pork tenderloin marinade

Ingredients Edit and Save

Original recipe makes 4 servingsChange Servings

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons red raspberry vinegar (as opposed to sherry)
• 1 1/2 teaspoons dried minced onion

• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 pinch garlic powder
• 2 (3/4 pound) pork tenderloin

Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.

1. Preheat grill for high heat.
2. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Balsamic Glazed Pork Loin

Balsamic Glazed Pork Loin {Slow Cooker} with Picture

*Note: This recipe is easily doubled - increase all the amounts (for the pork or the glaze) if making a larger roast.

*Serves 6-8

Pork:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

POtato Corn Chowder (THanks rachelle)

POTATO CORN CHOWDER:

1 TBSP butter

1/2 cup onion, chopped

1-2 carrots peeled and chopped

1-2 celery sticks, chopped

1 cup water

1 medium potato, peeled and cut in 1/2 in cubes

1 pkg McCormick Original Country Gravy Mix

2 cups milk

1 cup whole kernel corn (summer crisp is best)

In a large saucepan, melt the buyer with the onion, carrots, and celery.  Cook 2-3 minutes.  Add water and potato cubes.  Bring to a boil.  Reduce heat to low.  Cover and simmer 5 minutes or until potatoes are tender. Mix gravy in milk.  Add gravy mixture with the remaining ingredients to the saucepan.  Bring to a boil on medium heat.  Reduce heat to low.  Cover and simmer 10 minutes, stirring occasionally.

spring risotto (THANKS RACHELLE!)

Spring Risotto:

3

Tbsp.  butter

2

Tbsp.  olive oil

1

medium  onion, thinly sliced

2

cloves  garlic, minced

2

cups   uncooked instant white rice

1

can   (14-1/2 oz.) chicken or vegetable broth, warmed

1/2

cup  milk

1

bunch  (1 lb.) asparagus, trimmed, chopped into 2-inch pieces

1/3

cup  KRAFT Grated Parmesan Cheese, divided

1/8 tsp each of salt and pepper

MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.

tsp.   each salt and pepper

TOSS in rice and stir to coat the rice. Add warm broth, milk and asparagus.

BRING to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

crockpot BBQ pork--THANKS RACHELLE

Easy Crockpot BBQ Pork

1

 boneless pork shoulder (3 lb.)

1/2

bottle  (18 oz.) Favorite Barbecue Sauce (more or less as desired)

 Juice from 1 medium orange and gratings of the orange peel

PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

Delicious on toasted french bread or for carnitas/tacos.  Serve with Creamy Cilantro Ranch Dressing.  

orange almond chicken

Orange Almond Chicken

1 cup dry bread crumbs

1/4 cup almonds finely chopped

1 tsp salt

1/8 tsp pepper

2 tsp fresh parsley chopped

1/4 cup frozen oj, thawed

1/4 cup butter melted

6 chicken breast

In a bowl combine all the dry ingredients.  In another bowl combine the wet ingredients.  Slice the chicken breast into filets (horizontally cut).  Dip the chicken into the oj and butter mix.  Then dredge the moist chicken in bread crumb mixture.  Place desired number of chicken in freezer bags.  Defrost day before desired cooking night.  Bake 30-45 minutes at 350 or pan fry until cooked through.  (about 5 minutes per side depending on the thickness of the chicken).  

chicken roll ups (Thanks Rachelle!)

CHICKEN CRESCENTS

2 TBSP butter

Combination of various veggies (for example 1 celery stalk, 1/4 bell pepper, 1 carrot, 1 cup spinach washed and cut and chopped into bite size pieces)

1/2 medium onion

Saute in pan until onion is softened and add:

3 oz cream cheese

1 cup chicken (more or less depending on amount of veggies)

1/2 tsp salt

1/4 tsp pepper

1 can refrigerated crescent rolls

1/3 cup butter, melted

1/2 cup bread crumbs

Open the rolls and separate into individual triangles.  Scoop 1 large TBSP of mixture into the large end of the triangle.  Tuck in the corners and roll it up.  Dip each finished roll into the butter and then breadcrumbs and then place uncooked into a freezer bag and freeze.  Remove desired number of rolls to defrost in fridge the day before.  Cook 375 for 15 minutes.