This recipe is a little fluid… I make it a little differently every time. Feel free to experiment! This started out as a recipe from my mom, but I’ve added to it over the years. The roast turns out extremely moist with a sweet glaze. Adding root vegetables such as carrots and potatoes to the roast creates a complete meal. I don’t have a picture here, but sliced tenderloin on a platter surrounded by carrots and potatoes presents beautifully.
- Hormel Original Pork Tenderloin
- Approximately 8 small red potatoes
- Approximately 16 baby carrots
- Dijon mustard
- Approximately 4 tablespoons of Balsamic vinegar
- Approximately half a jar of Smuckers Appricot Preserves
- 4 tablespoons of butter
- Olive oil
- Unwrap pork tenderloin and place in slow cooker
- Salt and pepper tenderloin to taste
- Squeeze dijon mustard onto tenderloin
- Drizzle tenderloin with balsamic vinegar
- Cut butter into single tablespoons and arrange evenly around tenderloin
- Spoon half a jar of apricot preserves on tenderloin
- Cook tenderloin on low for four hours
- While tenderloin is cooking, wash and quarter the potatoes
- Add potatoes and carrots to a ziplock bag and drizzle with olive oil
- Add salt and pepper to taste
- Shake bag to coat carrots and potatoes
- After the tenderloin has been cooking for about four hours, add the carrots and potatoes and allow to cook for an additional two hours (a total of six hours of cook time)
Note: I’ve created a “clean” 21 Day Fix approved version of this recipe. The changes greatly reduced the calories and fat while maintaining the great flavor! Check it out here!
When I was so frustrated with my data for my dissertation that I wanted to scream, cry, or throw something, I decided it was time to take a break and prepare dinner. I found this recipe on Pinterest and have made it a few times. It’s quick to prep and tasty. I love being able to put something in the crock pot and forget about it for a few hours. (To be honest I don’t actually forget about the crock pot since most of the things I make in it tease me with appetizing smells.) The original recipe is listed as a breakfast, but, honestly, who preps breakfast four hours before he or she plans to eat it? I make this for dinner. The recipe below is an adapted base. I throw in whatever I have laying around. I think adding bell peppers and mushrooms would add to the flavor and the aesthetics of the dish. Once again in the pictures I’m making half of the recipe in one of my tiny crock pots.
- Grease the crock pot with the butter. Turn the crock pot on low and leave the remaining butter in the bottom. It will melt while you are preparing the other ingredients.
- Cook the bacon. This is probably the only recipe I make that the primary objective is not to amass bacon grease. I cook the bacon in the microwave while I am preparing the other ingredients. Feel free to cook it any way you want.
- Cut the stems off of the spinach and tear the spinach into about 1/2 inch pieces. I tear the pieces into a measuring cup.
- Chop the onion.
- Beat the eggs in a large bowl. Whisk in the cream, cheese, pepper, spinach and onion.
- Pour the mixture into the crock pot.
- Tear the bacon into approximately 1/2 inch pieces and top the mixture with bacon.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours. The quiche is ready to eat when it is firm to the touch.
Nutritional Information: Calories 382, Fat 33.6 g, Cholesterol 352 mg, Sodium 470 mg, Potassium 174 mg, Carbs 2.2 g, Protein 18.1 g, Vitamin A 36.4%, Vitamin C 7.6%, Calcium 25.3%, Iron 7.9%
I found a recipe for roast beef sliders on Pinterest. Here is my own slight variation on the recipe. These sandwiches are really great. These are probably my fiance’s favorite thing that I make for dinner.
- Place roast in crock pot (picture above shows a 1/2 of recipe).
- Whisk together water, brown gravy mix, Italian dressing mix, and French onion soup mix. Pour over roast.
- Pour jar of Picante sauce over roast.
- Cook the roast on low for 6-8 hours.
Caramelized Onion Directions:
- Add butter and olive oil to large skillet. Warm pan over medium-high heat.
- While the pan is warming, peel the onion and cut it into slices.
- The pan will be ready when the oil shimmers.
- Place the onions into the pan. Stir to cover onions with oil and butter. Cook for about 10 minutes stirring occasionally.
- Add salt and sugar. Reduce heat to medium. Continue to cook and stir. The onions will go from from opaque and rigid to translucent and ductile.
- As the onions start to turn brown, you may have to stir more often. If the onions start to get too dry, add more oil. Remove the onions from heat when they reach a rich, dark brown color. This should take about 1/2 an hour from the time you started cooking.
- Cut the Hawaiian rolls in half.
- Cut the roast into chunks. Place on the rolls.
- Spoon the sauce from the roast on top of the meat.
- Place caramelized onions on top of the meat.
- Top the onions with Swiss cheese.