Slow Cooker Pork Tenderloin With Vegetables And Apple Butter Gravy…

I’ve been offline for a little bit. I was having technology issues and found out that my trusted Mac has now become so old that it cannot support html 5 which is the platform now used by WordPress. Oh well… but I’ve developed some work arounds and should be fine now.

Summer is in full swing, and that includes those warm summer temperatures. During Summer I like to grill but not every day. But what do you do when it is so hot and you don’t want to heat up the house when making dinner? That’s when I rely on my trusty slow cooker. You can have a great meal and never create more heat in the house.

I am a big fan of pork loin. Like beef tenderloin, it is the the most tender, flavorful and versatile cut of pork. Cooking it in the slow cooker is so easy, but you need to pay attention not to overcook it. So let’s talk pork loin with vegetables and apple butter gravy…

Lesson Learned 1 – Brown the pork and potatoes before putting them into the slow cooker: The slow cooker cooks food but doesn’t create crust or color. If that is not a big deal for you than you can skip this step. But I’ve always espoused that you eat with your eyes first and so I like to provide that extra step to make the meal even more pleasurable.

I put a little canola oil in a cast iron skillet and browned the pork loin – about 4-5 minutes on each side. Doing that gives it a nice brown crust as you can see from the picture above. I also brown the potatoes a little. I don’t brown the carrots. I don’t think that’s really necessary. The potatoes also take about 4-5 minutes per side and I usually do two sides just enough to give it great color.

Lesson Learned 2 – Cut your carrots small or use baby carrots: This recipe will only cook for 6 hours on low so you need to consider how tender you want your carrots. If you want them crisp tender you can cut them in larger pieces. If you want them fork tender you will need to cut the pieces small or use baby carrots. I like to use the larger sized carrots and I buy only what I need for the recipe, about 3 carrots. If the carrot has a thick base, I cut it into a log and then I cut the log in half down the middle. That way I minimize the thickness and the carrots come out fork tender. When you come down to it, it all depends on how you like your carrots.

Lesson Learned 3 – Do not cook this for more than 6 hours on low: That is plenty of time to cook the pork loin without drying it out. And the sauce made with apple butter is a great accompaniment to the pork.

This is a great meal that is easy to prepare and will not heat up your kitchen on these warm Summer days. Try this recipe and let me know what you think.

Slow Cooker Pork Loin With Vegetables And Apple Butter Gravy

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:

1 1/2- 2 pounds pork loin

4 yukon gold potatoes, peeled and sliced into chunks

3 large carrots, cut into small chunks (you can use baby carrots as well)

I medium size yellow onion, peeled and cut into large chunks

3 large garlic cloves, minced

1 9.5 ounce jar of apple butter

1/3 cup dijon mustard (you can mix dijon with seeded mustard)

1/3 cup low sodium soy sauce

1 cup beef broth

1-2 Tbs. canola oil

Non-stick cooking spray

Salt and pepper to taste

DIRECTIONS:

Heat a large cast iron skillet. Add 1 Tbs canola oil. Salt and pepper the pork loin and put that side down in the hot skillet. Salt and pepper the other side of the pork loin. Let the pork loin sear for 4-5 minutes. Turn it over and sear it on the other side. Remove from the pan and set aside.

Check to see if the skillet needs more oil and add it if it does. Place potatoes in the pan being careful not to crowd them. Let them sear for 5 minutes and flip them to another side. Let them sear for an additional 5 minutes and remove them from the pan.

Spray the crock of the slow cooker with non-stick spray. Add the onions, potatoes and carrots into the crock. Place the pork loin on top of the vegetables.

In a small bowl whisk to together the garlic, apple butter, mustard, soy sauce and beef broth. Pour the mixture over the pork and vegetables.

Cook on low for six hours. Remove the pork and vegetables from the crock. Slice the pork and plate it with the vegetables. Taste the gravy in the crock and add more salt and pepper if needed. Pour the gravy over the pork.

 

Slow Cooker Turkey Or Pork And Stuffing…

If you’re like me you have a taste for turkey and stuffing far beyond Thanksgiving. But who wants to buy a big old bird all the time and roast it in the oven? There’s got to be a better way. Guess what, I found it!

More and more I am becoming adept at using a slow cooker. That means I’m not using it simply to drop something in and cook it until it’s beaten into submission. A slow cooker is a valuable tool but if you don’t use it properly it can create meals that are virtually tasteless.

This recipe, I guarantee you, has tons of flavor. It also has its traditional aspects and its unique aspects and I will discuss those in my lessons learned. I started out by using a bone in turkey breast for this recipe and decided the next time I made it I would try a boneless pork roast. Guess what? Both ways it was fabulous! So let’s talk slow cooker turkey or pork roast and stuffing…

Lesson Learned 1 – How to prepare the stuffing: I used a box of stove stop stuffing for these recipes (one designed to be used with turkey and one designed for pork) so it already had the seasonings I needed in it but you can also use just a plain stuffing mix. If so, you will need to add some poultry seasoning and dried sage. I also added some sliced onions, sliced mushrooms and diced celery to boost the flavor of the stuffing mix when I made the turkey and substituted sliced apples for the mushrooms when making the pork, but you don’t have to. I’ll put both versions in the recipe below and you can chose whatever method suits you.

