Pork Tenderloins are so easy to cook in the slow cooker, then refrigerate to slice the next day. I first poured 1 cup apple cider mixed with 1 tablespoon soy sauce over the pork into a small slow cooker. I brushed the pork with 1 tablespoon of maple syrup, then coated with a spice mix of dry mustard, thyme and garlic. I place the tenderloin in the slow cooker and cooked it for 3 hours, turning at half way. The internal temperature reached 155 F. which was a safe temperature to remove and refrigerate. To my pork, I garnished with a applesauce-horseradish mix. This recipe is based on one by James Beard.
For the vegetables, I first cooked the corn and green beans prior to sauteing in olive oil, onion, garlic and sweet pepper mix with fresh ground pepper, salt and snipped oregano seasoning. It's just fine served cold!
We now have local peaches and I had 2 just ripe for making this coffee cake in a smaller 7 inch spring-form pan. I ran out of the buttery spread and improvised but the cake turned out just fine. It's based on a recipe in Southern Living.
Peach Streusel Coffee Cake
(Served 8)Streusel Topping
Mix in mini food processor.
2/3 cup roasted and chopped nuts
2 tablespoon brown sugar
2/3 teaspoon cinnamon
Dash fresh ground salt
1/4 cup whole wheat flour
1/4 cup all purpose flour
2/3 teaspoon cardamon
5 tablespoon Earth Balance Buttery Spread
Mix baking powder, flours, sugar and cardamon in a separate bowl. In a mixing bowl, beat milk, extract, egg and buttery spread until fluffy. Fold in dry mix. Pour into spring-form pan greased with olive oil spray.
1 2/3 teaspoon baking powder
1/2 cup all purpose flour
1/2 cup finely ground whole wheat flour
3 tablespoon sugar
1/3 teaspoon cardamon
1/3 cup evaporated skim milk
1 1/2 teaspoon vanilla extract
3 tablespoon Earth Balance Buttery Spread, melted
Top batter with peaches.
2 ripe peaches, peeled and chopped
Sprinkle streusel over peaches.
Bake at 350F. for 1 hour.
Cool in pan 20 minutes.
Release from pan and cool on rack.