So we had our family Christmas Sunday with Margaret and Peter, my loveable in-laws, and my son, Dexter.
Inspired by my friend Marla's creative use of her crock pot to make a delicious beef roast, I made pork tenderloin in my crock pot. Two pork tenderloins, because I am Italian and it seems like I never can make a holiday meal without overcooking.
I put the tenderloins in the crock pot with marmalade, soy sauce, garlic cloves and fresh ground pepper, cooked them over 12 hours and they fell apart into wonderful juicy aromatic hunks of flesh.
As a result, we now have enough pork left over for a week of meals. Last night: Pork Fried Rice. Tonight: Instead of beef stroganoff, pork stroganoff. There is really nothing that can't be improved with sour cream, except maybe a Bloody Mary, which is what I am enjoying right now.
3 comments:
Yum, sounds delicious. I always slice my pork tenderloins into medallions and put them in a skillet with a sauce of soy, brown sugar and a touch of ginger. Or a sauce of baslamic vinegar, brown sugar and ginger. Depends how shocking I want to be cause the vinegar gives it a very different flavor.
I'll have to try your recipe sometime.
Now I want a crock pot.
I have a crock pot, but haven't used it in years. I'll have to drag it out and try that.
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