I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!
Crockpot Alton Brown Pork Loin
- 1 whole pork tenderloin approximately 1 pound
- 1/2 cup freshly squeezed lime juice concentrate is also fine!
- 1/4 cup honey
- 1/2 teaspoon garlic powder we actually use regular minced garlic
- 1 in chipotle chile pepperadobo sauce (out of the can we use about three or four chipotles and half of the sauce)
- 1 1/2 teaspoons kosher salt We omit (but you can feel free to add!)
- 1 tablespoon chopped fresh cilantro leaves We omit (but you can feel free to add!)
Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine.
Add the chipotle pepper (s) and squish together to combine.
Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. (At this point, we usually freeze this mixture together.)
If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight).
When you're ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
If you can, flip it once, but if you can't it's ok.
When you're ready to eat, remove the pork loin. Make sure to reserve the juices! We enjoy pouring it over rice to go with the pork.
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!
p.s. Summer 2016 update: without the chipotles in adobo sauce, our toddler eats this up! We just add the chipotles and adobo sauce to our plates.
It’s been a roller coaster of spring-like temperatures and freezing, regular February temperatures around here the last few weeks. That plus the lovely no six diet (no: dairy, wheat,eggs, fish, soy or peanuts) diet I’m on to help baby A’s digestive issues means we’ve had to get very creative with dinners. Luckily for me, J has taken the changes to our culinary repertoire in stride and has come up with a lot of alternatives to our favorite dishes. He found this lovely one from Food and Wine magazine. Since I was baby A wrangling, I only got a picture of the finished product.
Mexican Black Bean Soup with Sausage Recipe
- 2 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion finely chopped
- 3 tablespoons garlic cloves very finely chopped (we used about 3of minced garlic, but we like garlic a lot)
- 1 teaspoon canned chipotle chile seeded and finely chopped (since we didn't have this on hand, we used 1ground chipotle)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Two 15-ounce cans black beans drained
- 3 cups chicken stock or canned low-sodium broth
- 3/4 pound smoky cooked sausage such as andouille or kielbasa, thinly sliced (we just went with two andouille)
- 2 tablespoons fresh lime juice plus wedges for garnish
- 2 tablespoons very finely chopped cilantro
- Salt and freshly ground pepper
- Sour cream for serving we left this out because it's dairy
In a medium saucepan, heat the olive oil until shimmering.
Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes.
Add the garlic and the chipotle or ground chipotle, cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
Add the black beans and chicken stock and simmer, partially covered, for 15 minutes.
Using a potato masher, coarsely crush some of the beans (we skipped this step).
Meanwhile, heat a large skillet over high heat.
Add the sausage and cook until browned, stirring occasionally, about 5 minutes.
Add the sausage to the beans.
Then add the lime juice and cilantro. Season with salt and pepper.
Simmer the soup for 2 minutes to allow the flavors to blend, or longer if you'd like!
Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
I wasn’t sure what to expect, but this ended up being very filling and just the right amount of heat to warm me from the inside. It’s absolutely a soup we will add to the rotation, even once we (hopefully!) can start adding the no items back to my diet.