12/11/2016 0 Comments Apple TenderloinYou know how you have grand plans for really big, wonderful, mind-blowingly gorgeous things & it just doesn't always pan out. That is the case with this meal.
It is delicious & yummy & makes me feel fancy, but I don't have the pictures to show it. So you are gonna just have to trust me when I say this is Slow Cooker Fanciness at its finest. I honestly rarely buy tenderloin, but when there is a sale plus a coupon, you just have to give things a whirl. And that is precisely what I did. First, grab 2-3 apples. Granny Smith works wonderfully, but you could use a sweeter apple if that is more your style. Wash & slice your apples. You should have 15-30 apple slices. Next up is the meat. For this recipe, you can use a pork or turkey tenderloin. Carefully remove it from its packaging & discard the plastic wrapping. My tenderloin was 1.15 pounds... how do you like that for exactness. It is just the standard size it comes from at Target. :) Carefully cut slits every 1-2 inches in the top of the tenderloin. Fill those slits with your apple slices. Don't worry... you should have more slices that you have slits. Place most of those leftover slices in the bottom of your crockpot. Drizzle them with 1/4 cup of honey, maple syrup, agave, or other liquidy yumminess. Next, set your tenderloin on top of the now sticky apple slices. Sprinkle on 1/8 cup (or 2 big tablespoons) of cinnamon. Top it all off with the remain apple slices & another 1/4 cup of liquidy yumminess. Cook it on a low setting for 6-8 hours. This is delicious with roasted butternut squash & brussel sprouts or a light cranberry, walnut, & feta spinach salad.
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