Skinny Balsamic Mustard CrockPot Pork Tenderloin

Skinny Balsamic Mustard CrockPot Pork Tenderloin

Feel like doing almost nothing for dinner?  Then it’s best to plan ahead!  That’s right, I’m talking Crock Pot Style!!!  And, I’m keeping it nice and Skinny!  By using lean Pork Tenderloin instead of a fattier shoulder or butt, we are cutting way back on calories and fat!  Plus, the marinade has such intense flavors, we won’t need a fattier cut of meat!

Gather Ingredients

Gather Ingredients

Worcestershire, Balsamic Vinegar, Broth, Allegro, Honey, Crushed Red Pepper, Shallot, Garlic

Dijon and Balsamic Mixture

Dijon and Balsamic Mixture

Add all Ingredients. Chop Shallot and Garlic.  Mix.

Nice and Lean 3 lb. Pork Tenderloin

Nice and Lean 3 lb. Pork Tenderloin

Spray CrockPot and add Pork.  TIP: Bring your meat to ROOM TEMPERATURE!

Simple Seasonings

Simple Seasonings

Sprinkle with Sea Salt and Fresh Ground Pepper

Holy Mother of Pork!

Holy Mother of Pork!

Pour Over Pork Loin.  TIP: Try and keep some Shallots and Garlic on top of Pork so the flavor seeps into the meat!

You can just tell this is gonna be good!

You can just tell this is gonna be good!

Be sure to coat the pork in some of the Dijon as well!  Cover and Cook.  TIP:  NO PEEKING!!!  That’s right, I repeat, Step AWAY from the CrockPot. The meat does NOT need to be moved or messed with or basted in the marinade. Do NOT open the lid!!! It drops the temp WAY DOWN and takes forever to get back up.  Plus, that defeats the whole simplistic purpose of the crockpot!

Use Tongs to get this bad boy out! Garnish with Fresh Parsley.

Garnish with Fresh Parsley

Using Tongs, Remove from CrockPot.  Place and platter and let sit a few minutes so the lovely juices can redistribute into the pork. TIP: While the Pork is resting, pour all the gorgeous drippings into a pan and reduce by about half for an intense flavorful jus/gravy.

Dinner Is Served!

Dinner Is Served!

This Balsamic Mustard Pork has the perfect flavor pairings.  Absolutely Divine.

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

Got Company Coming? This is a fabulous dish to serve and an amazing time saver!!!

I served mine with Thyme Roasted Veggies and QuickFire Kale & Arugula.  Yes.  Oh YES!

Skinny Balsamic Mustard CrockPot Pork Tenderloin

*Mix together all ingredients. (I used the entire small box of chicken stock….it should have been low sodium!) Spray Crockpot and Place Pork in.  Season with salt and pepper.  Pour marinade over top.  (coat with mustard and keep shallots and garlic on top!).  Cook on High 4 hours or Low 6 – 8 hours.

 

Leftovers, Baby!!!!

Leftovers, Baby!!!!

Hummm…now wondering what to do with the leftovers?  Shred it.  Then you could make it into BBQ for the next night.

Or…..

Skinny Pork Carnitas.

That’s right.  I said it: SKINNY PORK CARNITAS

Doesn't get any easier than this!!!

Doesn’t get any easier than this!!!

This is blow-your-mind simple

AND slap-yo-mama-TWICE delicious!!!!

Orange, Lime & Cumin Kick It Up!

Orange, Lime & Cumin Kick It Up!

Skinny Slap-Yo-Mama-TWICE Pork Carnitas

  • 1 Organic Orange (juice & zest)
  • 2 Organic Limes (juice & zest)
  • 2 TBS Organic Cumin
  • Handful Organic Cherry Tomatoes

*Toss Leftover Pulled Pork with Orange, Lime and Cumin.  Spread out on 9 x 13 baking sheet covered in foil and sprayed with nonstick cooking spray.  Add tomatoes throughout.  Place under broiler until ends start to crisp.  Take out and stir.  Pop back under broiler for another minute or so until ends are brown and crispy.  Do not walk away….this happens FAST!!!

I served mine in La Tortilla Factory Hand Made Corn and Wheat Tortillas with Green Chiles.  They are AMAZING.  Check it out!  I also served it with leftover Brown Rice from my dinner a few nights before.  My CopyCat Hibachi.  Check it out.  That stuff is GOOD!  I wish I had cilantro and avocado, as they would have been delicious additions as well.  So, if you’re planning ahead…and that to your list.  The lime juice was a definite plus that brightened the flavor.  TIP: I also cut one lime in half and broiled that as well.  Broiling fruit intensifies the flavor and it was bursting with juice!!!  Then, a dollop of greek yogurt or sour cream on top!  Enjoy

Skinny Pork Carnitas

Skinny Pork Carnitas

Brown Rice, Pork, Tomatoes & Lime Juice

Delicious

Sorry for the shiny pic!

