Plan B

On Sunday morning, I pulled a package of pork tenderloin from the freezer to thaw for dinner. A few hours later I heard from Connor and he decided to stay home instead of coming over as he usually does for Sunday dinner and to do his laundry. I think he’d had enough of me after our trip to Austin.

So instead of making the Grilled Pesto and Manchego Stuffed Pork I’d planned on, I left the pork in the fridge and had soup.

Monday rolled around and although I needed to cook the thawed meat, the urge to make the stuffed pork had passed. Time to pull out the slow cooker and resort to Plan B.

Slow Cooker Sweet & Spicy Pork Tenderloin

• 1 small onion, peeled and diced (or 1 cup of sliced green onion)
• 1 red, yellow or orange bell pepper, cored, seeded, and diced
• 3 garlic cloves, peeled and minced
• 3/4 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 3 tablespoon honey
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon ground black pepper

• 2 pork tenderloins
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Place all the ingredients except the pork tenderloin, cornstarch, and water in a slow cooker and whisk to combine.

Add the pork and cover.

Cook on LOW for 3 hours or until the tenderloin is cooked through and is tender. Remove pork to a plate and switch the slow cooker from LOW to HIGH, replace the cover.

In a small bowl, whisk the cornstarch with cold water.  Add the cornstarch mixture to the liquid in the slow cooker and whisk, cover, and cook on high for about 3 minutes or until the sauce thickens.

Slice and serve with the sauce.

Serves 6 to 8

For dinner last night, I shredded some of the sliced pork and used it to make tacos.

First I dipped one side of each corn tortilla in the sauce, then added a little grated cheddar cheese and the pork.

Then, finished them off with sliced radishes, minced jalapeño, diced tomatoes, and cilantro. The rest of the tenderloin will make another main course meal and delicious sandwiches.

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