Slow Cooker Maple & Brown Sugar Pork Tenderloin

I made this pork for the family the other night, and we all snarfed it down! The sauce is unexpected, almost like a Carolina BBQ sauce flavor, but not quite. So tasty! Adapted from here.


Slow Cooker Maple & Brown Sugar Pork Tenderloin

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2 lbs. pork tenderloin
salt and pepper to taste
1/4 c. maple syrup (cut in 1/2 if using pure syrup)
1 tsp. minced garlic
4 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. brown sugar
1 Tbsp. cider vinegar
1/2 tsp. dried thyme crumbled
1 Tbsp. cornstarch
1 Tbsp. cold water

Sprinkle tenderloin lightly with salt and pepper.
Place pork in a slow cooker sprayed with non-stick cooking spray.
Combine syrup, garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour over the pork.
Turn pork to coat thoroughly.
Cover and cook on LOW for 7-8 hrs (check temp around 6.5 hours - pork should be cooked to ~150 degrees F), or on HIGH for 3-4 hrs.
Remove pork to a plate and cover with foil to keep warm.
Pour the juices into a saucepan and bring to a boil over medium heat.
Simmer for 5 min.
Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 min. longer.
Slice the pork and serve with the thickened juices.

Serves 6.

Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches

This is the pulled pork recipe I made for the pool party... we've really enjoyed the leftovers! (Adapted from here.)

Slow Cooker Hawaiian BBQ Pulled Pork Sandwiches

1 3-lb. pork shoulder, butt roast, or pork tenderloin
1/2 c. brown sugar, plus 2 Tbsp. for rub
1 20-oz. can pineapple rings, juice reserved
2 tsp. liquid smoke
1 c. + BBQ sauce (we like Sweet Baby Ray's)
King’s Hawaiian sweet rolls for serving

Spray slow cooker with non-stick cooking spray.
Take 2 Tbsp. of brown sugar and rub on all sides of the roast; set roast in slow cooker.
In a medium bowl, mix together 1/2 c. brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. Pour over roast in slow cooker.
Cook on low for 8-10 hours or high for 5-6 hours.
Shred roast (it will literally fall apart)

Scoop shredded pork onto individual rolls, top with a pineapple ring if desired, and serve.

Serves 6-8.

Brown Sugar & Balsamic Glazed Pork Loin

I made this delicious pork recipe last weekend for the boys... and we LOVED it!  You could easily adapt it to pork chops (in the crockpot, as well), and we're already making plans to add the glaze to grilled chicken this summer.  (Recipe adapted from here.)

Brown Sugar & Balsamic Glazed Pork Loin

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Pork Loin:
1 (2-3 lb.) boneless pork loin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/2 c. water

Glaze:
1/2 c. brown sugar
1 Tbsp. cornstarch
1/4 c. balsamic vinegar
1/2 c. water
2 Tbsp. soy sauce

Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with 1/2 c. water.
Cook on low for 6-8 hours.

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
Heat and stir until mixture thickens.
Brush roast with glaze 2-3 times during the last hour of cooking.
Serve with remaining glaze on the side.

Easy Crock Pot BBQ Ribs

I had never made ribs before these, but this recipe made it look so easy, I couldn't resist.  They did not disappoint!  Super messy, so have wet wipes handy!  (I adapted this recipe from here.)

Easy Crock Pot BBQ Ribs

RUB
2 Tbsp. paprika
2 Tbsp. packed brown sugar
1 Tbsp. kosher salt
1/2 Tbsp. ground black pepper

RIBS
5-6 lbs. baby back ribs (St. Louis-style spare ribs)
2-3 c. favorite BBQ sauce (we prefer Sweet Baby Ray's)

Combine paprika, brown sugar, salt and pepper in a small bowl.
Rub the mixture over the meaty side of the ribs.
Place ribs in slow cooker standing them upright with the meaty side against the wall of the cooker.
Pour the BBQ sauce over the ribs.
Cook on low for 4-5 hours until tender.
Remove ribs and allow to sit for 15 minutes (cover with foil).
Cut ribs apart.
Cover with BBQ sauce left in cooker if desired.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

This easy dinner received RAVE reviews from both boys... and it made great leftovers the next day!  (I adapted this recipe from here.)

