Thursday, May 20, 2010

Yummy Carrots and Perfect Pork Tenderloin

I am taking a break from makeup today and posting a couple of great recipes I have used recently. First is a recipe for carrots from somewhere online. Don't ask where, because I have no idea since the husband found it.

Sauteed Carrots

1 large bag of carrots
2-3 tbs of EVOO
4 cloves of garlic
salt and pepper

Peel the carots and cut into small sticks. Parboil them for 5 minutes. Heat EVOO in a skillet or large pot over medium heat and add garlic. Saute garlic for 1-2 minutes, but don't let it brown. Add carrots, turn heat to medium low and cover. Cook for 6-7 minutes to let the flavors combine. Salt and pepper to taste. Eat whole pan.

Pork Tenderloin in the Crockpot (from Allrecipes.com)

1 (2 pound) pork tenderloin (I used 2 1lb tenderloins)
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

I have been serving these two dishes with mashed potatoes- make sure to use lots of butter and half and half for full caloric intake!

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