TMTT & Crockpot Wednesday ~ Pork Three Ways

Pork was on sale so that what was on the menu at our house... lol. I'm still on the mission to have a different meal each night. So hold on (sorry you non-pork eaters) you'll love these recipes they were easy as you know my moto, Quick, Easy and Yummy!!! Enjoy I hope you all love them!

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Panko Pork Tenderloin with Roasted New Potatoes

Panko Pork Tenderloin with Roasted New Potatoes

Prep time: 15 minutes Cook time: 45 minutes

1 1/2	pounds pork tenderloin
2	pounds small new potatoes
1/4	cup butter, melted
2	teaspoons garlic, minced
	coarse salt and freshly ground pepper, to taste
1/2	cup panko bread crumbs
2	tablespoons olive oil
1	teaspoon dried basil
1	teaspoon dried thyme
2	tablespoons Italian parsley, chopped (plus more for garnish)

Preheat oven to 425 degrees.

[1] Using a potato peeler, peel a 1 inch strip around center of each potato. In a large bowl, combine potatoes with melted butter, garlic and salt and pepper, tossing gently to coat. Place potatoes on a rimmed baking sheet. Bake for 20 minutes.

[2] While potatoes bake, in a shallow dish, combine breadcrumbs, olive oil, basil, thyme and parsley. Moisten tenderloin with water and roll in breadcrumb mixture, pressing to help adhere.

[3] When potatoes have baked for 20 minutes, place tenderloin on baking sheet with them and continue baking until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees, about 25 more minutes. Sprinkle potatoes with parsley and serve with sliced tenderloins.

I used what pork I bought on sale, I'm not picky and I used red potatoes instead of new potatoes. I say use what you have!

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Next I had a can of cranberry I wanted to use up so I searched and tada found this recipe.

Country Style Ribs with Cranberry Relish

Country Style Ribs with Cranberry Relish

Ingredients:

• 1 to 1 1/2 pounds boneless pork ribs, country-style
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, diced
• 1 cup apple juice
• 1/2 cup cranberry relish
• 1 tablespoon balsamic or cider vinegar
• salt and pepper, to taste

Preparation:

Heat oil in a large skillet over medium heat.

In a food storage bag, toss the ribs with flour, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Cook ribs in hot oil for 5 minutes; turn, add onions to the pan, and cook for 5 minutes longer. Combine apple juice, cranberry relish, and vinegar; pour over pork. Cover the pan, reduce heat to medium-low, and simmer for 25 minutes, depending on thickness of the pork, until pork is cooked through. Sprinkle with salt and pepper.
Serve pork with sauce. Serves 4 to 6.

ALEXIS NOTE: I didn't have relish so I used my can of cranberry sauce, turned out just fine! I served mine with asparagus.

Thanks to http://southernfood.about.com/od/countrystyleribs/r/bl61031c.htm

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And with my left over cranberry I whipped this up and put it in the refrigerator for the next night!

Cranberry Apricot Pork Roast- Crock Pot

Cranberry Apricot Pork Roast- Crock Pot

Ingredients:
Time: 10 minutes prep, 6-8 cook Difficulty: Easy Serving Size: 8	1 can (16 oz) whole-berry cranberry sauce 1 medium onion, chopped 1 can (5.5 oz) apricot nectar (roughly 1/2 cup) *Make sure you purchase "nectar" 1/2 cup sugar 1/2 cup coarsely chopped dried apricots 2 tsp cider or distilled white vinegar 1 tsp dry mustard 1 tsp salt 1/4 tsp crushed red pepper One 2 1/2 lb boneless pork loin roast, well trimmed.

Instructions:

Mix all ingredients except pork in a 3 qt. or larger slow cooker. Add pork. Spoon some cranberry mixture over the top (Can be done the night before and refrigerated in removable crock) Cover and cook on Low 6-8 hours, or until pork is tender. Remove pork to cutting board and slice. Spoon fat off sauce; serve sauce with pork.

I found this one on: http://www.connectedmoms.com/showthread.php?t=27709

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