side, and garnish with lime and cilantro.

Crocked Pot Roast

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Just about every time I use my crock pot, I wonder why I don’t use it more often. It is one of my favorite kitchen helpers!  I particularly like starting something early on a Sunday morning and opening the door when we are back home from church to the heavenly smell of good food ready to serve!  This recipe is my variation of one I found online at the Food Network Kitchen and has an extra step in the beginning of cooking that adds a whole world of flavor to the finish!  Although gravy is usually something I make after cooking meat and just before serving, this pot roast cooks the whole time in gravy prepared after browning the meat and before cook time in the slow cooker begins. It is a twist that I will try with other crock pot meats because it turned out so well. My family voted this delicious!

Cook’s Note:  I keep a tube of Amici tomato paste in the refrigerator to use for recipes like this that only need a few Tablespoons.  If you haven’t discovered these tubed products, look for them near the canned and jarred tomato products at your supermarket

Crocked Pot Roast

4-pound beef chuck roast

sea salt and freshly ground black pepper

2/3 cup flour, (1/3 cup used for flouring the meat prior to browing, 1/3 cup for gravy)

3 tablespoons olive oil

6 medium carrots, cut into 2-inch pieces

3 stalks celery, sliced

8 red potatoes, halved

1 onion, rough chopped

4 cloves garlic, mashed

3 tablespoons tomato paste

1 cup red wine

3 cups  beef broth

2 teaspoons dried French Thyme (or try chopped fresh Rosemary!)

1/2 teaspoon ground allspice

Sprinkle seas salt and pepper over roast and rub into both sides. Put 1/3 cup of the flower on a plate and coat the meat, turning to coat. Heat 2 tablespoons of the oil in a large iron skillet. Brown the roast until brown on all sides  Transfer the roast to crock pot and tuck all vegetables around the sides.

Add remaining 1 tablespoon oil to the skillet over medium heat. Add tomato paste and stir until the oil is smoothly blended with tomato paste and turns a lovely deep red, about 1 minute. Add 1/3 cup flour and stir, then add wine, stirring as it thickens. It is OK if there are some lumps. . Add the beef broth,, thyme, allspice, 1/2 teaspoon salt and a pinch of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly.Pour the gravy into the slow cooker. Cover and cook on high for 6 hours.

Remove the roast to a shallow dish or platter, then lift out vegetables with slotted spoon and add to serving dish. Ladle a spoonful or two over meat, and put the rest into a small pitcher to pass at the table.

IMG_0800Yum!   The return of Sunday dinner!

Zuppa Toscano

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September is here, school has started, fall colors are showing up all over, and although our temperatures certainly don’t reflect it yet, I begin to think of Pumpkin Spice coffee, refresh my supply of cinnamon, ginger, and nutmeg, and pull out our favorite soup recipes. The first time I had this soup, it was at a local Olive Garden, and in my opinion it remains as one of the best items on their menu.  There are many recipes for it to be found online and in various cookbooks, including one that claims to be the Olive Garden copycat recipe. which uses chicken bullion cubes and water.  I prefer my version, using herb seasoned chicken broth, and Tuscan Kale from our garden.

Zuppa Toscano

1 pound Italian Sausage (we like spicy, but use mild if you prefer)

4-6 Russet Potatoes chopped

1 large onion, chopped

1 Tablespoon red pepper flakes

4 garlic cloves, peeled and smashed before mincing

4 cups Chicken Broth

2 cups Tuscan Kale or ruffled kale, leaves stripped from tough center stem, then stacked and rough cut. If you like smaller pieces of the green, stack the leaves, roll them together and shred into thin strips

1 cup heavy whipping cream

Crumble sausage and brown in large soup pot or Dutch oven. Cook and stir until browned. Add chopped onions and garlic and cook until onion softens. Add chopped potatoes and red pepper flakes and stir to combine. Pour in chicken broth and cook until potatoes are fork tender, about 20 minutes.  Add kale and cook several minutes. Tuscan Kale has a thicker leaf, but if you use the ruffled kale generally found in supermarkets, cook for only a minute or so. Slowly add cream and cook until heated through. Serve with breadsticks or a loaf of peasant bread such as Ciabatto.

If you would like to make this using your slow cooker, here are the modified directions:

Brown sausage and add chicken broth, garlic, potatoes, red pepper, and onion in slow cooker.

Add chicken broth,covering the vegetables and meat.  Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

Before serving, add kale to the pot, stir, cover, and cook on high for 30 minutes.  Add cream and continue heating for a few minutes until heated through.  Serve and enjoy!

Root Beer Pulled Pork, Slow Cooked

IMG_0466If you haven’t discovered using your slow cooker for pulled pork, you will be surprised how easy it is to produce this tasty barbecue.  A list of simple ingredients  a crock pot left simmering on the counter, and voila! you have enough tasty barbecue for at least 12 hearty sandwiches. We like to pass a tangy cole slaw to heap on the bun along with the tender shredded pork. ,  https://kitchenkeepers.wordpress.com/2013/06/20/tangy-cole-slaw/

Root Beer Pulled Pork

2 pounds pork tenderloin

1  12 oz. bottle root beer

1 bottle of your favorite barbecue sauce

Spray bottom of slow cooker with cooking spray, place tenderloins inside, pour barbecue sauce and root beer over the top.  Cover and cook on low for 7 to 8 hours.  When ready to serve, lift pork out and place on platter.  Pull, or shred, with a meat fork. Serve on toasted buns with a spoonful of sauce and top with cole slaw.  Serves 12

This is great to reheat for later.

 

Herbed Roast Beef

015I continue with more recipes from a wonderful Easter dinner with friends and family around the table.  I have made many different kinds of pot roasts.  Our old standby is chuck roast seared with lots of salt and pepper and cooked in coffee, along with potatoes, carrots and onions, baked long and slow in the oven.  But circumstances on Easter Sunday made the timing awkward  for cooking in that way. I wanted to serve a beef dish as well as our Easter ham, and I decided I would try slow cooking in a crock pot. This recipe is simple and delicious.  I prepared the top round roast and got it into the crock pot early Sunday morning, and when we walked in the door after church, a heavenly smell greeted us.

I adapted my recipe from one at http://www.food.com, which gives its credit to the

“Taken from The Everyday Low-Carb Slow Cooker Cookbook”

    • 1 cup red wine
    • 1 cup water
    • 2 tablespoons dried thyme (I use Penzey’s French Thyme)
    • 2 tablespoons fresh chopped rosemary
    • 2  tablespoon black pepper
    • 2 teaspoons sea salt
    • 1/4 cup olive oil
    • 5 pounds lean top round roast
    • 8 –  10 garlic cloves, peeled and halved
    • 1 large onion, thinly sliced
    • 4 pieces thick peppered bacon, cooked but not crisp

Directions

  1. Pour the red wine and water into the crock pot.
  2. In a small bowl, combine herbs, pepper, salt, and olive oil; stir to mix and make a thick paste. Rub the oil and herb mixture all over the roast. Place into the crock pot. Sprinkle the garlic and onions around the roast and lay the bacon strips over the top of the roast.
  3. Cover and cook on High for 6 hours..,
  4.  Turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter.
  5. To serve, use a sharp knife to slice the meat against the grain.Dip the roast slices into the cooking juices before serving, or serve the cooking juices  in a small pitcher

If you have cooking juices leftover, this makes a wonderful addition to onion soup or a pot of Beef Burgundy!