Crock Pot Pork Tenderloin with Apples and Onions

I love the versatility of pork tenderloins.  They can be cooked in so many ways.  We often barbecue them after seasoning with a spicy rub or a marinade.  And we roast them in the oven occasionally too.  But one of the nicest ways to cook pork tenderloins is in a crock pot.
Add a few vegetables or pieces of fruit, a bit of sauce, and leave alone for several hours and let the magic happen..... the joy of slow cooking!

I love to use fruit with pork. In the summer I usually choose strawberries, and during the Holiday Season, cranberries.  But for this dish I selected large, juicy Gala apples.  I am sure whatever apples you decide to use, it will turn out very nicely.

The apples will shrink and release their juices while cooking so that is why there is very little liquid in the original ingredients.  And there is no need to add any seasoning, either.  Trust me on this; the dark balsamic vinegar and brown sugar add just the right flavors. 

This is a lovely, company-worthy dish.  Roast some potatoes and prepare another vegetable and you have a lovely meal to offer your guests.  If you like, you could thicken the juice with a bit of cornstarch, but I think it is very nice as an 'au jus' to spoon over the spuds.

When I made this recently, there were only 2 of us for dinner and so the next evening we had the leftovers heated up, and served over rice.  It was just as delicious the second time around!

Crock Pot Pork Tenderloin with Apples and Onions
Makes 4 servings

• 1 pork tenderloin, about 1 to 1-1/4 pounds
• 2 large apples, cored and sliced fairly thin
• 1/2 cup unsweetened apple sauce
• 1 bunch green onions, trimmed and sliced to 1/4 inch lengths
• 2 Tbs brown sugar
• 2 Tbs dark balsamic vinegar 

1. In a small bowl, mix the applesauce, sugar and vinegar.
2. If there is any membrane or fat on the tenderloin, remove it with a sharp knife.
3. Cut the tenderloin crosswise into 8 equal slices.
4. Coat the inside of your crock pot lightly with a non-stick spray for ease of cleanup.
5. Place pork slices in the crock pot,leaving a bit of space between them if you have room.
6. Spread the apple slices over the pork, then sprinkle the onions over top.
7. Drizzle the applesauce mixture over the top.
8. Cover and cook on LOW for 7 to 9 hours.
9. For each serving spoon out 2 slices of pork and some of the apple slices, along with the juice. 

Per serving.
Weight Watchers P+ = 8.
Calories 303; Protein 33g; Carbohydrate 26g; Fat 9g; Fibre 4g.

Mix the applesauce with dark balsamic vinegar and brown sugar.

Coat the crock pot with non-stick spray and then place the pork slices in the bottom.

Wash and trim the green onions to about 5 or 6 inches long.

Slice them into 1/4 inch lengths.

Wash and core the apples.

And slice thinly, about 1/4 inch thick. 

 I leave the apple prep till just before I am going to use them so they don't get a chance to turn brown through oxidization.  Otherwise, sprinkle with a bit of lemon juice to avoid this discoloration.

Place the apple slices and the chopped onions on top of the pork slices in the crock pot.

Drizzle the applesauce mixture over the top.  Then cover, set to LOW, and leave for 7 to 9 hours.

No peeking!  Although you may be tempted because after 2 or 3 hours you will appreciate the marvelous aroma of this dish as it cooks.

Remove the lid and serve while hot.

For each serving...2 pieces of pork along with apples and juice.

Printable Recipe

Whole Wheat and Ground Flax Pancakes

I love experimenting with pancake recipes.... and lately, with my new-found Chobani yogurt obsession, I have been using it as one of my staple ingredients.  Today I came up with this recipe and we both really liked it.

These pancakes have a nice light texture and taste really good...  if you don't use Splenda, just leave it out.  And, of course you can use any milk you like *.  I used Vanilla Almond Breeze, so if you use a regular milk, you may want to add an additional teaspoon of vanilla exract. 

