Slow Cooker Sweet and Spicy Pork Tenderloin

Sweet & Spicy Pork Tenderloin

added by Stacey Lawson

Pork tenderloin with a sweet and spicy flavor, that is what I've created. Let the crockpot do the work for you in this simple recipe.

Cook time: 4 Hr  Prep time: 15 Min  Serves: 4-8

Ingredients

2 lb pork tenderloin

find more delicious recipes at www.porkbeinspired.com

1 medium yellow onion

8 Tbsp honey mustard salad dressing

3 Tbsp soy sauce

3 Tbsp red wine vinegar

Have you considered Holland House

2 Tbsp honey

3-4 clove garlic, chopped

2 Tbsp brown sugar

1 Tbsp chili paste

2/3 c water

salt and pepper

slow cooker

Directions

1. Pat dry pork tenderloin and trim any excess fat. Salt and pepper to taste.

2. Slice onion in rings and lay on bottom of slow cooker. Place pork tenderloin on top of onions. Pour water on bottom of slow cooker around tenderloin.

3. Mix together remaining ingredients. Whisking until combined. At this point taste mixture for sweetness and heat, adjust to your liking.

4. Pour mixture over pork tenderloin.

5. Set slow cooker on high, cook for about 4 hours or on low for about 7 hours.

6. Serve with your favorite side. Mine is basmati rice. Then I garnish with fresh chopped green onions.

Bacon Wrapped Smokie

 
Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Loaded Baked Potato Shepherds Pie

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1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 package (1 lb 8 oz) refrigerated garlic mashed potatoes (or your own recipe
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped (2 tablespoons), if desired

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart)
glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.

Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onion

Paula Deen's Corn Casserole

 

Corn casserole:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Cauliflower Breadsticks

 
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Cauliflower Breadsticks! Hardly any calories for the whole pan! •1 large head of cauliflower
•2 cloves garlic, grated or minced
•2 large eggs, lightly beaten
•4 oz low fat mozzarella cheese
•1/2 teaspoon onion powder
•salt
•pepper •Preheat oven to 450 degrees.
•Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft
•Place the cauliflower into a food processor and blend until it's a mashed potato texture
•In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings
•Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick)
•Bake at 450 degrees for 20-25 minutes or until the top starts to brown
•Add additional cheese to the top and enjoy

Bourbon Caramel Sauce

 

http://stirandstrain.com/2013/10/22/make-it-bourbon-vanilla-caramel-sauce/

Adapted recipe from The Gourmandise School
1-1/2 cups sugar
2 tbsp unsalted butter, Plugra is awesome and used here
1 cup heavy cream, room temp
1 tsp lemon juice
1/4 cup water
1 tsp fleur de sel, Murray River used here
1 oz. Buffalo Trace Bourbon
Seeds from one vanilla bean, or 1 tsp of vanilla bean paste

1. In a heavy bottomed sauce pan, combine sugar, water, vanilla seeds (or paste), and lemon juice. Stir once to combine. On medium high heat, cook until sugar dissolves, brushing the sides of the pan with a damp pastry brush if sugar crystals stick to the sides. Bring to a boil, undisturbed (do NOT STIR), until sugar reaches a dark amber color. (This can take anywhere between 10-20 minutes. Whatever you do, don’t leave the pan. It will almost always burn if you step away.)
2. Carefully add the cream. It will bubble and hiss like crazy, but this is normal. Bring back to a boil, then add in butter, salt and bourbon. Stir to combine and until slightly thickened, about 3-5 minutes.
3. Let cool and then jar up.

Here’s a few notes:

• Your sauce is going to look watery at first. Don’t keep cooking it. If you pull a spoon out of the sauce and it leaves a layer, your sauce is thickened. As it cools it will thicken up much more. And once you stick it in the fridge, the next day it’s even more thick.
• DO NOT STIR IT WHILE IT COOKS. Just don’t, it will create crystals and it will be grainy and gross.
• The bourbon is added at the end, so you will taste it. That is the point of adding it to the sauce. Don’t like bourbon? You can add an aged rum if you like. Or just leave out the booze too if you have to.
• Besides the lovely bourbon taste, mainly you are going to get a buttery, salted caramel with hints of vanilla. And you will keep telling yourself, One more spoonful, until there is nothing left.

Bread and Butter Pudding

 
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BREAD AND BUTTER PUDDING Ingredients: 1 teaspoon ground cinnamon 1/4 cup sugar 4 Tablespoons butter or margarine, more or less as needed, at room temperature 5 slices crust-on white bread 1/2 cup golden raisins 2 cups milk 2 eggs Preparation: Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside. Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid. Bake in oven for about 30 minutes, or until top is golden brown. Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.