Well, apparently Tasty Tuesday will stick around – at least for a little while. I have another recipe that I made last week (yes, before the hospital visit) that was a huge hit in our house. Unfortunately for Melisa, I seem to be on a pork theme, but I promise the next one will be kosher-able.
This one is from my friend Denise who made it as part of our supper swapping. It was something I would never have made for myself, as I am not at all a pork fan, but I let her make it since she makes so much pork in her house and I was vetoing all her recipes. I’m really glad I did! Not only is it super yummy and healthy, but it’s incredibly easy to make, and it uses one of my favorite inventions – the Crock Pot! Mister Man even helped me make this one.
Crock Pot Pork (I have no better name than this):
3-4 pounds pork tenderloin
8-10 cloves garlic, sliced
2 large onions (or 3 medim), sliced
2 bay leaves
1/4 c water
3 T soy sauce
salt and pepper, to taste
Yes, that is IT! Super easy. For the pork, I prefer to remove the silverskin and trim it up a little, even though it usually comes pretty clean. For the silverskin, I slide a knife under it and then use my fingers to pull it off entirely (cleaning if needed with the knife to keep more meat on the tenderloin and not pulled off with the silverskin).
Once cleaned, slit the pork in a few places, and shove in pieces of sliced garlic here and there. My friend’s recipe called for 2 cloves of garlic here, but I used more like 6 and would have been ok with more. Salt and pepper the pork, and set aside for a moment.
Slice your onions like you’re going to put them on a hamburger (rings), but cut in half. Toss all the onion into the bottom of your crockpot. It’s going to look like you have a ton, but they really cook down.
Place the pork on top of the onions. See how you can spot the garlic peeking out of the meat?
Add the garlic, bay leaves, soy, and water. Make sure the garlic is not sitting on top of the pork by itself or it will get burned a little by the end. You can even poke it into the middle of the pork loins.
Cover, and cook on low for 8-10 hours. You can also do it on high for 4-6 hours, but I prefer cooking on low to really get it tender and juicy. The meat may not all be in juice to start, but by the end, it will sink down and become yumalicious!
I wish I had a picture of the finished product in the crockpot, but everyone was so anxious to eat it that I had to dish it up as soon as it was ready. I will, however, say that it is kid tested and approved!