My Inner "Fat Kid" is Happy….

Lately, I have been experimenting with pork. 
We all know I made a pretty wicked Pulled Pork, but that’s just one way of cooking it & I need to branch out. 
Growing up, my mom made pork tenderloin on a pretty regular basis. None of my friend’s moms did, just mine. To this day, a simple pork tenderloin reminds me of home. It makes me think of my mom running around taking care of all 5 of us kids, saying “Dinner is on the stove. Help yourself”. Meanwhile, she was helping one of us with homework, scrubbing out lunch boxes, and/or starting yet another load of laundry. She never sat down, and still doesn’t! 
Last weekend, I saw a pork tenderloin at the grocery store, got all nostalgic, & bought it on impulse. I had no idea how to cook it. I just knew that I wanted to. So… I did!
After church, I threw a little of this and a little of that into my trusty crock-pot, said a little prayer, & hoped for the best. Let me tell you what, by 4:30pm the aroma was so mouthwatering that my neighbors were jealous & the “fat kid” inside of me was doing a happy dance! 
By 6:00pm, the heavens started singing & dinner was served.

In honor of “Crock-tober”, I am linking this recipe to the My Baking Addiction recipe swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.


Crock-Pot Marinated Pork Tenderloin & Kabocha Squash
(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 1/2 a Pork Tenderloin (I bought mine already split)
  • 1/4 cup White Wine
  • 1 Tblsp Thyme
  • 1 Tblsp Rosemary
  • 1 Tblsp Parsley
  • Sea Salt
  • Black Pepper
  • 1/2 a Kabocha Squash, sliced into 3/4″ thick slices
  • 1 tsp Olive Oil
  • 1 Tblsp Bragg’s Liquid Aminos or Soy Sauce
  • 1.5 Tblsp House Blend from North Market Spices
  • 1/4 cup Water

 Directions:

  1. Place the pork in a shallow dish & sprinkle with thyme, rosemary, parsley, salt, & pepper.
  2. Evenly rub spices into the pork tenderloin.
  3. Drizzle with wine, cover, & refrigerate. Allow to marinate at least 1 hour, or over night.
  4. Place Kabocha squash in your crock-pot. 
  5. Drizzle squash with olive oil & Bragg’s & sprinkle with North Market House Seasoning.
  6. Toss squash to coat evenly.
  7. Place marinated pork tenderloin on top of the squash.
  8. Pour water around the pork.
  9. Cover & cook on low for 5-6 hours.
  10. Serve with a side of your favorite BBQ Sauce, if desired.
Questions:
  1. What food or foods reminds you of your mom or dad?
  2. If you could use only 1 condiment for the rest of your life what would it be?
Advertisements

One thought on “My Inner "Fat Kid" is Happy….

Let's Discuss!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s