Sorry for not being more proactive on the blogosphere, we have been plenty busy around here. The larsonfour is busily preparing for our Great American Roadtrip which will include Forks Old Fashioned 4th of July, the Redwood forest, the California coast, a few days at Disneyland, a jaunt over to Phoenix and a foray into Yuma! Can wait for the open road!!
Vacation pics and adventure tales to come soon....
Thursday, July 1, 2010
Sunday, January 3, 2010
Crock Pot Cookin': Chinese Pork Tenderloin with Garlic-Sauced Noodles
Now, the recipe called this Chinese, but Joe and I agreed that with the fresh carrots, peanuts, and cilantro it had a Thai flair.... Also, it was easy, beautiful, delicious, made my house smell great and the kids loved it. Now if you know Avery, you know that means something! :)
Crock-Pot Chinese Pork Tenderloin with Garlic-Sauced Noodles
2 (1 pound) pork tenderloins
1 tbsp hoisin sauce
1 tbsp tomato sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp fresh minced garlic
1 tsp fresh shredded ginger
then...
1/4 soy sauce
1/4 cup seasoned rice vinegar
1 tsp sesame oil
1 16oz. pkg of Chinese egg noodles cooked
1 cup fresh shredded carrot
3/4 cup diagonally sliced green onions
1/4 cup fresh cilantro leaves
for garnish:
1/3 crushed dry-roasted peanuts
1/3 cup chopped fresh cilantro
1) Place tenderloins in electric slow cooker. Combine hoisin sauce and next 5 ingredients; stir well. Then drizzle over the tenderloins and cook on high, covered, in the slow-cooker for 1 hour.
2) Reduce to low-heat and cook for 4 more hours.
3) Remove pork from slow cooker, then reserve the cooking juices in a bowl. Let pork stand 10 minutes.
4) Wipe out crock pot with a paper towel. Shred pork with two forks. Combine shredded pork and 1/4 cup of the reserved cooking juices and toss well. Cover to keep warm and set aside. Return remaining cooking juices to the slow cooker and add the 1/4 cup soy sauce, 1/4 cup vinegar and the sesame oil. Cover with lid and cook on high for 10 minutes. Add your hot noodles, carrots, green onions, and cilantro leaves to slow cooker; toss to coat. Cover let stand for 3-5 minutes.
5) Serve pork over noodle mixture; sprinkle with chopped cilantro and peanuts. Enjoy!
Makes 8 servings (serving size: 1 and 1/4 cup noodle mixture, 2/3 cup pork, 2 tsps peanuts, and 2 tsps cilantro. Calories per serving: 398, Fat 9g, Fiber 8g--8 WW points and worth every one!)
Crock-Pot Chinese Pork Tenderloin with Garlic-Sauced Noodles
2 (1 pound) pork tenderloins
1 tbsp hoisin sauce
1 tbsp tomato sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp fresh minced garlic
1 tsp fresh shredded ginger
then...
1/4 soy sauce
1/4 cup seasoned rice vinegar
1 tsp sesame oil
1 16oz. pkg of Chinese egg noodles cooked
1 cup fresh shredded carrot
3/4 cup diagonally sliced green onions
1/4 cup fresh cilantro leaves
for garnish:
1/3 crushed dry-roasted peanuts
1/3 cup chopped fresh cilantro
1) Place tenderloins in electric slow cooker. Combine hoisin sauce and next 5 ingredients; stir well. Then drizzle over the tenderloins and cook on high, covered, in the slow-cooker for 1 hour.
2) Reduce to low-heat and cook for 4 more hours.
3) Remove pork from slow cooker, then reserve the cooking juices in a bowl. Let pork stand 10 minutes.
4) Wipe out crock pot with a paper towel. Shred pork with two forks. Combine shredded pork and 1/4 cup of the reserved cooking juices and toss well. Cover to keep warm and set aside. Return remaining cooking juices to the slow cooker and add the 1/4 cup soy sauce, 1/4 cup vinegar and the sesame oil. Cover with lid and cook on high for 10 minutes. Add your hot noodles, carrots, green onions, and cilantro leaves to slow cooker; toss to coat. Cover let stand for 3-5 minutes.
5) Serve pork over noodle mixture; sprinkle with chopped cilantro and peanuts. Enjoy!
Makes 8 servings (serving size: 1 and 1/4 cup noodle mixture, 2/3 cup pork, 2 tsps peanuts, and 2 tsps cilantro. Calories per serving: 398, Fat 9g, Fiber 8g--8 WW points and worth every one!)
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