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 0.5” thick (I used 3 thick Costco chops, that I sliced in half to get 6 thinner chops)
1 pkg. dry Ranch Dressing Seasoning
2 cans Cream of Chicken Soup (I used Healthy Request for the lower sodium)

(Instead of the suggested Parmesan Mashed Potatoes below, I just made my traditional mashed potatoes... but I used peeled and cubed yellow potatoes, 3 tsp. minced garlic from a jar, 1/2 c. Costco shredded Parmigiano-Reggiano cheese, 3 Tbsp. butter, 1/4 c. milk, and 1/3 c. light sour cream... and I used my hand mixer to whip them up.)

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic (see below)
1-1.5 c. milk
1 Tbsp. salt, or to taste
fresh cracked black pepper to taste

Place pork chops, ranch seasoning and soup into a crock pot on low heat for 5.5-6 hours.

About 45 minutes before pork chops are done, place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to a bowl and use an electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Garnish with a little parsley on top.

Serves 6.

Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Slow Cooker Creamy Chicken Noodle Soup

This was a quick and easy meal that fed us for 2 nights... the whole family loved it!  (Adapted this recipe from here.)

Slow Cooker Creamy Chicken Noodle Soup

1 (10.75-oz.) can cream of chicken soup
1 (10.75-oz.) can cream of mushroom soup
5 c. milk
2 c. cooked chicken (shredded rotisserie chicken... or I cubed my raw chicken and cooked it up quick in olive oil)
1 (9-oz.) bag frozen mixed vegetables (I used a mix of green beans, corn, carrots, peas)
1 tsp. seasoned salt
Salt and pepper, to taste
2 c. dry egg noodles

Whisk together soups and milk in your slow cooker.
Stir in chicken, vegetables and seasoned salt. Season with salt and pepper.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir in uncooked egg noodles 30 minutes-1 hour before serving.

Serves 8.

Crock Pot Lemon Chicken

New crock pot recipe that we tried tonight...  I loved it!  (Found here.)

Crock Pot Lemon Chicken

4 boneless, skinless chicken breasts, cut in strips
1/2 c. flour
1 Tbsp. salt
1/4 tsp. pepper
6 oz. frozen lemonade concentrate (just use half of a 12 oz. can)
3 Tbsp. brown sugar
1 tsp. balsamic vinegar
3 Tbsp. ketchup
1/4 tsp. red pepper flakes

Mix flour, salt, and pepper in shallow container. 

Dip chicken in flour mixture and brown in a small amount of oil. (You don’t need to cook the chicken all the way, just brown it up.) 

Place chicken in crock pot. 

Combine remaining ingredients and pour over chicken. 

Cook on High for 3-4 hours or Low for 6-8. (I cooked mine on High for 3 hours, and it tasted delicious!)

Serve over rice.

Creamy Italian Chicken

There are all kinds of versions of this easy recipe online.  This is the way I made it the other night... and it was DELICIOUS!

Creamy Italian Chicken

1/2 c. water
12 oz. lowfat cream cheese, softened
1 can lowfat cream of chicken soup
1 packet dry Italian dressing mix
2 boneless, skinless chicken breasts (can be frozen)

Mix water, cream cheese, soup, and dressing mix together with a spoon or hand blender.
Place chicken in crockpot and pour mixture on top.
Cook on LOW for 4-6 hours (depending on how thawed your chicken was to begin with).
Stir occasionally (once per hour) until chicken is done.
Serve over rice.

Montreal Roast

This was Sunday night dinner... and it was AMAZING!  In fact, this is the only way Brian would like to have roast from now on.  (Not that he gets to dictate everything I fix for us, but since this roast is so easy, I'll likely oblige him.)  Plus, I think it smells better while it's cooking than my other method...  more spice smell, less onion smell.  (As seen on Vittles Divine, posted below are my miniscule variations.)

Montreal Roast

2.5 - 3 lb. roast
3.5 c. water
Montreal Steak Seasoning

Place roast in crock pot.
Add water.
Season the top liberally with Montreal steak seasoning.
Cook on high for 8-10 hours.
Shred with fork, or slice, and serve.

