Asian Pork Tenderloin with Ginger Glaze (crockpot)

This recipe is ranked up there with the Funky Fusion Fajitas - it is SOOO tasty. The meat is like candy and melts in your mouth. I love the flavors with the cloves, cinnamon and ginger. My most favorite part is that 99% of it is done in the crockpot!

• Ingredients: 

• For the rub:

• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon powdered cloves
• 1/4 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 2 pounds pork tenderloin
For the glaze:
• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup rice vinegar (or white)
• ½ cup cold water
• 2 tablespoons soy sauce
• 2 teaspoons fresh ginger, minced
• fresh cilantro, to garnish (optional)
• lime wedges, to garnish (optional)

Instructions

1. In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
2. Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.
3. Pour ½ cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.
4. Cook on low for 6-8 hours, then preheat your broiler.
5. While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.
6. Set over medium heat and stir until mixture thickens, about 4 minutes.
7. Remove from heat and stir in minced ginger.
8. Line a baking sheet with aluminum foil and spray with nonstick spray.
9. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
10. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
11. Serve with remaining glaze on the side, and garnish with lime and cilantro. 

recipe from thefoodcharlatan.com

Grilled Chicken, Artichoke & Roasted Red Pepper Panini

 So I finally bought a Panini maker and I don't know how I have survived without one this far!  This was super easy and had my dinner guests begging for the recipe.  I found this recipe on www.paninihappy.com (my new favorite recipe site!).   I changed a few minor things but I'm pretty sure you can't go wrong with this recipe.  This recipe makes 4 paninis. 

Ingredients:
3 medium-large chicken breasts, grilled & seasoned to your liking (we used italian seasoning & cooked on stovetop)
1 medium sized jar of marinated artichoke hearts (VERY WELL DRAINED & patted with paper towels - I let ours sit for about 2 hours in between paper towels)
1 medium sized jar of roasted red peppers (VERY WELL DRAINED & patted with paper towels - I let our sits for about 2 hours in between paper towels)
4 slices Swiss Cheese
4 Chiabatta rolls sliced lengthwise (or bread of your choice)
Basil Garlic Mayonnaise (recipe below - BEST THING EVER)
1 TBS Extra Virgin Olive Oil


Instructions:
1.  Time to make the Basil Garlic Mayonnaise!  Combine all these ingredients in a small bowl:
2 TBS dried basil
1 teaspoon minced garlic
1/8 teaspoon cayenne
3/4 cup mayonnaise
 Taste test and add to your liking.   Let sit in fridge for at least 30 minutes before using.  

2.  Meanwhile, thinly slice your chicken breasts.  Season & cook thoroughly.  Set aside.

3.   Heat panini maker to med-high heat.  Coat panini maker according to their instructions.  Mine calls for a slight layer of oil before cooking.

4.   Lightly brush a thin layer of EVOO on OUTSIDES of each roll (to help them crisp). 

4.  Coat the INSIDE of the bread (both sides) with the basil garlic mayo.  Then add a few pieces of chicken, artichoke hearts, roasted red peppers and a slice of Swiss cheese.  Top with the other half of the roll.  

5.  Cook until you see the groove marks and your cheese is melted.   Ours took about 5-6 minutes with the lid closed. 

Enjoy!  :)



*recipe adapted from happypanini.com
*picture courtesty of happypanini.com