The first time I made this most of the stuffing was soft except for the very bottom. I stirred everything together after it was all cooked and it turned out ok. The second time I made this I added a cup of chicken broth to the stuffing mix and it turned out perfectly. Since you put the soup/gravy mixture on top of the meat, it does not totally reach all of the stuffing. And since a turkey breast doesn’t have a lot of fat to begin with you need the moistness of the chicken broth to get the desired consistency of the stuffing. I also added carrots on top of the stuffing in both recipes and they turned out perfectly. The pork roast had a little more fat so that also helped to keep the stuffing moist.

Onions And Celery Added To The Stuffing

Stuffing With Mushrooms And Carrots For The Turkey

Carrots and Apples for the Pork Roast

Lesson Learned 2 – Spray the crock with cooking spray: After the long hours of slow cooking the stuffing will stick to the crock if you don’t spray it. Make sure you spray the crock with cooking spray before adding the stuffing. You’ll be glad you did at both serving and clean up time.

Season Each Layer

Lesson Learned – Season each layer: Slow cooking requires careful seasoning so food does not come out tasting bland. Remember to season each layer with salt and pepper as you prepare the slow cooker.

Lesson Learned 4 – What kind of turkey to use: I am fortunate to have a grocery store that cuts half turkey breasts on the bone and sells them fresh. This works so well in this recipe. When I first made it I was surprised at the moistness of the turkey breast. My husband loved it.

You can use a boneless breast as well. You really shouldn’t use more than a 3 pound turkey breast for this recipe. If you do, you will need to cook it longer. If you buy the breast frozen be sure to thaw it before putting it in the slow cooker. For 4 people, 2 1/2 – 3 pounds is perfect. You may even have some leftovers. The breast pictured below is on the bone and 2 1/2 pounds.

Lesson Learned 5 – What kind of pork roast to use: I used a 2 1/4 pound boneless pork roast for this recipe. Make sure when you put it in the slow cooker you put it fat side up. That way the fat will drip down onto the stuffing and vegetables. I also seasoned the pork roast with fresh lemon thyme. I didn’t need to do that when I made this recipe with a turkey breast.

Lesson Learned 6 – Combine turkey gravy or pork gravy and mushroom soup for a delightful sauce: I found combining gravies with the soup created a surprisingly flavorful sauce to put over the meat. When I made the turkey I used a cream of mushroom soup. When I made the pork I used a cremini mushroom bisque soup. Both were great, although in hindsight I preferred the mushroom bisque over the cream of mushroom.

Gravy/Soup Mixture

I started out by making a packet of McCormick gravy on the stove and combined it with a can of mushroom soup. You can used jarred gravy as well. The combination tasted divine and gave flavorful moisture to the meat as it cooked.

If I was having a small gathering at Thanksgiving I would consider either one of these for dinner. They were unbelievably good and super simple to make. This is also a great recipe for having turkey and stuffing whenever you want it. Turkey is not just for Thanksgiving anymore.

Lesson Learned 7 – Both versions of this recipe results in super moist and tender meat: I have to say I was surprised at how moist and tender both the turkey and the pork tasted. I cooked both for 5 hours on low and both turned out perfectly. Once again I want to make it clear that you need to know your slow cooker. Also, to ensure the turkey and pork are cooked, you need to adhere to the weights I have given you. If you choose to cook something a little larger you will want to add a little more time to the cooking process.

Try this recipe combo and let me know what you think. They are becoming staples in our home!

Juicy And Tender Roast Turkey

Juicy And Tender Roast Pork

Slow Cooker Turkey Or Pork and Stuffing...

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:

1 – 2 1/4 – 2 1/2 pound turkey breast, bone in preferable or,

1 – 2 1/4 – 2 1/2 boneless pork roast

I – 6 oz. box of Stove Top Stuffing (chicken or pork variety)

I cup cremini mushrooms, sliced thick (can use for either chicken or pork)

1 large stalk of celery, diced

1 small onion, diced

1 small granny smith apple peeled and sliced (for a pork roast)

4 carrots, peeled and sliced into 2 inch logs

1 cup chicken broth

2 Tbs butter, melted

I packet McCormick turkey or pork gravy

1 10.75 oz. can of mushroom bisque soup

Kosher Salt

Freshly Cracked Black Pepper

Fresh Lemon Thyme (pork roast)

Cooking Spray

DIRECTIONS:

Prepare gravy mix according to package instructions. Once the gravy has somewhat cooled add the mushroom soup to the gravy and stir until combined. Set aside.

Spray the crock of the slow cooker with cooking spray. Mix onion, celery, dressing mix, chicken broth and butter until combined. Spread on the bottom of the slow cooker. Add the mushrooms, carrots and apple (pork roast recipe) on top of the stuffing.

