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Tag Archives: pork

Brown Sugar Crock Pot Pork

13 Dec

Brown Sugar Crock Pot Pork The Tasty Fork

I only post recipes I love. And in this case I really really LOVE LOVE LOVE LOVE this pork recipe. There isn’t much to it. Excluding the pork, all of the ingredients I had on hand and you should too.

I’ve made it pretty clear how much I love using my crock pot. It makes my life so much easier. I like to put the meal together the night before so it hangs out in the fridge over night. In the morning after I walk the dog and make my coffee, it’s time to grab the crock pot and turn it on. I’m out of the house for the day but dinner will be ready when I get home.

crock pot brown sugar pork via The Tasty Fork

The first thing I do when I come home from work is take a deep breath — the smell coming from the crock pot fills the whole house. When I walked in on Tuesday, I was happily overwhelmed by the smell of brown sugar pork. I ran to the kitchen and took a little bite. I seriously almost melted. The pork was so tender! And the sauce, oh my… it’s a combination of brown sugar, balsamic vinegar and Dijon mustard. All pantry items and it made the most divine tasting sauce. It’s sweet with a touch of acidity. Perfection!

To round out the meal, I whipped up some sweet potato mash. It’s super easy — peel and dice a couple sweet potatoes, boil for 15 minutes and drain, add some butter and brown sugar and skim milk, mash until you get the right consistency. This was an easy week night meal, but I’d make this any day of the week! It’s a great recipe to use if you have guests coming over for the holidays. It makes a lot and leftovers taste better the next day.

I really wanted to name this recipe “OMG Pork.” It’s all I could say when I was eating it. I hope you’ll love love love it as much as me.

Brown Sugar Crock Pot Pork

Brown Sugar Crock Pot Pork

  • 4 lb pork loin (or your favorite cut of pork for a crock pot)
  • Salt & Pepper
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1.5 cups brown sugar
  • 2-3 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • Equal part cornstarch and cold water (slurry)

Directions

  1. Remove excess fat from pork. Using a fork, stab/make holes through out the pork. Season with salt & pepper. Spray crock pot with cooking spray and add onions. Place pork on top.
  2. In a bowl, combine garlic, brown sugar, mustard and vinegar. It will be a paste like consistency. Spread all over pork. Cook on low for 8 hours.
  3. When the pork is done cooking, take out of the slow cooker and let it rest for 10 minutes. (cover pork with foil) Strain the liquid in the slow cooker into a sauce pan. Save onions. On a medium heat, cook and stir in slurry. The slurry will thicken up the sauce. You may need to repeat this step a few times to get the consistency you want.
  4. Place onions on top of pork and cut into pieces. Serve with sauce drizzled on pork pieces.
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Crock Pot Tacos al Pastor

19 Oct

Tacos al Pastor is by far my favorite type of taco. Sadly, I didn’t know about this delicious tasting taco until a year and a half ago. While I was in culinary school, I had a Taste of Mexico class. It was taught by one of the best Mexican Chef’s in Chicago, Chef Carlos Gaytan. He LOVES Tacos al Pastor, so he was excited to share with the class his recipe. My team of 3 made his recipe, and when it came to taste test time, I was completely blown away. The pork was so spicy and tender, however, there was a lot of sweetness from the pineapple. If I could fall in love with a taco, this would be the one.

If you’re like me and you don’t have the time to tend to roasting pork for hours, I offer you a cheat method to make Tacos al Pastor in your home. Get out that crock pot and put it to work for you. I cooked a pork tenderloin in a slow cooker for 6 hours on low and when it was time for dinner, I couldn’t believe how flavorful this recipe came out. Sometimes cheating does win 🙂

Crock Pot Tacos al Pastor

  • 1 onion, sliced
  • 2 lb pork tenderloin
  • 4 cloves garlic, minced
  • 1 20oz can crushed pineapple, with juice
  • Chipotle peppers in Adobo, up to 6 whole peppers
  • 1.5 tbsp apple cider vinegar
  • 1/2 cup orange juice
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 cup chopped pineapple
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped onion
  • 1 lime, juices
  • Corn tortillas

Directions:

  1. Place the first 11 ingredients in the slow cooker. Cook for 6 to 8 hours on low. Please note, you can go easy on the chipotle peppers if you aren’t into spice. They do pack a lot of punch, so if you want a hint of spice, you can put in 2 or 3 and still get the flavor. Do not chop them up, just put the peppers in whole so you can fish them out.
  2. Shred pork in the slow cooker. Combine the chopped pineapple, cilantro, onions and lime juice to make salsa. Warm the tortillas. On the tortilla, put the shredded pork and top with salsa.

A year ago today….

15 Oct

I married the best guy.

It seems hard to believe a year has gone by since our wedding day but I think that’s good. It means we’re having a lot of fun!

