I think we can all agree, there's just nothing like Mom's home cookin'. It just tastes better, doesn't it? For that reason I've asked my Mom to submit some of her favorite recipes for me to share with y'all each Monday. Let's get cooking in the kitchen with Mom!
Fall is here! FINALLY! I love this time of year, not only for it's fun festivities, but also for the hardy, belly warming foods we so love to cook in honor of the cooler weather settling in. One recipe we go to frequently during this time, not only for it's deliciousness, but also for it's versatility, is Crockpot Pork Tenderloin. You can usually score pork tenderloin for about $1.99 per pound at Costco or Sam's Club, so this meals is extremely economical - check it out!
- 2 pound boneless pork tenderloin
- ¼ cup soy sauce (I used low sodium)
- 1 tbsp yellow mustard
- 3 tbsp pancake syrup
- 2 tbsp olive oil
- 2 tbsp dried onions
- 1-2 tsp garlic salt
Heat a large frying pan over medium high heat. Sear the pork tenderloin, fat side down first, until browned all over. Add to your crock pot, fat side up, set on high. Whisk together the rest of the ingredients and pour over the pork tenderloin. After ½ hour, turn the crock pot to low setting and let cook for 6 hours. Remove from your crockpot and allow to cool - slice, and serve as desired.
If you want to use the drippings to make a sauce, about 1 hour before the tenderloin is done pour off most of the drippings into a container and put them into the refrigerator. Let sit until the fat rises to the top and you can remove it. Pour the remainder of the sauce into a small saucepan and let simmer to reduce a bit. I like to add 1 tbsp of honey to the drippings at the end just to add a touch of sweetness and smooth it out. The sauce tastes great with the sliced pork and gives it an Asian flavor. I’ll like to serve it with some fried rice or some steamed broccoli stiredr together with 1 tbsp of sesame oil, 1 tbsp of balsamic vinegar and 1 tsp of honey.