Really? I haven't blogged since...gasp...JULY?!? Let's just try to skip over that little tidbit of information and hop right over to this awesome dinner I made yesterday.
Although it's been unseasonably warm in the Mid-Atlantic area recently, yesterday we welcomed FALL temps. Happy Dance!!! When the weather gets cooler, I always feel compelled to pull out my Crockpot more often. Since we just got back from Disney on Sunday, I found myself staring into an empty fridge yesterday morning. A quick ($300) trip to the grocery store solved that problem.
I picked up a fresh, hormone-free pork tenderloin and a slew of veggies - then decided I'd figure out the rest when I got home. I chose small red potatoes, sliced white mushrooms, asparagus and a large vidalia onion along with the spices.
This is the super easy part...
I washed my produce, sliced the potatoes in half, chopped the onion into 1" chunks, cut the asparagus spears into thirds and - nice - the mushrooms were already cleaned and sliced for me. Win! I only rinsed the tenderloin. I didn't season or pan sear it.
I tossed the potatoes & onions into the bottom of the crockpot and added the tenderloin on top. Here's where I added the spices. I simply sprinkled cumin, organic garlic sea salt and a Mexican Fiesta blend directly onto the tenderloin (when it was done cooking, it looked like a rub, without the effort!) I then added the free range chicken broth around the sides of the tenderloin (it was about 1 cup of broth) and topped the tenderloin with the mushrooms & asparagus.
That was it!! I just covered it and set it to low for 7.5 hours. When it was done, it smelled amazing and the pork fell apart with a spoon. My five year old inhaled a full plate. Her favorite part? The mushrooms. I just love her and her desire to try new foods!
You can really make this any way you feel inclined. I loved the way it turned out. Let me know if you try it and what you end up adding.