Serves: 8
I wanted to make a dish that would go well with my Baby Potato Salad, Baked Parm Asparagus and Eggy Fried Rice and this one works well because it is so saucy and adds great taste to the rice and potatoes. I also served a Simple Side Green Salad.
The full meal will serve six people with leftovers for another meal and amazing pulled pork sandwiches for lunch. Win Win!
Ingredients
1 tbsp garlic salt
1 tbsp dried parsley
1 tsp paprika
3 pork tenderloins
2 tbsp olive oil
½ large onion cut in large slices
½ cup brown sugar
½ cup ketchup
½ cup Thai sauce
¼ cup soy sauce
1 tbsp minced garlic
1 tsp salt
1/3 cup cornstarch
1/3 cup veggie broth
Directions
Combine garlic salt, parsley and paprika together in a bowl
Pat dry tenderloins and remove fat and silverskin with a knife
If some of the tenderloins are too big for the crock pot cut some chunks off to make them fit
Rub each tenderloin on both sides with the seasoning mix in the bowl
Heat oil on high in large skillet and sauté onions for three minutes
Add a couple of the tenderloins and sear every side including ends for a four minutes each side
Place in a plate and continue searing until all meat has been seared
Add sugar, ketchup, Thai sauce, soy sauce, garlic and salt in bowl
In a separate bowl add cornstarch and broth and whisk together until cornstarch has dissolved
Pour cornstarch mixture into ketchup mixture bowl and whisk everything together
Using a spatula stir in the onions from the skillet
Pour the sauce in the crockpot and as you place the tenderloin into crockpot coat both sides with sauce. Do this until all the tenderloins are in the crockpot
Cover and cook on low heat for three hours, turning the meat around in the crockpot every hour
Take tenderloin out and slice them into 2 inch slices and return to crockpot
Turn the crockpot on keep warm and keep tenderloin in there until ready to serve
Place is a large bowl and serve buffet style with Baby Potato Salad, Eggy Fried Rice, Baked Parm Asparagus and Side Salad.
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