This roast turns out incredibly moist, but will dry out fast.  I would also recommend (as advised by Vittles Divine) both serving and storing the leftovers immediately.

Caribbean Sweet Pork Salad (aka Cafe Rio Salad)

Caribbean Sweet Pork Salad (aka Cafe Rio Salad)

Serves 6


SERVING

6 flour tortillas, warmed
2-4 c. cooked white rice, warmed
3 c. Sweet Pork, warmed (see recipe below)
1 can black beans, warmed
1 head romaine lettuce, cut into bite-sized pieces
Pico de Gallo (see recipe below)
Cilantro Ranch Dressing (see recipe below)
Shredded cheddar cheese for topping

Place a warm tortilla in a bowl or on a plate.
Place approximately 1/3 c. rice, 1/3 c. sweet pork, and 1/3 c. beans on the tortilla.
Place lettuce over beans.
Sprinkle with Pico de Gallo over the salad as desired.
Drizzle with cilantro ranch dressing and sprinkle cheese as desired.
Serve and enjoy!


CARIBBEAN SWEET PORK

Serves 12
Prep time:  5 minutes
Cook time:  6-8 hours

4 lb. pork shoulder roast
1 c. Pace picante sauce
2 c. brown sugar
Salt & pepper to taste

Remove pork roast form packaging and wash.  (Don't cut the roast to expedite cooking time.)
In a bowl, mix picante sauce and brown sugar.  Stir until sugar is mostly dissolved.
In a crock pot, place the roast in the cooker and cover with the sugar mixture.
Place on low-medium heat, cover and simmer.  Check it every hour or so the rotate roast in the juices.  The roast will eventually produce enough juices to make the right consistency, so do not add water or remove any liquid.
Once the roast is fully cooked (6-8 hours), use a fork to separate the meat into smaller segments.  Cover and continue to keep warm.
If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.
Any remaining meat from the meal can be refrigerated, frozen, or canned for future use.


PICO DE GALLO

1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.


CILANTRO RANCH DRESSING

1 pkg. Hidden Valley Ranch buttermilk ranch dressing (prepare according to pkg. directions)
3 Tbsp. salsa verde (found near traditional salsa in grocery store)
1/4 bunch of cilantro
2 cloves of garlic
1/4 c. lime juice
1/8 tsp. tabasco sauce (if desired)

Clean and rinse cilantro and remove large stems.
Pour prepared ranch dressing in a blender and add remaining ingredients.
Blend until cilantro is finely chopped.
Refrigerate for at least 2 hours, or until dressing has thickened.

Citrus-Honey Chicken

This is my go-to Sunday dinner dish...  hardly any prep, inexpensive, and so EASY!

Citrus-Honey Chicken

1 whole chicken (make sure it's not bigger than your crockpot!)
1 lemon
1/2 cup honey
1/2 cup orange juice
Dried rosemary

Remove giblet packets, and other gross parts from your chicken, rinsing it thoroughly inside and out.
Pierce lemon with fork several time, and place inside chicken.
Place chicken inside crockpot.
Combine honey and orange juice, stir until smooth. Stir in rosemary.
Pour over chicken. Cover crockpot.
Cook on LOW for 8 hours, basting chicken w/ juices towards the end of cooking time.
Chicken is done when limbs fall off body.
Carve up and serve!

Delicious!!

Easiest Pot Roast EVER

Not. Kidding. Just 3 ingredients and 3 steps...

Easiest Pot Roast EVER

1 2-3 lb. pot roast
1 1/2 cups water
1 pkg. dry onion soup mix

Put the pot roast in your crockpot.
Add the water and soup mix.
Cook on LOW for 8 hours.

Yep, I know... no carrots and potatoes cooked with the roast, but that's fine by me! I never have liked onion-y, soggy vegetables with my roast beef, plus they never work well as leftovers, anyway. I combined this with smashed potatoes, brown gravy w/ a little oregano, steamed veggies, and fresh-baked sourdough bread. It was delicious!!