Delicious

Delicious

And, as always, PLEASE use Organic, Local, Non-GMO ingredients when possible.

I would not recommend using the citrus zest if it wasn’t Organic.

eat.drink.be

Kari

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Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley).  Thus, Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

eat.drink.be

@eatdrinkbeKari

 

Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

www.eatdrinkbe.com

@eatdrinkbeKari

@eatdrinkbe

CrockPot Honey Balsamic Roast Beef

HONEY BALSAMIC ROAST BEEF

delicious served over mashed potatoes, polenta, grits or just on its own!

delicious served over mashed potatoes, polenta, grits or just on its own!

 

HONEY BALSAMIC ROAST BEEF

2 – 2 1/2 lb Chuck Roast

3/4 cup Balsamic Vinegar

1/2 cup Beef Broth or Stock (i used low sodium…use 3/4 cup if you have a bigger roast)

2 T Local Honey

also makes a great French Dip for leftovers!

also makes a great French Dip for leftovers!

2 T Worcestershire

1 T Grainy Mustard

1 T Soy Sauce (low sodium)

1/2 tsp Crushed Red Pepper Flakes

3-5 cloves garlic, crushed and thrown on top

Mix all ingredients together, minus the garlic.  Put Roast in Crockpot after spray with nonstick cooking spray.  I DID NOT sear the Roast before cooking, as I usually do.  It turned out great without that step!!!!  What a timesaver!  Dump the mix over the roast.  Throw garlic in on top.  Turn on LOW for 7 hours….DO NOT PEEK!!!!!  NEVER take a lid of a Crockpot unless you have to add an ingredient and the recipe says to…..it lowers the temp too much and takes too long to get back to the right temp.

also, be sure to use a good quality Balsamic Vinegar…..that makes ALL THE DIFFERENCE!!!!!!

 

DINNER IS SERVED!

 TWITTER: @eatdrinkbeKari

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btw...this broccoli is to die for.  will post soon....

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

This gravy is to die for.

Seriously.

Literally.

Throw-yourself-under-a-bus.  Jump-off-the-side-of-a-building.  Go-on-a-long-walk-off-a-short-pier.

Killer.

That said, once you make it, you will not be able to stop.

It is addictive.

You will start trying to make up dishes to create just to smother in this groovy gravy.

It’s that ridiculous.

Enough said.

Fair warning..

Here ya go.

 

Over Awesome Thick Bone In Pork Chops

Over Awesome Thick Bone In Pork Chops

 

So….. Yeah….. Underneath all that gorgeous gravy is a HUGE Bone In Pork Chop.  I should have taken the picture BEFORE I put on the actual amount of gravy on that my husband (and I!!!!) used.  Whoops!  I know I should be embarrassed….but I’m not.  Oh, just you wait.  You’ll see….you cant even help it.  Its. Just. That. Good.  On the healthy plus side, I did serve it with a HEAPING portion of super garlicky lemony kale.  Excellent pairing!  Absolutely fantastic.  Oh, and we might, MIGHT have had some fresh sliced local sourdough….with a beautiful plate of oil and vinegar to dip it in.  But, somehow we both ended up moping our plates clean with the bread instead.  Sorry, but Gravy trumps Oil and Vinegar.

20140403-103209.jpg

 

We threw these bad boys on the smoker….and they turned out PERFECT.

20140403-103228.jpg

 

Be sure to let your meat rest for at least 5 mins when it comes off the grill!!!

Peppers, Tomatoes, Onions

Peppers, Tomatoes, Onions

Your Veg getting gorgeous in the Cast Iron Skillet.

It's Gravy, Baby!

It’s Gravy, Baby!

 

Before Serving, Add Parsley and Adjust Seasonings!

There's a whole lotta LOVE on this plate!

There’s a whole lotta LOVE on this plate!

A plateful of southern food at it's finest!

A plateful of southern food at it’s finest!

