We love casual dinners of soups, stews and sandwiches but some evenings I like to set a different setting by adding a more traditional element to our dinner table. As an etiquette consultant and mom I think it’s important to expose my family to different dinner settings, foods and textures. However, wanting this for my family is much easier said then done — especially since time isn’t always on my side. This is when I turn to my slow cooker for a little assistance and time! Today’s Take to the Table Tuesday is an entire menu that was recently a hit at our house — Elle asked to have it every night!
Take to the Table Tenderloin with Apples
Pork Tenderloin with apples and ginger served with a roasted butternut squash puree
Baked apples stuffed with savory cornbread stuffing
Sautéed Sweet Potato Spears
In the slow cooker add
1.6 pound pork tenderloin
1 cup apple cider
1 cup low sodium vegetable stock
1/4 cup reduced sodium soy sauce
1/2 to 1 TBL minced fresh ginger
1 large pressed garlic clove
Three chopped small apples
Season with two pinches of Salt and a dash of Pepper
Cored apples (4 for our family)
To core the apple, cut off the top and with a metal melon baller or espresso scoop and scoop out core.
Cook on high for 4.5 hours
While pork is cooking or night before…
In a pan sauté
1 TBS Olive Oil
1 medium chopped onion
3 large chopped celery stalks
1 TBS Poultry Seasoning
1/2 tsp ground ginger
In a medium size bowl add Sautéed Veggies once they have cooled to 2 cups cornbread & 1 cup veggie stock
Once the Pork is cooked transfer it to a roasting pan. Carefully remove the poached apples with tongs and use a spoon to stuff with the cornbread stuffing. Add to the bottom of the roasting pan. Cook until the pork reaches 160 degrees or browned. Remove and wrap with foil for 10 minutes.
Dinner is served
Sweet Potato Spears
Once the pork is in the oven. In a medium size sauté pan take 3/4 cup of juice from the crock pot and add to two cups speared sweet potatoes. Sautee until Al dente. Season with Salt and Pepper
Once the pork is in the oven, transfer the onion, apple, ginger liquid from the slow cooker to a sauce pan, and cook on medium/low until the liquid is reduced.
While the pork is cooking in the crock pot or the night before, put halved and seeded butternut squash filled with veggie stalk in a baking dish with a 1/4 inch of water. Cook at 350 until fork tender. It takes apx 30 minutes give or take depending on the size of the squash. While still warm (but not hot) shell out meat of squash with a spoon and put it in a food processor with 2 TBS butter and 1/4 cup brown sugar. Process until creamy and smooth. Transfer to a container that you can keep and reheat when the pork is served.
What you need
Vegetable Stock (reduced sodium)
Soy Sauce (reduced sodium)
2 onions (three cups chopped and number for stuffed)
3 Celery Stalks
Speared sweet potatoes