This is a favorite recipe for my family. It's easy to make, and depending on how much you make, it can last several days. Since Alex moved out and I rarely eat pork anymore, my Hubby gets it all to himself! I hope you enjoy this as much as we do!
Ingredients:
- 1 pork tenderloin, divided into 3 portions
- 4-6 large potatoes, peeled & cut into small chunks
- 1 bag of baby carrots (if you like carrots, you can always add more)
- 1 small onion, diced small, or 1/2 cup minced onions
- Cinnamon
- Salt & Pepper (to taste)
- 1 package Brown Gravy
- 1 carton Beef Stock
- Vegetable Oil
Step 1
Dump your bag of carrots into the bottom of your Crockpot. Add a few more if you want more carrots.
Step 2
Trim your pork! Pork Tenderloin comes with a thick layer of fat on one side. Ewwwww. Cut it off and throw it away! Cut your pork into 3 portions, then sprinkle cinnamon heavily to all sides of your pork. Rub it in. In a non-stick frying pan, brown all sides, about 2-3 minutes each side. You don't want to cook it, just sear in the juices. When done put it in your Crockpot, on top of the carrots.
NOTE: because my Hubby usually only eats it, I only use 1/3 of the pork tenderloin and freeze the other two. 1/3 can feed 3-4 people once, or one person a few days. Adjust the portion according to the size of your family.
Step 3
While your pork is browning peel and chunk your potatoes. Again, adjust the amount of potatoes to the size of your family and your personal preferences. My Hubby loves potatoes, so I put more of these in than the carrots. Once your pork is in the Crockpot, place your potatoes around it. Depending on the size of your Crockpot, and the amount of pork, you might have to really stuff them down into the pot. Try not to put them on top, if you can help it, it's better to have the surface even when you cook it.
NOTE: if you cut more potatoes than you can use, or can put in your Crockpot, place them in water in a bowl in your fridge (to prevent browning) for other purposes.
Step 4
Liberally smother in cinnamon. I mean liberally! Then pour your beef broth in, and add enough water to completely cover your pork/potatoes/carrots. Set the temperature on High, plug it in, place the cover, and let your Crockpot do the work for you! Leave it for 6-8 hours and go do something else. I suggest watching a movie, getting your nails done, or take a nap!
Step 5
After the 6-8 hours, check your pork! Using a fork, poke and pull at your pork. It should fall apart easily, and the color should be a nice brown. Also, your potatoes and carrots should be tender. If it's okay, then using a slotted spoon remove potatoes & carrots to a separate bowl from your pork. Reserve 1 cup of the liquid, strained, before dumping your pot into the sink.
Step 6
This part is fun! Shred your pork. This allows you to remove any remaining fat from it before cooking. (Can you tell that we DO NOT like fat?) Remember, it will be hot, so be careful. I use a fork to help me.
Step 7
You can do this next step one of two ways. You can cook the pork & onions separately from the potatoes/carrots, or throw them all into the same pan. Whichever way floats your boat. My Hubby prefers his pork a little more crispy, so I do them separately. Put 2-3 tablespoons of vegetable oil in the bottom of a large non-stick frying pan, add your shredded pork & diced onion. (I use 1/2 cup minced onion for the simple fact that I have an unusually strong reaction to cutting onions.) Sprinkle liberally with cinnamon, add salt and pepper (to taste-but don't go to heavy with them, or they'll overpower the flavor of the dish) and fry until brown and crispy. Repeat, including cinnamon, with the potatoes/carrots. Mix together in a serving dish.
Step 8
While your pork/potatoes are cooking, make your gravy. Cook according to the package directions, but replace the water with your reserved liquid.
Step 9
Get ready to eat! Serve with bread or rolls and your choice of beverage! Enjoy!
NOTE: if you prefer a healthier option, replace the pork with chicken or turkey, and use chicken broth instead of beef.
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