 

Southern Tomato Gravy

2 tsp Good Organic EVOO

1 Vidalia Onion chopped (white/yellow)

1 Orange Bell Pepper chopped  (red/yellow)

1 Cup Baby Heirloom Tomatoes chopped or quartered (grape/cherry)

2-3 Organic Garlic Cloves minced

1 Jalapeño or Red Chile diced (optional, or 1/2 tsp cayanne)

2 T King Arthur All Purpose Flour

2 T Good Organic Butter (bacon grease!!!!)

4 T Organic Parsley chopped

1/2 Cup White Wine (one that you would drink yourself! Don’t be a cheapie!!)

3/4  Cup Organic Heavy Whipping Cream (half&half/whole milk/combination)

1 T Worcestershire Sauce

Sea Salt

1/2 tsp Coarse Ground Pepper

*Preheat Cast Iron Skillet over Med.  Chop Onion, Pepper(s) and Tomatoes.  Heat 2 tsp EVOO in CI Skillet.  Add Veggie and season with Salt &  Coarse Ground Pepper.  Turn to Med-Low and sauté for 5 mins or until starting to soften.  Add Garlic.  Cook another 2 mins or until garlic is fragrant.  Add 2 TBSP Butter & Flour and cook for 2-3 mins mixing around and stirring with a wooden spoon.  Be sure to do this step or your gravy will not taste as good!!! When the flour is cooked out, add the wine.  Mix and scrape the bottom of the skillet to start to incorporate the liquid.  Let it bubble and add a little more.  Then start to add your Cream slowly.  Mix. Add. Stir. Wait. Mix. Add. Stir. Wait.  Until it starts to get nice and thick. When it gets to the desired consistency, turn to low.  Add Worcestershire and 3 T Parsley. Taste for seasoning. Adjust. Serve.  Garnish with Parsley.

Groovy Gravy Tips

  • As always, make it your own.  If you do not like heat and spice, completely omit the jalapeño, chile or cayenne.  No biggie.  Depending on who and what I am serving it with, I sometimes leave it out myself!
  • Most recipes use Rotel or canned diced tomatoes instead of fresh tomatoes, so that is always an option if you don’t have fresh on hand.  I prefer to use all fresh, organic local or homegrown ingredients whenever possible.  Just be sure to wash and slice your tomatoes first and spread them out on a paper towel.  Sprinkle with SALT and let them sit for a bit to release excess moisture!  It jacks this gravy up to a whole new level of homemade fresh deliciousness!!!
  • If you want to change up the flavor a bit, try adding some fresh basil or thyme to it…….then if you thin it out a tad more….with a little more white wine, it becomes an AMAZING pasta sauce in the summer.  I’d use a nice Red Wine in the winter to make it more of a ragu type sauce!
  • Making a Good Gravy starts with a Roux.  The secret to Roux is super easy.  Equal Parts of FAT and FLOUR.  You can mix this up in different combinations, but basically use:  FAT = butter, oil, grease etc and FLOUR = white, whole wheat, etc  The standard measurements is 2 T each.
  • If ya wanna rock it out and really blow the socks off guests, I highly recommend to try it, what I like to call, Grandma-Style by replacing the 2 T Butter with….wait for it…..BACON GREASE.  That’s right, I said it…  Bacon. Grease.  The fatty goodness that all our grands and great grands and their great great grands would have used.  It adds a HUGE amount of deep sweet smokey flavor that just can’t be matched.  I’m not saying that this might or might not have been the way that I may or may not have prepared it.  But if you happen to keep it bottled up in a mason jar like some kind of prize, use it NOW!
  • As far as the Heavy Whipping Cream….you’re making a Gravy, not a weight-watchers special.  Now, to keep it Grandma-Style…you gotta use the cream.  If your’e making it for company or for a special occasion…cream. But, if you want to cut some calories and still have it jam packed full of flavor use Whole Milk or Half and Half instead and just 2 TBSP of Cream.  Or try and mix them 50/50. I never like Fat Free ingredients because they are usually jacked up full of other harmful fillers and ingredients.  Just my opinion.

 

Buttermilk Biscuits

Buttermilk Biscuits

 

The next morning there may have been some  Grandma- Style Southern Tomato Gravy leftover.

There may have also been some Sausage Gravy left from breakfast a few days ago.

They might have met each other.

They might have liked it.

They might have fallen in love.

 

Groovy Gravy

Groovy Gravy

Yes.  That might have actually happened.

I’m calling it Groovy Gravy.

And, damn, is it GOOD!!!!

Breakfast is Served!

Breakfast is Served!

Groovy Gravy

Groovy Gravy

 

eat.drink.be

Kari

Twitter:  @eatdrinkbeKari

Pinterest:  eat.drink.be Kari

CHEERS!