This Easter we kept things very simple: entree, side dish, and one dessert.
I have a tendency to overdue things and that leads to immense amounts of stress…but it is usually worth it. This smile holiday meal was a nice change though. The pork tenderloin (featured in this post) was fantastic and paired very nicely with the ramen noodle salad I posted previously. I had plans to make a beautiful and delicious chocolate mousse cake, but the cake I made crumbled when I was assembling the dessert…so we enjoyed chocolate mousse “cups”. Not pretty, but they were very good.
Once I can assemble the beautiful chocolate mousse cake successfully, I will post the recipe.
Something even better about this pork tenderloin recipe? Crockpot! So easy!
- 2 pounds Pork tenderloin
- 1 teaspoon ground sage
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 clove Garlic; crushed
- 1/2 medium onion, sliced
- ½ cup Water
- 1 cup pineapple juice
- ½ cup Brown sugar
- ¼ cup apple cider vinegar
- ½ cup Water
- 2 tablespoons Soy sauce
- Mix together the seasonings: sage, salt, pepper, onion powder, paprika, and garlic.
- Rub over tenderloin. Place ½ cup water, onion, and pineapple juice in slow cooker; place tenderloin in slow cooker. (You can also complete steps 1 & 2 the night before and allow to marinate in the refrigerator overnight)
- Cook on low for 6-8 hours.
- 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, vinegar, water, soy sauce, and 1 cup of juices from the slow cooking tenderloin.
- Heat over medium and stir until mixture thickens, about 4 minutes.
- Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
- Serve with remaining glaze on the side.