Crock Pot Pork Tenderloin with Apples (Whole 30)

"Very, very, very good!" and "wonderful" are Mr.4444's words for this meal, and I didn't even follow the original recipe's directions. I'd like to say that I was being a creative cook, but to be honest, I just spaced out on some of it. When we make this again (which we definitely will) we'll do so as follows:

Ingredients:

Veggies: (Combine inside the crock pot bottom and season with salt and pepper):
1.5 pound fingerling potatoes (keep intact unless there are big ones, which you can cut in 1/2)
6 large carrots, peeled and sliced into 1" chunks
1 1/2 large sweet onion, sliced
salt and pepper to taste

Place the following atop the veggies:
3 sprigs fresh rosemary (and 2-3 sprigs of herbs listed below with an asterisk if you prefer fresh herbs)

(see apple directions below)

Broth: (Whisk and pour over veggies in the crock pot):
1 cup beef broth (or chicken)
2 tbls Dijon mustard
3 garlic cloves, minced
2 tbls apple cider vinegar
2 bay leaves
2 tbls chopped rosemary
1/2 tsp dried thyme*
1/2 tsp dried oregano*
1 tsp dried fennel*

*Either use the dried herbs OR the fresh herbs, not both.

Protein:
two pork tenderloins (or one pork loin roast) totaling 3 pounds
1 tbls olive oil
salt and pepper to taste

Season the meat with salt and pepper while heating up a frying pan or iron skillet to medium-high. Add olive oil to the pan. Brown the meat on all sides, a few minutes each side. While the meat is browning, slice 2 large granny smith apples into 1/4 inch thick wedges or slices. Make 8 cuts in the the browned meat and insert apple slices. (Any extra apple slices can be added to the other veggies in the crock pot.) Place pork on top of the veggies and herbs. Cook on Low for six hours or until internal temperature of the pork falls between 145 and 160.

Move the meat and vegetables to a serving platter and keep warm. Pour the remaining liquid into a saucepan. If you're not eating Whole 30, thicken the broth with cornstarch and water. If not, simply boil the broth until it's thickened or reduced to half. Serve with the pork (sprinkled with extra, fresh rosemary) and vegetables. (We chose to serve it over riced cauliflower.)

Stay tuned for more pics next time.

Shopping List: 3 lbs pork loin or tenderloin, olive oil, 2 Granny Smith apples1.5  lbs fingerling potatoes, 6 large carrots, 2 large onions, 2 green apples, fresh rosemary, fresh or dried oregano, thyme, and fennel, broth, dijon mustard, garlic, apple cider vinegar, bay leaves, frozen riced cauliflower (if desired).

The original version of this recipe can be found at Parsnips and Pastries.

City Chicken a.k.a. Mock Chicken Legs

This post is mainly a marker; I haven't actually made these yet, but my mother-in-law does every year, and since they're a family favorite, I figure I should record the recipe for posterity. Next year, I'll watch her make them and add more details, but for now, she offered this:

Ingredients:

4 lbs. veal (special order from the butcher)

4 lbs. pork boneless roast, also special ordered, because the butcher cuts it up for mock chicken legs, though Grandma cuts them further.)

Put on sticks (the butcher from Festival Foods throws these in with the the price of the meat), alternating pork and veal.

Dip in egg, roll in saltine cracker crumbs (w salt and pepper)

Brown in Crisco in roaster (This is the most time-consuming part, as this recipe makes about 50 "legs."

Place in roaster (covered) with 1 large diced onion over the tops, in oven at 350 degrees for an hour and 15 minutes or so (50 legs takes that long, apparently) Poke with a fork to check for doneness. Transfer to another pan to keep warm so that you can make gravy from leavings in bottom of pan.

Finally, have a family feast!

Stay tuned for updates next year! :)