We'll see how this turns out... Updated

[happybird]

Last edited Tue Dec 20, 2022, 07:22 PM - Edit history (2)

It’s a crock pot experiment. Or maybe surprise?

I found a mystery cut of meat in back of the freezer. Beef? Venison? Pork? Who knows?
Now that it defrosted, I’m pretty sure it’s a pork tenderloin. It’s surprisingly un-freezer burnt and I have no idea where it came from.

I’m meeting my Mom at 12:30 to do some Christmas shopping so I just flung some stuff in the crockpot while searing the tenderloin off on the stove. It ended up looking pretty in the pot.

Handful of frozen stew veg from a bag in the freezer (no idea where that came from either? Pearl onion, carrots, celery and I think a couple turnips? Who the hell has been in my freezer??)
3 big cloves garlic
Good bit of fresh parsley
Onion
Applesauce (why not?)
Small handful Craisins, cherry flavored (hmmmm)
Fresh rosemary

seasoned the tenderloin up heavily with salt pepper and some cayenne
the liquid from the applesauce should suffice.



It looks so pretty. That’s what is making me nervous.
I’ll let you all know how it turns out.


Way too many hours later...
Aaaa! I was gone longer than expected and it’s a little dry. Good news is the veg broke down into the applesauce so I made a sauce out of that (a little tap of apple cider vinegar, some water because I have no freakin’ broth in the house, and then some butter right at the end). Not bad! Made buttery rosemary red potatoes and garlicky green beans. It’s very autumnal. The leftover pork will be great on sandwiches.

[Walleye]

1. With all those delicious ingredients I don't see how it can be anything but lipsmacking

[happybird]

3. One would think...

but I’ve been down this road before.


Some real disasters have emerged from my kitchen, and most sounded scrumptious while being put together. That’s why I like cooking, though.

[cilla4progress]

2. Looks good!

Let us know!

[brewens]

4. My pork tenderloins end up in labeled vac sealed bags. Pork chops and Chinese barbecued pork

usually.

I was complaining to my ex that I always had to slice the thick boneless chops from Costco in two because they were too thick. She told me to just buy the whole tenderloin and cut them myself I try and save about 3 pounds of the ends for a pot roast too.

[Kali]

5. I think you are talking about a loin, not a tenderloin

tenderloins rarely weigh more than a couple pounds

[Kali]

6. a regular loin would have been ok

tenderloin isn't really a good cut for long cooking. but still sounds like some good flavors there!