I love the thought of crock pot cooking especially in the winter months. Walking into a house filled with the smells of whatever concoction you have simmering on the counter. I guess I still have to prefect a few things in my quest for lower fat content some of these dishes although tasty just seem a little to dry for me. I have read that it could be the crock pot just being to high even when on low or using a leaner cut of meat will tend to give these results whatever it is I will find out or just use my slow cooker for soups, stews and such. Perhaps this recipe using one tenderloin and a small but would yield a moister result. Anyway I love the Robyn cooks and will continue to taste her creations. This one simple and easy.
- 2-3 pound boneless pork tenderloin
- 1 cup chicken or vegetable broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- cloves garlic, chopped
Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish.
Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
Store remaining gravy in an airtight container in the refrigerator for another use.
July 12, 2013 By Adapinch
Whole foods had ground lamb on sale last week so we bought 2 pounds and froze in 1 pound packages. Our original intent was to make Gyros or as Lyn calls it Lambie Pie but then she saw this Gojee.com, so we cut this recipe in half and had a delightful meal. The original recipe is from Mehan’s Kitchen. We enjoyed this and I can’t wait to make again making a few adjustmetns to the spice amounts to our likings.
1 cup yogurt (I used Greek)
2 T tahini
1 T fresh lemon juice
pinch of salt
Mix this all together and set aside to come to room temperature
Steve note to me remember I cut this recipe in half made 9 meatballs
- 2 lbs ground lamb
- 1 egg, beaten
- 1/2 c fresh, chopped mint
- 1/4 c coarsely grated onion (this was messy)
- 6 garlic cloves, pressed (original recipe called for 4)
- 3 T paprika
- 1 T ground cumin
- 1 1/2 t kosher salt
- 1 t freshly ground pepper
- 1/2 cayenne pepper
- 1 chopped green chili (optional)
- 1 1/2 – 2 large onions, cut in half and sliced
- 1/2 c finely chopped, drained roasted red peppers from jar
- 1/2 c water
- 2 T pomegranate molasses
- 1 T freshly chopped flat leaf parsley
In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.
While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20). Place formed meatballs on pan (line it with something disposable).
Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.
Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total). Steve Note I found on my second batch that more turning came out with a more evenly browned/ cook meatball. Let meatballs rest on clean pan and cover with foil. Steve note I might try flatten the meatballs slightly making cooking a little easier.
In the same skillet (don’t worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes. Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick). Toss in parsley.
Spoon out mixture into a small bowl and place next to the onions and tahini. Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.
Pomegranate-Glazed Lamb with Carrots and Parsnips Stevesacooking.com
Paprika Roast leg of Lamb Stevesacooking.com
Acorn squash ground lamb and kale Stevesacooking.com
Roast leg of lamb lemon garlic and rosemary Stevesacooking.com
Found this on Cookscounty.com
Reducing the glaze to the right consistency takes a little practice. Too long in the pan hardens the glaze into a tacky mess, but not enough time means a runny glaze and diluted flavors. Here’s how you’ll know when it’s just right. (Avoid dark skillets, as you’ll need to gauge the changing color of the sauce.)
I’ve had a hell of week at work it is the full moon syndrome as I call it. I do the IT at work supporting 3 branches 4 remote people and the travelers who are in Asia. Anyway I had planes for a couple of chicken thighs but was pretty burnt when I arrived home so I quickly pan seared skin side down for about 4 minutes and turned over and placed pan and all in a 350 degree oven for about 30 minutes. Lyn had made some couscous so that was my side.
Quick and easy and good. I love that crispy chicken skin, ya I know no veggies tonight.