Whole Wheat and Ground Flax Pancakes
Makes 2 servings of 2 pancakes each

• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 2 packets Splenda
• 1 Tbs ground flax seeds
• 1/3 cup plus 2 Tbs Almond Breeze
• 2 Tbs fat free Plain Chobani Greek yogurt
• 1 egg white
• 1 tsp vanilla extract

1. Stir the dry ingredients together in a mixing bowl. 
2. Blend the wet ingredients together in a separate, small bowl. (I use a measuring cup)
3. Preheat your skillet or griddle and coat with a non-stick spray.
4. Add the wet ingredients to the dry and blend... do not overmix.
5. Ladle the batter into the pan with a 1/4-cup measure. 
6. Let cook about 2 to 2-1/2 minutes.  The edges should be dry and the middle still shiny but showing bubbles from underneath.
7. Flip the pancake and cook the same amount of time on the other side.
8. Remove to a plate and keep warm while you repeat the process to make 3 more pancakes.
9. Place 2 pancakes on each plate and serve with your favorite syrup or toppings.

Per serving of 2 pancakes, without toppings.
Weight Watchers P+ = 4.
Calories 155; Protein 8g; Carbohydrates 23g; Fat 3g; Fibre 3g.

* Note: Using other milks and other yogurts will alter the nutritional information.

Combing wet ingredients in a measuring cup saves a bit of work.

If the batter thickens too much as it rests, add water 1 Tbs at a time, to thin it out.

The pancake is ready to flip when the edges are dry and you see bubbles coming from underneath... it will probably take at least 2 minutes.

Cook the second side the same amount of time, then remove and keep warm.

This recipe makes 2 servings of 2 fluffy cakes each.

Printable Recipe

Comfort Food For a Rainy Day... Potato and Leek Soup

The Captain has been asking for potato soup for several weeks now so when I saw some leeks on sale at our favorite local produce market this morning, I decided to go ahead and make some today.  It is rainy and cool and soup is very appealing right now.

You don't have to use leeks; a sweet white onion might be nice too. but I do like the flavor of leeks with the Yukon Gold yellow potatoes I chose.  And I used some homemade vegetable broth that I made up yesterday.  Use your favorite potatoes, and peel or not as you like.

I used a bit of butter along with the oil strictly for flavor.  You could use olive oil or a blend of olive and canola oils if you prefer.

When the soup has cooked, I like to use my immersion blender right in the soup pot to break up some of it and make it thick and creamy.  You might prefer to use a regular blender; in that case I would blend about three fourths  and then return it to the pot and mix it in.  Either way, you will get a thick, creamy and delicious result.  Feel free to leave it as chunky as you like.

Potato and Leek Soup
Makes 6 servings of 1-1/2 cups each

• 2 pounds yellow potatoes, scrubbed and cut into 1/4 to 1/2 inch cubes
• 1 large leek
• 1 tsp canola oil
• 1 tsp butter
• 4 cups vegetable broth
• Dashes of salt, pepper, and orgeno to taste

1. Prepare potatoes and set aside.
2. Wash leek and cut end off and discard.  Slice the white part very thinly and discard the green.
3. Place the leek slices into a large saucepan along with the oil and butter.
4. Heat on LOW and cook the leek for about 10 minutes until it is translucent but do not let it brown.  The slices will break up into rings.
5. Add the broth,  potato and seasonings.
6. Cover and bring to a boil.  Reduce heat and simmer for 20 minutes or until potato pieces are cooked.
7. Remove from heat.
8. Use immersion blender or regular blender to break up some of the potatoes and leeks.
9. Reheat if necessary and serve, garnished with bacon bits, and a dollop of Greek yogurt.

Per serving.
Weight Watchers P+ = 3.
Calories 127; Protein 3g; Carbohydrate 26g; Fat 2g; Fibre 4g.

Peel or don't peel.. dice potatoes.

Wash leek and then cut off end...

and slice white part thinly.

Saute till tender in oil and butter mixture.

Add broth, potatoes, salt, pepper, and oregano.

Season and garnish... enjoy!

Printable Recipe