Crockpot Pork Tenderloin

1. I'm browning first in 1 T butter (wierd, I know, but I'm out of olive oil), 
2. then glazing 1 small yellow onion thinly sliced, 
3. finally, slathering in Trader Joe's "Big and Chunky Applesauce"

Right now, I'm headed out into garden to look for some gorgeous (variated green and cream colored) Indian mint--for flavor and garnish.

4 oz serving tenderloin 
130 calories
24 gr protein
0 carbs

Apple sauce 1/2 c
80 calories
20 gr carbs
2 gr fiber
15 gr fructose

Porc au lait or Pork in milk

Pork loin (3lb)
whole milk
4 cloves Garlic
salt
pepper
1 good sized sprig of thyme
bay leaf (1 or 2)
nutmeg (6 pinches)
2T butter

Slice two garlic cloves into slivers and then cut little holes in the pork loin and put them deep inside.  Salt and pepper pork and then brown in the butter in a dish pot large enough to just hold the pork (you can tie the pork if necessary to hold it together or you can cut into smaller chunks to arrange in the pot).  Pour the butter out of the pan, pour in the milk until the pork is covered and add all the rest of the ingredients including more salt and pepper and the two other garlic cloves slightly crushed.  Let it come to a boil over lowish heat and then a low simmer for at least 2 hours.  The pork will get very tender and the milk will start to look curdled.  Take the pork out and keep warm.  Reduce the remainder of the milk until it's very curdled looking and sort of tan in color and quite thick.  Remove the  bay leaf and thyme stems and pour into a blender (leaving in the garlic).  Salt and pepper to taste and pour over sliced pork. 

Stuffed Roast Pork Tenderloin

Ingredients:

• cooking bag
• 1 tablespoon all-purpose flour
• 1 1/2 pounds pork tenderloins, trimmed
• 1 tablespoon butter
• 1 1/2 cups chopped sweet onion
• 1/2 cup raw celery
• 1/4 cup shredded carrot
• 2 small cloves garlic
• dash leaf thyme
• salt and pepper
• 1 1/2 cups cooked wild rice, regular rice or a combination of both 
• 1/2 cup  chicken broth
• 3 tablespoons cornstarch

Preparation:

Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.

Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.

Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened.

Serves 4 to 6. 

Rosemary Roasted Pork Tenderloin

An easy and delicious pork tenderloin recipe.

Cook Time: :20

Ingredients:

• 2 pork tenderloins, about 2 pounds
• 3 tablespoons fresh rosemary, or about 1 tablespoon dried
• 1 tablespoon olive oil
• 2 cloves garlic, halved
• salt and pepper to taste

Preparation:

Preheat oven to 400°. Line a baking pan with foil, spray with cooking spray and place in oven. Trim fat from pork tenderloins and butterfly the meat, cutting them nearly in half lengthwise. Open the pork tenderloins and lay out, pounding to flatten with the palm of the hand or the bottom of a heavy skillet. Chop rosemary if using fresh. Rub pork tenderloins all over with cut sides of garlic halves then olive oil, then sprinkle salt, pepper and  rosemary on both sides.

Remove baking pan from the oven and place pork on hot tray. Return to oven and roast for about 20 minutes (about 155° to 160° internal temp). Remove and let stand 5 minutes, then slice. 

Serves 4 to 6.

Cinnamon Apple Pork Tenderloin

Ingredients:

• 1 to 1 1/2 pounds pork tenderloin
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar, packed
• 2 cooking apples, peeled, cored and sliced
• 2 tablespoons dried cranberries or raisins

Preparation:

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.

Serves 4.

Bacon-Wrapped Pork Tenderloin

This dish is super easy to prepare and cook, and pork tenderloin is such a tender and lean cut of meat. Bacon and an apple juice and brown sugar glaze help to flavor the mild pork tenderloin.

Ingredients:

• 2 pork tenderloins, about 2 pounds
• grill seasoning for pork or chicken, about 2 teaspoons, or a similar seasoning blend  (I use Montreal Chicken seasoning)
• 6 slices bacon
• Glaze:
• 1/2 cup brown sugar
• 1/4 cup apple juice
• 1 tablespoon Dijon or grainy mustard
• dash cinnamon

Preparation:

Heat oven to 400°.

Line a 13x9-inch baking dish with foil; lightly spray with nonstick cooking spray.

Trim excess fat and silver skin from the pork; rub all over with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish.

Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.

Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing.

Serves 6.