Marvelous Recipes

My hubby and I are rather fond of lean pork tenderloin especially when it is prepared in my slow cooker. I found this recipe in an older copy of Taste of Home magazine. The cranberry sauce, orange juice and ground cloves create a sweet, nicely seasoned sauce that enhances the natural flavor of the meat.

1 (1 pound) pork tenderloin
1 (16 ounce) can whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons corn starch
3 tablespoons cold water

1. Place the tenderloin in a 3-quart slow cooker. Combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on Low for 5 to 6 hours or until a meat thermometer reads 160 degrees F.

2. Remove the pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on High for 15 minutes longer or until thickened. Serve with the pork. Makes 4 servings.

Emily

A spicy robust flavored chili that will quickly and deliciously warm your family on those cool Fall and cold Winter evenings!

1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.

2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.

3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.

4. Sprinkle individual servings with the cheese. Makes 8 servings.

Emily

Sauteed onions give this tender, savory pork tenderloin a delicious rich sweetness. My meat-loving husband said it was very tasty!

1 (2 lb) pork tenderloin
cooking spray
1 tablespoon butter or margarine
2 cups sliced onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F.

Trim fat from pork; cut a lengthwise slit down the center of the tenderloin, cutting about 2/3 of the way through the meat. Place on a broiler pan sprayed with cooking spray.

In a large skillet over medium-high heat, melt the butter or margarine. Add the onion and saute until tender, about 5 to 6 minutes. Add thyme, salt and pepper. Spread mixture evenly over the tenderloin.

Bake, uncovered, for 45 minutes or until a meat thermometer registers 160 degrees F.

Makes 8 servings each containing 4 net grams of carbohydrate.

Emily