crock pot goodness.

i've owned a crock pot for as long as i can remember {i even scored a new 4 qt. crock pot for $3 at target's black friday sale!} and we l♥ve to cook with it. we will get out the crock pot a few times during the spring or summer, but we really try to use it as much as we can during the cooler fall & winter months. and, when i was working, the crock pot was a lifesaver because it's always nice to come home & have dinner warm and waiting for you.

anyways...

if you have a crockpot, please get it out and use it. there's a lot you can do with it. seriously. a lot.

a while back, i happened upon a blog called 'a year of slow cooking.' perhaps you've seen it? if you haven't, please check it out. or, perhaps you've heard of the fabulous woman behind the blog, stephanie o'dea. or, maybe you've heard of her book - yes, book:

{source}

i own this cookbook {and, maybe, just maybe there will be a giveaway for a copy in the near future...}. i love this cookbook. i adore this cookbook. it's not your conventional cookbook because there are no pictures, but everything in this cookbook is made in a crockpot {2 qt., 4 qt. or 6qt.}. and, we're not talking just stews & roasts...

we've made a couple recipes {including super easy dulce de leche that our kids like to dip apples in}, but last night i made the pineapple pork tenderloin.

{sorry for the crackberry pic quality!}

The recipe is as follows:

3 pound pork tenderloin - the tenderloin i used was just under 3 lbs.
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning - i used an asian seasoning blend instead
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, chopped - i used the 'already minced in a jar' stuff
1 orange bell pepper, seeded and sliced - i cut my peppers into a large dice rather than slices
1 red bell pepper, seeded and sliced
2 tablespoons gluten free soy sauce - we have gallons of kikkoman in this half-chinese household!
1/2 cup apple juice
16 ounces frozen pineapple - i used canned pineapple

Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and an entire bag of frozen pineapple. Cover and cook on low for 7-9 hours, or on high for 4-6.

{recipe adapted from 'make it fast, cook it slow'}

i sort of strayed from the recipe's directions. i added all of the ingredients - except for the peppers & pineapple - to the large plastic zipper bag. after all of the wet & dry ingredients were combined, i dumped everything into my crockpot - i used our 6 qt. i added the peppers & pineapple on top and i also added one chopped onion. halfway through cooking, the hubs added just a touch of chicken stock. we cooked everything on low for about 7 hours. the peppers & onions broke down, but the pineapple was still whole. we served our pork over steamed rice and, as you can tell from my picture, we shredded the pork.

the hubs is enjoying some of the leftovers as a sandwich today. i will be heating up a bowl momentarily.

we really enjoyed this recipe & i cannot wait to try more of stephanie's crockpot recipes.

enjoy!

p.s. sorry for the wonky font...i'm tired of fighting with blogger. grrr....