Slow Cooked Apple Cinnamon & Nutmeg Pork Tenderloin

29 Posted by - September 23, 2013 - Dinner, Pork Tenderloin, Salad, Slow Cooker

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Here’s what you’ll need:

  • 1 pork tenderloin
  • 1/2 of a small onion
  • 1 apple cored and sliced
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • 1 bag of mini ruby red potatoes
  • Cayenne pepper to taste (for potatoes)
  • 1/4 cup water or apple juice

Kale Salad:

  • 1/4 head of kale
  • 1/4 green pepper chopped
  • 1/4 red pepper chopped
  • 1/8 cup olive oil
  • 2 tbsp sriracha sauce (red rooster hot sauce)
  • juice of 2 limes

Directions:

  1. Cut slits into the pork tenderloin about an inch or so apart. Stuff the apple slices into each slit.
  2. Add water/apple juice to the slow cooker.  Chop onion and add to the bottom of the slow cooker, then place pork tenderloin on top.
  3. Sprinkle nutmeg, garlic powder, cinnamon, salt and pepper over both pork tenderloin. Lay a few onion slices on top of the pork tenderloin.
  4. Set the slow cooker to low and cook for 4 hours.
  5. Boil fingerling potatoes until fully cooked (they should slide off a fork easily)
  6. Preheat oven to 400 degrees.
  7. Remove potatoes from water and allow to cool for at least 10 minutes.  Place on baking tray lined with parchment paper.  Use a glass to smash each potato so that it is slightly flattened. Season the potatoes with whatever you choose, we used cayenne, salt and pepper.
  8. Bake in oven until crispy and brown. About 15 minutes.
  9. Wash your kale and strain. Tear into small pieces and add to a bowl with chopped peppers.
  10. Drizzle with spicy citrus dressing.

2-3 servings.

Recipe adapted from:

http://rachelschultz.com/2012/09/22/apple-cinnamon-slow-cooker-porkloin

Approx. Macros for each serving:

394 Cals | 8.7g Fat | 44.5g Carbs | 30.7g Protein


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