|Slow Cooked Apples & Pork Tenderloin|
1 1 & 1/2 pound pork tenderloin, washed and patted dry
1 onion, chopped
2 pink lady apples, unpeeled, cored and chopped***
1 Tbs butter
1 Tbs of olive oil
1/2 cup Chardonnay
3/4 cup Maple Syrup
3 Tbs Apple juice
1 Cinnamon stick
3 Sprigs of thyme
Salt & Pepper
Spray the surface of your crock pot with cooking spray & turn to low setting.
Melt butter in a black iron skillet over medium high heat and then add olive oil . Salt and pepper the tenderloin. Once the butter and oil start to slightly smoke, sear the tenderloin for a minute or two per side, just slightly brown & add to your crock pot. Add the apples and onions to the skillet and allow them to lightly soften, for about 5 minutes. Add all remaining ingredients, except for thyme & cinnamon stick, to the skillet and allow it to come to a slight boil. Cover the pork tenderloin with the apple sauce, add the thyme & cinnamon stick, cover and cook on low for 8 hours.
Remove cinnamon stick and thyme sprigs. Serve over rice or egg noodles & Enjoy!
***If you can't find pink ladies - Honey Crisp, Golden Delicious or Jonagold will do too
Speaking of keeping it easy we have started a new tradition of vacationing for Thanksgiving. Our favorite spot is at a lodge on a lake in Georgia surrounded by a gorgeous pine forest. Below are a few of our favorite Thanksgiving scenes from this year.
|When a Gingerbread House just won't do...|
|The Lodge ready for the Holidays|
|Beautiful walkways all around the Lodge|
|A Christmas tree Clark Griswold would approve of|
|Thanksgiving Carving Stations & Iron Chef Competition|
|The Raw Bar|
|The Cheese Display|
|Dessert anyone??? (This is only 1/4 of the selection)|
|The end of our Thanksgiving Meal|
|A long walk after our meal - I had to stop by my favorite herb garden|
|We took Taddy to see the Linger Longer Express|
|Champagne cocktails at sunset to end the day - this is the best picture I could get with a 25 pound Scottie in my lap|