First, I apologize for the lack of prep photos. I completely forgot :(
Tomorrow night's dinner is going to be Honey Ginger Apple Pork Tenderloin.
Knowing that I have to leave tomorrow morning - usually before I finish my first cup of coffee..mmmm coffee....wait....where was I? Oh right, leave early and not return until noon-ish..... I prepped everything tonight. Including putting a slow cooker liner in the crock and putting the lid on.
As many of you know I do my best to not alter a recipe or substitute ingredients until after I have made the dish once or twice. That said....
Notes on the pork - the original recipe found on PaleoOMG's site called for pork roast. My dad did my shopping for me this week, thanks dad :) Out of habit I wrote pork tenderloin on my list....not roast. So guess what he purchased....a tenderloin. I hope it turns out just as well.....
The players: 2 lb porkloin
1 yellow onion, sliced
2 apples, cored and sliced
2/3 cup low-sodium chicken stock
1 tablespoon raw honey
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
2 garlic cloves, peeled and smashed
1 bay leaf
I grated the ginger, smashed the garlic, measured out the spices, and opened the pork. I put the pork in baggie number one, the honey in a small container 1 (with cooking spray), measured and poured the low-sodium chicken stock in container 2, measured and placed the spices and put them in baggie 2, grated the ginger (baggie 3), smashed the garlic (baggie 4), sliced the apple and put it in baggie 5(with lemon juice), and saved myself some time by buying pre-sliced onion (THANK YOU, GROCERY STORE!!) Stash the pork, the apple, the chicken stock, the ginger, and the garlic in the fridge and head off to bed.
. . . *insert sleepy music here*...
*Yawn* While my favorite Keurig ®pod is brewing, I grab my oatmeal, creamer, and my mise en place (ingredients) out of the fridge (except the honey, since honey and refrigerators do not make for easy pouring). Heat oatmeal here.
First, layer the onions on the bottom of the lined crock, then pour the chicken stock on top of the onions. Toss the loin, ok maybe not toss...place the loin on top of the onions. add cream to coffee here Top the loin with the lemon-tossed apple slices, then empty the ginger baggie, the garlic baggie, and the spice baggie on top of the the apples. Put the lid on and start the crock. I set it for 9 hours and sat down to gobble up breakfast and coffee before dashing out the door. ........*insert nice hold music here*....
Come back 4 hours later...walk up to the kitchen and almost fall over from the amazing smell coming from the crock pot. It's BEYOND tempting to lift the lid, but I resist temptation. I don't want any moisture to escape. Now I just have to wait. *sigh* Had to warn BGS against opening the lid, also - just because I know he has a tendency to do exactly that...routinely....
*more hold music while I work on my passion of digitizing. You can follow that passion here - Red's Stitch Niche*
Smelled fantastic, but I think I must have executed the recipe wrong(besides using the wrong cut of pork)...even though I followed the steps exactly, because it came out tasting like none of the flavors....and dry.
Note: when I pulled up the lid, I noticed that all the spices were sitting on top of the apples
I plan on trying the recipe again next week with the right cut of pork. And maybe this time I will remember to buy and prep a vegetable and starch to go alongside the meal :)
Notes on the website from another person who also ended up with a dry roast - the author said to add more water next time. Author said to make sure the liquid of choice comes up slightly higher than halfway up the roast. I will try that and let you know.
Tomorrow night's dinner is going to be Honey Ginger Apple Pork Tenderloin.
Knowing that I have to leave tomorrow morning - usually before I finish my first cup of coffee..mmmm coffee....wait....where was I? Oh right, leave early and not return until noon-ish..... I prepped everything tonight. Including putting a slow cooker liner in the crock and putting the lid on.
As many of you know I do my best to not alter a recipe or substitute ingredients until after I have made the dish once or twice. That said....
Notes on the pork - the original recipe found on PaleoOMG's site called for pork roast. My dad did my shopping for me this week, thanks dad :) Out of habit I wrote pork tenderloin on my list....not roast. So guess what he purchased....a tenderloin. I hope it turns out just as well.....
The players: 2 lb porkloin
1 yellow onion, sliced
2 apples, cored and sliced
2/3 cup low-sodium chicken stock
1 tablespoon raw honey
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
2 garlic cloves, peeled and smashed
1 bay leaf
I grated the ginger, smashed the garlic, measured out the spices, and opened the pork. I put the pork in baggie number one, the honey in a small container 1 (with cooking spray), measured and poured the low-sodium chicken stock in container 2, measured and placed the spices and put them in baggie 2, grated the ginger (baggie 3), smashed the garlic (baggie 4), sliced the apple and put it in baggie 5(with lemon juice), and saved myself some time by buying pre-sliced onion (THANK YOU, GROCERY STORE!!) Stash the pork, the apple, the chicken stock, the ginger, and the garlic in the fridge and head off to bed.
. . . *insert sleepy music here*...
*Yawn* While my favorite Keurig ®pod is brewing, I grab my oatmeal, creamer, and my mise en place (ingredients) out of the fridge (except the honey, since honey and refrigerators do not make for easy pouring). Heat oatmeal here.
First, layer the onions on the bottom of the lined crock, then pour the chicken stock on top of the onions. Toss the loin, ok maybe not toss...place the loin on top of the onions. add cream to coffee here Top the loin with the lemon-tossed apple slices, then empty the ginger baggie, the garlic baggie, and the spice baggie on top of the the apples. Put the lid on and start the crock. I set it for 9 hours and sat down to gobble up breakfast and coffee before dashing out the door. ........*insert nice hold music here*....
Come back 4 hours later...walk up to the kitchen and almost fall over from the amazing smell coming from the crock pot. It's BEYOND tempting to lift the lid, but I resist temptation. I don't want any moisture to escape. Now I just have to wait. *sigh* Had to warn BGS against opening the lid, also - just because I know he has a tendency to do exactly that...routinely....
*more hold music while I work on my passion of digitizing. You can follow that passion here - Red's Stitch Niche*
Smelled fantastic, but I think I must have executed the recipe wrong(besides using the wrong cut of pork)...even though I followed the steps exactly, because it came out tasting like none of the flavors....and dry.
Note: when I pulled up the lid, I noticed that all the spices were sitting on top of the apples
I plan on trying the recipe again next week with the right cut of pork. And maybe this time I will remember to buy and prep a vegetable and starch to go alongside the meal :)
Notes on the website from another person who also ended up with a dry roast - the author said to add more water next time. Author said to make sure the liquid of choice comes up slightly higher than halfway up the roast. I will try that and let you know.
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