Place the turkey or pork roast on top of the stuffing and vegetables. Season with salt and pepper. If making the pork roast, strip lemon thyme leaves from the stalks and season the top of the pork roast. (You can add remaining stalks around the pork to season the stuffing and veggies – just remember to pull them out before serving).

Pour the gravy/soup mixture over the meat. Cover and cook for 5 hours on low.

Roast Turkey

Roast Pork

 

 

 

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Pork Medallions with Marsala Mushroom Sauce…

There’s almost nothing that beats a good pork tenderloin. I’ve mastered the art of cooking this very tender cut of meat and am always looking for new ways to prepare it. I made this recipe the other day and it hit the spot. It’s a shining example of what comfort food is all about.

You can easily find pork tenderloins in the grocery stores packaged in a variety of marinades or plain. For this recipe I chose a lemon pepper marinated loin. You can choose whatever you want. Just make sure whatever marinade you choose will blend nicely with the marsala mushroom sauce.

What’s also great about this dish is it’s pretty easy and quick to prepare, so instead of having the same old boring thing for dinner you can make this and get it on the table in half an hour. I served it over store bought pre-made mashed potatoes (I like the Bob Evans brand the best) with a side of marinated grilled zucchini. it was fabulous!

So lets talk pork medallions with marsala mushroom sauce…

Two Inch Thick Medallions...Lesson Learned 1 – Cut the tenderloin into 2 inch medallions: Two inches is the perfect thickness to cook in the allotted time. Remember pork tenderloin is just like a boneless, skinless chicken breast. Both can be extremely flavorful and tender but most people tend to overcook them. A slight pink in the center of the pork is perfectly fine. Overcooking a piece of meat that has minimal to no fat like this can be a little tricky. If you cut the medallions to two inches in thickness, three minutes on each side should do the trick (you will also simmer them in the sauce for a couple of minutes at the end).

Make sure you start with a hot pot. That is why you use a combination of both butter and oil in the pan. Butter has a lower smoke point and the oil offsets that so you can get the pan warmer without burning Nicely Seared Medallionthe butter while still getting the butter flavor. You want the pork to get a nice sear. At about three minutes you should easily be able to turn the medallion over without it sticking to the pan. If not, let it cook a little while longer. Don’t force the meat from the pan. When the meat is adequately seared it will automatically release itself from the pan and you will be able to turn it over easily. The picture on the left shows the type of sear you want to get on your medallions. Don’t worry, the pan will do all the work for you if you are patient. The second side should cook within 2 -3 minutes.

Simmer the medallions in the wine sauce for a few minutes before servingLesson Learned 2 – Don’t crowd the medallions while searing them: If you have to, cook the medallions in batches. If you overcrowd them in the pan they will steam instead of sear. Once you return the medallions to the sauce you will simmer them for a couple of minutes to complete the cooking process (picture to the right). Searing will insure that you keep all those wonderful juices in the meat.

Lesson Learned 3 – Shut off the heat and take the pan off the stove when adding the Marsala and white wine to the pan: Recipes quite often forget to mention this, and this is an important safety tip. Any type of alcohol added over a heat source can cause a fire flare up. You want to avoid burning yourself or setting the house on fire. So be on the safe side. Take the pan off the heat source, add the wine and then return the pan to the heat. It’s better to be safe than sorry.

I cut the entire tenderloin into medallions used six for this recipe and froze the rest. This recipe is designed to serve two bigger or three smaller appetites but you can easily increase the ingredients to serve more.

Pork Medallions With Marsala Mushroom Sauce

  • Servings: 2-3
  • Difficulty: Easy
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INGREDIENTS:Pork Medallions in a Marsala Mushroom Sauce

2 Tbs. unsalted butter

2 Tbs. olive oil

6 two inch thick pork medallions (I chose a lemon pepper marinated tenderloin)

1 large shallot, minced

1/2 cup Marsala wine

1/4 cup chicken stock

1/4 cup dry white wine (I used chardonnay)

2 Tbs. heavy cream

1 Tbs. cornstarch

Salt and pepper to taste

4 ounces baby bella mushrooms, sliced

DIRECTIONS:

Heat olive oil and butter over medium – high heat. Add pork medallions and brown on both sides – approximately three minutes on each side. Remove medallions from pan to a plate and cover with foil to keep them warm.

Add shallots and mushrooms to the pan and stir until coated with the pan drippings. After the mushrooms have slightly softened, remove the pan from the heat. Add the Marsala wine, chicken stock and white wine. Place back on the heat and continue to cook until the liquid has reduced by half. Combine heavy cream and cornstarch. Mix until thoroughly combined.

Add the cream mixture to the pan and whisk into the sauce until it starts to thicken. Taste the sauce to see if it needs salt and pepper. Season to taste. Return the pork medallions to the pan an simmer in the sauce for about 3 minutes. Serve immediately.

Serving Suggestion: Pork Medallions Over Mashed Potatoes With Grilled Zucchini

Serving Suggestion: Pork Medallions Over Mashed Potatoes With Grilled Zucchini…

Pork Medallions With Marsala Mushroom Sauce: so easy and great for any week night meal!