Pending menu - Dinner 08 Mar 2009

[dagard]

I think we have room for one, count 'em, one, dinner guest. I'll have to check with teh housemates, and whatnot, but if this interests you, well, you know where to find me.

Honey Mustard Pork Tenderloin

Bits:

• Pork Tenderloin (butt area, as I understand), ~ 2 pounds.
  
• Salt, Pepper (green or black. maybe green. i haven't used much of that)
  
• Garlic, some.
  
• 4 tbsp mustard, dijon or whatever I find in the cupboards. I think there's dijon hiding there, though.
  
• 2 tbsp honey. If I can't find it, this will be replaced with 4 tbsp brown sugar, 1 tbsp water, and 1 tbsp glaring
  
• 2 tbsp sweet chili sauce. Yeah. You saw that right.
  
• 1 tbsp balsamic vinegar. yeah. like i know how little that amount of balsamic looks like. Figure 2-3.
  
• Some thyme. Dried likely.
  
• Butter.
  
• Little chicken broth
  

Side Bits

• Some potatoes. Peeled if that's how you roll, definitely cubed.
  
• Some carrots.
  
• Maybe a celery.
  

Game Plan:

1. Butter goes in skillet. With a garlic that has been appropriately smashed/chopped. Mediumish, let's say.
   
2. Salted/Peppered Pork gets browned in butter + garlic. Just a bit of crust.
   
3. Those potatoes/carrots/celery/whatever go into the slow cooker, Pork on top.
   
4. Bits in pan get put on high with chicken broth, scraped, dumped into slow cooker. NOM
   
5. All that other crap? Mix it up. Dump it over the pork.
   
6. Pray there's enough liquid to not kill the pork.
   
7. Set crock pot to low. Drink for the next 7-8 hours.
   
8. Eat