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%