And you know what that means… SOUP’S ON!!!
I’m sure you know by now, I’ve been eating soup all summer. I love it too much to give it up for any amount of time, BUT the cooler weather means I can start feeding it to everyone. I had to share my excitement about soup, even though the recipe I’m sharing tonight is not, in fact, soup.
A few months ago, I purchased a cook book all with only slow cooker recipes, Crock On. I’ve been really happy with the recipes I’ve tried so far. It definitely has my recommendation.
I made the Pineapple Pork Loin. I liked this one because it doesn’t require anything to be cooked or seared before putting it in the slow cooker. A lot of recipes do, and it really does add to the flavor of a lot of dishes, but sometimes, you just want to put everything together and let it do it’s thing.
Like this one – Just take a pork tenderloin, pineapples, salt, pepper, garlic and thyme and add it all together and let it cook. This is the second time I made it and this time, I added onions ’cause I like ’em! When it’s cooked, shred the meat and eat.
The greatest things about this is how much it makes and how many different things it goes with. I cook (but not really, because the slow cooker does all the work) once and have meat for lunch sandwiches, a pork and veggie dinner AND these egg rolls filled with pineapple pork and Havarti cheese. SOOOO GOOD! If you’re wondering if I made the egg roll wrappers, I did not. I haven’t graduated to that level of awesome (yet). But maybe someday.
The egg rolls with a cabbage (from my back yard garden yay!!!), carrot and onion slaw and creamy vinaigrette made for a nice dinner.
- 1/4 cup buttermilk
- 1/4 cup yogurt
- 1/4 cup rice vinegar
- 2 tbsp raw honey
- 1 tsp Dijon mustard
- 1 crushed small garlic clove
- 1/8 teaspoon ginger
Mix it all together and use as a salad dressing.