Recipe Sunday

For some reason on Sunday’s I always feel like cooking. And I always prepare some meal on Sunday night to put in the crock pot on Monday morning. And today’s recipe is…

Glazed Pork Tenderloin and Sweet Potatoes
Amanda and her mom made a version of the pork tenderloin that was great! I didn’t have the recipe so I decided to searched recipezaar.com for a similar recipe and combined things from different ones I liked to come up with this on. 

INGREDIENTS

* 3 lbs pork loin
* 4 medium sweet potatoes, peeled and cubed (inch cubes)
* 1 teaspoon salt
* 1/4 teaspoon pepper 
* 1 cup apple juice or chicken broth
(For Glaze:)  
* 1 cup of preserves, I’m using strawberry
* 1/4 cup apple juice
* 2 teaspoons dried rosemary leaves, crumbled
* 2 garlic cloves, finely chopped
  
DIRECTIONS

Oven:
1. Preheat oven to 350°F.
2. Remove any excess fat from the roast.
3. Put potatoes in bottom of 13×9 baking dish sprayed with non stick cooking spray.
4. Rub the salt and pepper into the surface of the pork then brown each side in a pan.
5. After browning, deglaze the pan afterward with the broth or 1 cup of apple juice
6. Place pork on top of potatoes.
7. Pour broth or apple juice over all.
8. In a small saucepan, heat the preserves, apple juice, rosemary and garlic over medium heat, stirring frequently.
9. When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
10. Insert meat thermometer so tip is in center of thickest part of pork.
11. Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
12. Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
13. Cut roast into slices.
14. Heat the reserved preserves mixture and serve with roast.

Crock Pot:
1. Put potatoes in the crock pot.
2. Remove any excess fat from the roast.
4. Rub the salt and pepper into the surface of the pork then brown each side in a pan.
5. After browning, deglaze the pan afterward with the 1 cup or less of apple juice or broth.
6. Place pork on top of potatoes.
7. Pour broth or apple juice over all.
8. In a small saucepan, heat the preserves, apple juice, rosemary and garlic over medium heat, stirring frequently.
9. When thickened, spoon 1/4 – 1/2 cup mixture onto pork reserving remainder.
10. Cover and cook on low for 4-6 hours on high or 8-10 on low.
11. Cut roast into slices.
12. Heat the reserved preserves mixture and serve with roast.

I also wanted to bake something so I made some mini muffins.

Oatmeal Streusel Muffins
This recipe is from the Better Homes and Gardens cookbook on page 126 in the breads section.

INGREDIENTS

*1 1/3 cup all-purpose flour
*3/4 cup of rolled oats
*1/3 cup sugar
*2 teaspoons baking powder
*1/4 teaspoon salt
*1 egg, beaten
*3/4 cup milk
*1/4 cup cooking oil or apple sauce
(For Streusel Topping:)
*2 tablespoons all-purpose flour
*1 tablespoon rolled oats
*3 tablespoons packed brown sugar
*1/4 teaspoon cinnamon
*2 tablespoons butter
*2 tablespoons chopped pecans or walnuts

DIRECTIONS

1. Make streusel topping and set aside. (Mix flour, oats, brown sugar, and cinnamon in small bowl. Cut in 2 tbsp of butter until mixture resembles coarse crumbs. Can stir in two tbsp of chopped pecans or walnuts if desired.)
2. Preheat over to 400. Grease muffin tin and set aside. In a medium bowl combine flour, sugar, oats, baking powder, and salt. Make a well in center of flour mixture, set aside.
3. In another bowl, combine egg, milk, and oil (or applesauce). Add egg mixture all at once to the flour mixture. Stir just until moistened. (Note: Batter should be lumpy. Stir with a wooden spoon just until the ingredients are moistened. Do not overmix or the muffins will be peaked and have tunnels and a tough texture.)
4. Spoon batter into muffin tin, filling each two-thirds full (makes 12 standard muffins, 24 minis, or 6 jumbo). Sprinkle streusel topping over muffin batter in cups. Bake for 18-20 minutes for standard muffins or 10-12 for mini muffins (30 at 350 for jumbo) until golden brown or toothpick comes out clean. Cool muffins on a wire rack for 5 minutes. Serve warm.

And for dinner I ate a gourmet classic, grilled ham and cheese ha.

I’m thinking if I come up with a theme for every day I will blog more. Not that I have to blog more, but I like writing. It’s a good creative outlet for me. Recipe Sunday, Contemplative Monday, Poetic Tuesday, Quotable Wednesday, Question and Answer Thursday. There we go.

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