post #561 of 700
10/29/07 at 2:01am
I just made this and it's delicious!
Crockery Apple Pork Tenderloin
2.5 - 3.5 lb pork tenderloin (pork butt roast would work too)
4 - 5 cloves garlic
1 onion, quartered
3 apples, cored and sliced
1 tsp salt or to taste
12 oz beer OR veggie broth (I absolutely LOVE Frontier's powdered broth! It makes any roast delicious!)
Randomly poke garlic cloves into the pork.
Sprinkle with salt.
Break up the onion pieces and put them on top of the pork along with the apples.
Pour beer or broth over everything.
Cook on high 7.5 - 8 hours. (my tenderloin was tough at this length of time, next time I'll either use a butt roast or cook the tenderloin on Low, or for less time)
Just so you know, the apples are pretty much desintegrated at this point and aren't exactly edible.
Is this really on HIGH for all that time? Seems like an aweful long time to be that high... I want to do this for Sunday dinner today...
Yeah, I ended up going back to a slow-cooker cookbook for other pork loin recipes, and most said about that time on a low setting, so that is what I went with. I have made the mistake of leaving something on high for too long before, and not wanting to do that again... And I am using a 'regular' pork loin, more for my money than tenderloin...
I got a HUGE pork tenderloin @ Trader Joes for under $5 or I wouldn't be able to do it. I Trader Joes!
Not morroccan, but here's a chicken/veggie coconut curry recipe--
2lbs. boneless chicken, cut up (I use half breasts, half thighs) OR 2-3 cans chickpeas
2 tsp. salt
1/2 tsp. black pepper
1 T. curry powder or more to taste
3 medium potatoes or sweet potatoes, peeled (if you want) and diced
1 medium onion, chopped
1 can coconut milk2 tsp. hot sauce, more or less to taste
1 14 oz. can diced tomatoes with the juice (I use Muir Glen fire roasted)
1 package (10-14 oz) frozen veggies of your choice
Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned. If using chickpeas, just saute the onions. Add the curry powder and toast for a minute or two. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, coconut milk, tomatoes, hot sauce, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen veggies. Serve over cooked rice.
I have made this a number of different ways--chicken with white potatoes and mixed veggies; chickpeas with sweet potatoes and green beans; chickpeas with sweet potatoes and spinach. Enjoy!
I recently ditched my cute red Rival Crockpot, because it was coated with Teflon inside--yucky! It also smelled everytime I used it like hot chemicals, and it burnt everything after only 7 hours. So, don't buy that one!
I replaced it with this one from Farberware:
And I LOVE it! It does NOT have a nonstick coating in it (I called the company about that question), and it actually slow cooks your food, so it can cook all day long and not burn your dinner.
I recommend it!
GE, Hamilton Beach, and WestBend all say that their stoneware crocks are lead free.
Rival however has admitted that their lead levels are well below the saftey level (gee, how reasurring!)--as well as many of their Crockpots being advertised as being non-stick, coated with Teflon.
I know I've seen other brands that advertise non-stick coating as well, just can't remember the names.
I don't see why it wouldn't work to just put the sweet potatos in the crockpot raw, and just cook them longer (like all night -- perfect for you)
That is what I was thinking, but the recipe called for already cooked potatoes to be crocked for 4hrs on high (I planned to do 8hrs on low) so now I am wondering how long it would take to cook RAW potatoes?? Also, the recipe doesn't say if I should cook them whole (I am thinking b/c it doesn't say anything about slicing/dicing) or cut.
Maybe I can slice the raw potatoes and cook over night for 10ish hrs on low? Do you think they would be done?