I met my husband on Sunday afternoon watching football. Since that day, I’ve spent almost every Sunday with him cheering on our teams. This past Sunday was no different…except I didn’t really have as much enthusiam as I usually do. My Chicago Bears had a bye. However, Jim had some serious words for his Indianspolis Colts. (Things I really can’t post on this blog.) Soooo to dull the pain of another Colts loss, I did the best thing I could do for my groom. Make Food.

Rosemary Pork Tenderloin & Blue Cheese Potato Salad. It made me forget about the numerous Jets Touchdowns….

This isn’t a Miss Tasty Orginal Recipe. I saw this on the Butter Queen’s show while working out last week. (Am I the only person who watches Food Network while sweating away on a stair climber??!!) Anywho, I thought this meal would be the perfect lunch while watching some football on Sunday — regardless of my hubby’s mood!

Trust me, you want to make this. Miss Paula knows what she’s doing. The rosemary & garlic on the pork gives it such a strong flavor and you can smell it cooking away after a few minutes in the oven. Its the type of scent I wish was in my house year round. Well, that and chocolate chip cookies.

I know not everyone is a blue cheese fan, but this potato salad is devine. I love the combo of blue cheese and horseradish. Creamy & peppery. YUM. Plus, the dressing for the potato salad is thick and hearty. It’s perfect for fall.

I think making this meal was a good choice for me. My husband’s mood was suprisingly better after eating his lunch and he even cleaned up the kitchen! I knew I married this man for a good reason! 🙂

Rosemary Pork Tenderloin Sandwiches & Blue Cheese Potato Salad, from Paula Deen

Pork Tenderloin:

  • 4 cloves garlic, minced
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 (2-pound) pork tenderloin
  • 1 teaspoon Paula Deen’s Silly Salt (I used seasoned salt)
  • 12 dinner rolls or small sandwich rolls
  • Sandwich Spread, recipe follows

Sandwich Spread:

  • 4 tablespoons mayonnaise
  • 1 tablespoon brown mustard
  • 2 teaspoons freshly chopped flat parsley leaves
  • 2 to 3 teaspoons freshly chopped green onions
  • Dash Worcestershire sauce
  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Rub the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes. (Note — I didn’t cook the tenderloin for that long. Mine was more like 45 minutes. I like to cook pork to a temp of 145 degrees. It’s safe, trust me!!)
  3. Let the pork rest covered in foil for 10 minutes. Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.

Sandwich Spread:

  1. Add ingredients to a bowl and thoroughly combine.

Blue Cheese Potato Salad, from Paula Deen

Potato Salad

  • 5 pounds red and white table potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 tablespoon balsamic vinegar
  • Blue Cheese Dressing, recipe follows

Blue Cheese Dressing:

  • 3/4 cup mayonnaise
  • 1 (5-ounce) container crumbled blue cheese
  • 2 tablespoons greek yogurt
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon ground black pepper

Directions:

  1. Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.
  2. In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.
  3. In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.
  4. In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing:

  1. In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate.

Whiskey Glazed Pork Chops and Grilled Peaches

25 Apr

I made this on Saturday night. My husband was thrilled I was making something with his drink of choice. Whiskey.

After his first bite, he named this recipe “Party Boy Pork Chops.” I’m pretty sure that’s a good thing.

I’m not a huge fan of whiskey…. but I really liked this grilled pork chop! You can taste the whiskey, but it pairs nicely with the grilled peaches. I was bummed my grocery store didn’t have fresh peaches, so I substituted canned peaches. I think it turned out better — the peaches were so sweet!

This was the perfect meal to eat on a Saturday night. I was happy to use my grill and infuse some booze into our meal.

I learned if I ever need to sweet talk my hubby, I don’t need to talk… just serve him some Party Boy Pork Chops and I’m sure he won’t be able to tell me no. 🙂

Whiskey Glazed Pork Chops and Grilled Peaches

  • 1/3 cup whiskey
  • 1/4 cup honey
  • 3 tbs low sodium soy sauce
  • 1 tbs brown sugar
  • 1 tbs extra virgin olive oil
  • 1/2 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 4 pork chops
  • 2 peaches, halved (or 1 can of halved peaches)

Directions

  1. Mix the whiskey and the next 7 ingredients in a bowl. Transfer about 6 tablespoons of the marinade to a small microwave bowl. Add pork chops and peaches to the remaining marinade. Let it sit for 30-60 minutes.
  2. Grill pork chops and peaches. Cook for 5 minutes on each side or until the pork is done.
  3. Warm up the remaining marinade in the microwave for 90 seconds. Spoon over pork chops and peaches.
  4. If you want an additional side — saute up some spinach in olive oil and sprinkle in some almonds. Just when the spinach starts to wilt, take spinach off the heat and add a little lemon juice to the spinach.