Wheeeew! Being productive is getting exhausting! I may have to slow things down a bit today 😉
Yesterday morning started off with a strength session (go, self!) and then a quick shower before throwing dinner in the crock pot. I dashed out the door with my hair in a frizzy mess and worked until after 7pm (I didn’t get to break away from the nephrologist until 4pm — I was GROWLING for lunch!). I got in the door at 8pm and the smells of Thanksgiving infused the house. YUM! Mr. Prevention had even followed directions for our brussel’s sprouts. Impressive. The crock pot and I are officially bonding, I would say…another successful crock pot meal 😀
8 am:
8 pm:
Note: You can’t judge a crock pot recipe by looks alone!! 😉
Cranberry Pork Roast from A Year of Slow Cooking and Bean Town Baker
1 (2.5-3 lb) pork tenderloin (I used 2 1/2#), trimmed
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 cup fresh cranberries
1/2 1/4 cup white sugar + 1/4 cup Splenda granular
1/2 1/4 cup + 2 Tbsp brown sugar
1/3 cup golden raisins
1 3 cloves garlic, chopped
1/3 cup diet cranberry juice made with Splenda
1/2 small lemon, thinly sliced
Directions:
Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker.
Add cranberry sauce, or your fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices.
Cover and cook on low for 8 hours (I cooked mine for 12 hours), or high for about 4. The longer you cook the meat, the more tender it will be. Serves 7 (about 5 ounces after being cooked).
Nutrition Information (per serving): 374 calories; 7.8 g. fat; 128 mg. cholesterol; 261 mg. sodium; 28.3 g. carbohydrate; 1.1 g. fiber; 46 g. protein
Result: It was an early Thanksgiving in the Prevention household! What a nice surprise! We loved this dish – it was so tender, and because of the low and slow cooking time with the long duration, the meat shredded with a fork. Mr. Prevention preferred this pork to the Slow Cooked Char Siu Pork I made last week. I liked both, but I definitely appreciate the leanness of the tenderloin cut – very low fat!! If you’re looking for an early T-day treat, look no further…it’s the perfect fall delight!
And Mr. P managed to put the Brussel’s sprouts in the oven…
1 lb Brussel’s sprouts tossed in olive oil, 1/4 cup pecans, salt, and pepper. Roast for 35 minutes at 350° F. Sprinkle with 1-2 ounces of Gorgonzola and bake another 3-4 minutes. DELISH!
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I emailed lots of fellow RD and bloggers yesterday morning to see who would be interested in collaborating on a RD Q&A. I’ve had an amazing response and I look forward to adding a tab on my blog about becoming an RD, the schooling involved, what internships are like, job outlook for RD’s, career paths for RD’s, and our best advice for those entering the field. I get questions weekly from readers who are interested in nutrition, and I hope that joining forces with other RD’s and bloggers will help those interested! So look for that in a week or so! I’m excited!
Question: What did you want to be when you were a little kid?
I remember wanting to be a professional figure skater…and now I play ice-hockey. My, how things change! 😉
Bon voyage to my parental unit who are off to the shores of Puerto Vallarta for the week. I am green with envy! Off to work I go…!
Have a fabulous day!
Very nice!
My wife added a pork tenderloin to the local butcher list so we can give this a try soon.
Thanks for sharing,
Brian
Oh I love that you are going to put up a Q&A page! I’m actually getting ready to apply to internships now and have narrowed down my search 🙂 However, when I was little (up until sophomore year of college) I had always wanted to be a veterinarian. Every little girls dream right?
Umm, up until the age of about 8, I told everyone I wanted to be Scooby Doo. Yeahhhhh.
Brussels sprouts + pecans is a genius combo!
I love adding cranberries to savory dishes–the pop of sweet flavor is always a treat! I bet the flavors combine even better being that it’s in the crockpot. Loooove the sounds of this!
I had no idea, and still have no idea of what I wanted to do!
“Crock pot meat” is amazing! I don’t know why I don’t do it more often. XD
I’m looking forward to the RD Q & A!
The first thing I ever wanted to be was a shoe salesman… then I gradually slipped into the need for stardom and attention and started taking acting classes and referring to myself as an actress and thinking I’d be a famous Hollywood star by the time I was 13… yeah… XD
PS – I’m so sorry about the vanilla! Did you at least salvage the beans? =(
Looks delicious, I can’t wait for Thanksgiving!
I love the crock pot – having dinner all ready when I get home is amazing!
I also love brussels sprouts – one of my favorite veggies!
I wanted to be an actress, to which my parents said, “Hell no.” So after that I wanted to be a writer, which I am. Thank goodness they didn’t veto that for fear I’d be an alcoholic recluse.
Ahhhh….I LOVE walking into a house that smells of deliciousness. Crock pots = heaven!
Honestly, I wanted to be EVERYthing when I was little. I changed my mind all the time (ughhh – still do!). Everything from a teacher (been there), doctor, news anchor, singer, “office worker” (haha that’s what I called it, not knowing how BORING working in an office is)….I’m still trying to figure it out though. 😉
I don’t eat pork but I already imagine myself cooking this with turkey! When I was a kid, I wanted to be a movie director… still wanna be 🙂
Wow, does this look like a delicious dinner! Mike and I don’t eat pork, but I think this would be equally fantastic with chicken…mmmm, early Thanksgiving! 🙂
I must say, that dish looks amazing! I love brussel sprouts too. What a husband!
I am excited that you will be adding that tab..such a great idea!
I wanted to be a teacher. I do teach kids now so even though I am not in a classroom, it still kind of fits.
By the way, what kind of camera do you use? I just love your pics.
GET IT GIRL! I love being productive.. best feeling ever!!
WOW. What a pork roast! Yum!
I always wanted to be a veteranarian! I loved and STILL love animals! I just realized there was no way I could see their blood !
I cannot wait to try this recipe! I am always happy when I can use my crock pot. Gives me more time to do other things. Great work strength training in the morning!
I need to play with my crock pot more. This looks incredible!!
And those brussels sprouts sound amazing.
I need a slow cooker, definitely. In fact, maybe that’s what I will ask for for Christmas form Nick’s mom!!! The slow cooked pork looks outstanding. My goodness.
I wanted to be an actress. I took acting lessons a lot when I was a kid, but never made it to the big screen. haha
I wanted to be a pediatric cardiologist and I am not even kidding, only when I got to college and did rounds with a doctor did I discover my fear of needles was too great to go into that field. I quickly switched to nutrition.
Glad your crock pot meals are successful. I know it can come in handy. I have awful power in my house as the house was converted from European to American plugs and wiring. I am afraid it may blow a fuse while I am at work.
We’ll just be missing your parents, we are leaving in a week for PV for a few weeks! Those brussel sprouts look so good, I’ve been craving them and radishes a lot lately and haven’t had them yet!
looks yum, i wanted to be a doc like you…
I don’t know how you do it, Nicole … hours and hours of work and you still make a delicious home-cooked meal. Superwoman!
Looking forward to the Q&A page 🙂
When I was little, I wanted to be an astronomer for many, many years. I actually came thisclose to going into that field when I was working on my physics major in college, but eventually moved into nutrition. I still keep astronomy as a hobby, though.