Slow Cooker_ The Best Cookbook Ever - Diane Phillips [102]
½ cup red wine such as Pinot Noir or Syrah
½ cup chicken broth
1 cup beef broth
1 teaspoon dried thyme
melt the butter in a large skillet over medium-high heat. Add the onion, celery, and sage and sauté until the vegetables are softened, about 5 minutes. Transfer to a mixing bowl and allow to cool. Stir in the cornbread and egg.
remove the silver skin from the outside of the pork with a boning knife and discard. Cut each roast lengthwise in half to within ½ inch of the other side and open it like a book. Place the meat on a cutting board, cover with a piece of plastic wrap, and pound the pork evenly ½ inch thick.
sprinkle one tenderloin with half the salt and pepper. Spread half the cornbread stuffing mixture over the meat. Roll up the meat from one long side and tie at 1-inch intervals with kitchen string or silicone loops. Repeat with the second tenderloin.
heat the oil in a large skillet over high heat. Brown each pork tenderloin on all sides. Transfer to the slow-cooker insert. Dissolve the cornstarch in the wine, then add the wine, both broths, and thyme to the skillet. Cook, scr aping up any browned bits from the bottom of the pan, until the sauce thickens. Pour the sauce into the slow-cooker insert.
cover and cook on high for 3 hours or on low for 5 to 6 hours, until the pork is tender. (The pork should register 175°F on an instant-read thermometer.)
remove the pork from the slow-cooker insert, cover with aluminum foil, and allow to rest for 20 minutes. Skim off any fat from the top of the sauce. Remove the strings from the meat and cut into ½-inch-thick slices. Serve with the sauce.
serves 6–8
Jamaican Jerk Pork Tenderloin in Mango Sauce
Braised on a bed of tropical fruit, the spicy pork tenderloins in this dish become sweet and juicy. Serve the pork with steamed rice and black beans.
4 tablespoons (½ stick) unsalted butter, melted
2 large mangoes, peeled, pitted, and coarsely chopped
2 navel oranges, peeled and sectioned
2 tablespoons soy sauce
½ cup dark rum
½ cup beef broth
Two 1-pound pork tenderloins
2 tablespoons Jamaican jerk seasoning
6 green onions, finely chopped, using the white and tender green parts for garnishing
stir the butter, mangoes, oranges, soy sauce, rum, and broth together in the insert of a 5- to 7-quart slow cooker. Remove the silver skin from the outside of the pork with a boning knife and discard.
rub the jerk seasoning on the pork and arrange it in the slow cooker. Cover and cook on high for 3 hours, until the pork is tender and cooked through. (The pork should register 175°F on an instant-read thermometer.)
remove the pork from the sauce, cover with aluminum foil, and allow to rest for 20 minutes. Skim off any fat from the top of the sauce.
slice the meat and garnish with the green onions. Serve the sauce on the side.
serves 6
Chile Relleno Pork Tenderloin with Ranchero Sauce
This pork dish takes the idea of a chile relleno, a batter-fried cheese- stuffed pepper, to another level. When the pork is sliced, the chiles and melting cheese are revealed. The combination with the ranchero sauce is scrumptious. Serve this over rice or polenta, which will absorb the sauce.
SAUCE
2 tablespoons vegetable oil
2 large onions, thinly sliced
2 cloves garlic, minced
1 medium green bell pepper, seeded and cut into thin strips
1 medium red bell pepper, seeded and cut into thin strips
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chili powder
2 tablespoons tequila
4 cups tomato purée
heat the oil in a large skillet over medium-high heat. Add the onions and sauté, stirring, until softened, about 3 minutes. Add the garlic, bell peppers, cumin, salt, and chili powder and cook, stirring, for 5 to 7 minutes. The vegetables should be soft and the garlic and onions almost translucent.
add the tequila and allow it to evaporate, about 1 minute. Stir in the tomato purée and bring to a boil.
transfer to the insert of a 5- to 7-quart slow cooker and prepare the pork.
PORK AND CHILES
Two 6-ounce cans roasted green chiles,