In the chaos before the wedding, it's a good day if I can take the time to cross off a few errands and make dinner. So you won't be hearing of any amazing projects in the next week--unless they're wedding DIY goodies or something rooted in the kitchen.
The one thing that I did do this week that's saved me a lot of time and effort, and managed to feed us for a few days, was make a tenderloin in the slow cooker. It was as simple as searing the meat, making the sauce, and then letting it sit for a few hours. This is something that absolutely, without a doubt, will be in my rotation.
Here's the recipe for pork loin with cranberries and orange from Slowcooker Revolution:
one 2-lb boneless pork loin roast
salt and pepper
1 T vegetable oil
1 can whole berry cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest
1/8 t ground cinnamon
First, dry and salt and pepper the pork. Next, you'll heat the oil so you can sear the meat on all sides. I like using a stainless pain to get a really golden color, but if you only have non-stick, it'll work.
Stir cranberry sauce, dried berries, OJ, orange zest and cinnamon into the slow cooker. Savor this part, because it'll smell like the most amazing pie filling you've ever dreamed of. Wipe the drool from the corners of your mouth and put the pork into the mixture. Cover and cook until the meat hits 140 to 145 with an instant read thermometer. For me, that was three hours on low, but the thickness of the loin and the individual slowcookers will make cooking time vary.
Transfer the meat to a cutting board and cover loosely with foil. Let the juices redistribute for about 10 minutes before cutting. At the same time, transfer braising liquid to your pan and simmer until reduced, about 12 minutes.
Cut pork and drizzle with the sauce. Serve and enjoy the oohs and aaahs.