Happy First Day of Spring! I hope the weather where you are actually feels like spring too. We’re getting there in NC; the sun is shining and the temperature is tip-toeing past 60!
This week I finally unboxed a new crockpot friends gave us for our wedding. Exciting, right?! It really does make me excited, I’ll admit it. This one (a Cuisinart) allows you to program exactly how long you want to cook things and will automatically cut off when it is done. My old one was well loved and was starting to really put the slow in slow cooker. I’ve already used the new one twice this week, first to make soup and yesterday to make dinner, a pork tenderloin roast which we had with roasted asparagus.
This is a simple recipe that yields delicious results. I marinated the tenderloin overnight and it was flavorful and juicy. Joe said it may be the best way I’ve ever made a pork tenderloin (and I make a lot of pork tenderloin!) You should be able to find red curry paste in the thai food section of your grocery store and while just a tablespoon won’t make things very spicy, you could substitute tomato paste or just leave it out if you don’t like the heat. Cheers to the amazing crockpot!
What to buy:
- 2 pound pork tenderloin
- 3 tablespoons olive oil
- juice of 1/2 lemon
- 1 teaspoon thyme
- 3 cloves garlic, minced
- salt and pepper, to taste
- 1 tablespoon parsley, minced
- 1 tablespoon red curry paste
What to do:
- combine everything except pork in a bowl, mixing well
- puncture the tenderloin with a fork on all four sides
- pour marinade over pork, allow it to rest in the fridge for a few hours or overnight
- add pork and marinade to your crockpot and cook for 3-4 hours on high or 5-6 hours on low
- serve hot with a few spoonfuls of cooked marinade on top