Ingredients with Measurements:
- 2 pork tenderloins (about 2 pounds total)
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
a. In a small bowl, whisk together the orange juice, honey, balsamic vinegar, Dijon mustard, garlic, thyme, salt, and pepper.
b. Place the pork tenderloins in the slow cooker and pour the cranberry sauce over them.
c. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is cooked through and tender.
d. Remove the pork from the slow cooker and let it rest for 5 minutes before slicing.
e. Serve the pork with the cranberry sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
- Low or high setting on the slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 5g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- You can use chicken or beef instead of pork tenderloin.
- You can use maple syrup or agave nectar instead of honey.
- You can use apple cider vinegar or red wine vinegar instead of balsamic vinegar.
Variations:
- Add chopped onions and carrots to the slow cooker for extra flavor and nutrition.
- Use fresh rosemary or sage instead of thyme.
- Add a splash of red wine or brandy to the cranberry sauce for a richer flavor.
Tips and tricks:
- Make sure to trim any excess fat from the pork tenderloins before cooking.
- If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the cranberry sauce before serving.
- Leftover pork can be used in sandwiches or salads.
Storage instructions:
- Store leftover pork and cranberry sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork and cranberry sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pork and cranberry sauce on a platter with fresh herbs and orange slices for garnish.
Garnishes:
- Fresh herbs, orange slices, or chopped nuts
Pairings:
- Mashed potatoes, roasted vegetables, or a green salad
Suggested side dishes:
- Roasted sweet potatoes, steamed green beans, or garlic bread
Troubleshooting advice:
- If the pork is tough, it may need to cook longer. Check it with a meat thermometer to ensure it reaches an internal temperature of 145°F.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to a safe temperature.
Food history:
- Cranberries have been used in cooking for centuries, and were a staple food for Native American tribes. They are now commonly used in holiday dishes in the United States.
Flavor profiles:
- The pork is savory and tender, while the cranberry sauce is sweet and tangy.
Serving suggestions:
- Serve the pork and cranberry sauce with a side of mashed potatoes and steamed green beans for a comforting and nutritious meal.
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