Crockpot Pork Tenderloin

While grocery shopping last week, Jeremiah and I took advantage of some meat sales at Hen House. Pork loins were on sale for $3.99 lb. Normally, I cover the pork loin in herbs and wrap it in bacon. Unfortunately, we didn’t have any bacon in the freezer so I needed to come up with a new recipe. We had all the ingredients to make this recipe so it was the winner. It turned out amazing. The pork fell apart and the glaze was sweet but not too sweet. We will definitely make it again. I served this recipe with my Maple Glazed Carrots.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin by Melissa Bossler
img_00601 tsp. ground sage
½ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
½ c. water
2 lb. pork tenderloin

½ c. brown sugar
1 T. cornstarch
¼ c. balsamic vinegar
½ c. water
2 T. soy sauce

Pour a ½ c. water into a Crockpot. Then, rub pork loin with seasonings. Cook for 5 hours on low. Then, mix sauce ingredients and cook over a medium heat for 4 minutes to thicken. Baste pork loin 2-3 times over one more hour of cooking.


Honey Garlic Marinade

I work two jobs so I treasure the one day I get off a week. Lately, it has been Mondays. Believe it or not, I actually look forward to Mondays. For 10 years, I worked 7 days a week. It’s nice to be in a place where I don’t have to work every day. I’ve also learned I can break things up like just mopping one floor this week and another the following week. It is also the one day of the week I can cook lots of new recipes. This is actually one I tried today. It did its job in the fridge while I washed 10 loads of laundry.

Honey Garlic Prok ChopsHoney Garlic Park Chops from Pinterest
1/3 c. honey
1 T. honey
1 ½ tsp. soy sauce
1 tsp. chopped garlic
2 pork chops

Mix ingredients in a baggie and add pork chops. Marinade in the fridge for 30 minutes. Cook until meat is no longer pink.

A New Kind of Meatloaf

When I was a kid, my mother made meatloaf a lot. My mother especially liked adding this season packet to it. I hated when she did that. As a kid, I liked the plain old ground beef, oatmeal, egg, and ketchup. As an adult, I want something with more flavor. But probably not as much onions as my grandmother puts in her meatloaf recipe.

My sister wasn’t a huge fan of meatloaf. But as an adult, I remember her saying that she had found a mini-meatloaf or meatball recipe she liked. It looks like I must have printed this mini-meatloaf recipe off from a Betty Crocker email. I liked the smooth consistency of using Bisquick instead of oatmeal. I also thought the sausage wasn’t over powering. BBQ sauce was the perfect mix of sweetness. Hope it spices up a classic from your childhood.

30-Minute Mini Meat Loaves30-Minute Mini Meat Loaves
1 lb. of hamburger
1/2 lb. of ground pork
1/2 c. Bisquick
1/4 c. chopped onion
1/2 tsp. pepper
1 egg
1/2 c. ketchup
2 T. brown sugar

Heat oven to 450 degrees. In a large bowl, combine brown sugar and ketchup. Reserve 1/4 c. for topping. Add to bowl remaining ingredients and mix well. Spray a 13 x 9 pan with cooking spray. Place meat into pan and make a 12 x 4 rectangle. Split down the center with a spatula, crosswise split into six equal sections. Separate into 12 mini-loaves and make sure they aren’t touching. Brush with remaining ketchup mixture. Bake 18-20 minutes. Makes six (two piece) servings.

Nutritional Information (per serving): 300 calories (140 calories from fat), 16 g. fat (6 g. saturated fat, 1 g. trans fat), 105 mg. cholesterol, 440 mg. sodium, 17 g. carbs, 0 g. fiber, 11 g. sugars, 22 g. protein.

Pork – The Other White Meat

When I was a kid, the slogan for pork was “the other white meat”. Do you remember that? Back then, everything had a slogan. “Beef – it’s what’s for dinner.” Wendy’s had a little old lady saying “where’s the beef” to promote that Wendy’s didn’t cut corners. I loved their square hamburgers as a child. I fact, it was probably the only restaurant I ordered a hamburger instead of chicken sticks.

Today, the slogan for pork is “Be Inspired.” What does that mean? What about eating pork inspires me? And what does it inspire me to do? I guess you can probably tell I was an advertising major in college and work in this field professionally.

This specific recipe came to me by way of my nephew. When Brock was little, he used to grab any pamphlet or brochure that was within his reach. As a tall kid with long arms, he gathered quite a few over the years. While shopping with his mom at Hy-Vee, Brock picked up this recipe card for me. They were on their way down to see me and Brock knew I loved to cook. I have to say, he did good because this is one of my favorite recipes. Lots of great flavor with all the seasons rubbed on the pork tenderloin.

Bacon-Wrapped Pork Tenderloin

1 # pork tenderloin
6 slices of bacon
1 T. olive oil
1 tsp. dried rosemary
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. dried oregano

Bast pork tenderloin with olive oil. Mix together spices and rub on meat. Wrap pork tenderloin in bacon (using toothpicks to secure. Bake at 375 degrees for 45-60 minutes. Let it cool slightly before cutting. Makes for four servings.

Calories per serving: 260 calories, 2 g. carbs, 31 g. protein, 14 g. fat, 5 g. sat. fat, 1 g. fiber, 95 mg. cholesterol, and 320mg sodium.