I really love the feeling of freedom when dinner is “done” at 10am and all I have to do is return to it in the afternoon after running myself ragged all day without restraint. It’s so satisfying to come home to when I’m exhausted and starving.
It doesn’t even take that much effort or time in the morning to prepare and place the food in the show cooker. I don’t know why I don’t use this thing every day. You really can’t go wrong.
If I’ve been outdoors all day or feeling primitive, I’ll tell my family we are all going to eat from the same plate. It’s fun, it saves dishes, and you can get every bite from the lowest spot of the plate where all the juices are.
- Pork tenderloin
- salt and pepper
- Olive oil
- Carrots and potatoes
- Chicken broth
- Soy sauce
- Balsamic vinegar
Sauté several cloves of garlic and brown the pork (sprinkled with salt and pepper) in a cast-iron skillet. Careful not to burn the garlic! I admit it was hard.
Use butter, olive oil, or whatever you like to grease the slow cooker and add sliced onion to the bottom. Add potatoes and carrots.
Once the pork is browned, add it to the slow cooker. I went ahead and scraped in the cooking bits, oil, and garlic as well.
Pour in about 8 ounces of chicken broth. A splash of soy sauce and balsamic vinegar is good too.
Set the slow cooker to low for 6-8 hours. Take the meat out to let it rest for 10 minutes, then slice. Pour the vegetables and cooking liquid over the meat.
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