Easy Crock Pot Pork Tenderloin

2 pounds pork tenderloin (or whatever pork) 

3 T minced or crushed garlic

1 cup chicken broth

3/4 cup red wine

salt and pepper

Tamari Sauce or coconut aminos

1/2 teaspoon onion powder

1/4 cup of dried minced onions

Directions:

Put tenderloins into crock pot (you can sear first if you want, but really don’t need to)

Salt and Pepper both sides

In bowl, mix together all other ingredients except for the garlic

Pour over the tenderloins

Coat tenderloins in liquid

On side that is up, take garlic and spread over

Cook on low all day

5-Spice Slow-Cooker Pork Ribs

3-4 pounds pork or beef ribs
salt & ground black pepper
coarse (granulated) garlic powder
Chinese five-spice powder
2 tablespoons rice vinegar
1 tablespoon coconut aminos

1. Lay the ribs on a cutting board and sprinkle generously with salt, pepper, and garlic powder. Now rub a good amount of five-spice powder onto the ribs. I didn’t measure, but I was pretty aggressive with it; the top of the ribs were pretty evenly brown with powder.

2. Measure the rice vinegar and the coconut aminos into the bottom of a slow cooker. Add the ribs, cover, and cook on high for about 6 hours or on low for 8-10. Really, you can’t cook them too long. They’re ribs; they’re very forgiving.

3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat.

http://www.theclothesmakethegirl.com/2012/02/23/5-spice-slow-cooker-pork-ribs/

SLOW COOKER KOREAN GRASS FED SHORT RIBS

6 pounds of bone-in English-style grass-fed short ribs
Kosher salt
Freshly ground pepper
1 medium pear or Asian pear, peeled, cored, and chopped coarsely
1/2 cup coconut aminos
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of ginger, about the size of your thumb, cut into two pieces
2 teaspoons of Red Boat fish sauce
1 tablespoon coconut vinegar
1 cup organic chicken broth
Small handful of roughly chopped fresh cilantro
Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…
…and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.


Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.

Pour the sauce evenly over the ribs…
…and add the chicken broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
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Beef and Stout Casserole

1 1/2 lb beef
6 oz lean bacon, cubed
1 lb shallots or small onions, peeled
3 cloves garlic
1 bouquet garni
1 Tb sugar
salt and pepper
basil and parsley
1 Tb butter
1 Tb wine or cider vinegar
1 bottle of stout

Saute the beef and bacon in a little oil. Drain off the excess liquid and remove meat from pan. Add the butter to the pan and melt. Stir in the flour to make a roux. Gradually stir in the stout.

Place the meat and small onions in a deep casserole dish and season with the salt, pepper and herbs. Crush the garlic and add to the ingredients. Sprinkle the sugar on top and pour in the sauce. Cover and place in the oven at 300F for up to 3 hours.

Pesto Meatloaf Roll

1.5 pounds extra lean ground beef
3/4 cup fine dry bread crumbs
1 large egg
1 medium onion, finely chopped
1/4 cup chopped sun-dried tomatoes (I used the ones in a jar. If you use dry ones, soak them in hot water for 10-15 minutes to soften up)
3 tbsp tomato paste (I omitted it because I don't have any)

Pesto:
1 1/2 cups fresh basil
6 tbsp pine nuts
3 garlic cloves, minced
6 tbsp olive oil
6 tbsp grated Parmesan cheese

Meatloaf: Combine all ingredients in large bowl and mix well. Press into a 12x10 inch rectangle on greased aluminum foil.

Pesto: Put all ingredients into a food processor and process for 1 minute, until almost smooth.

Spread pesto onto beef. Roll up, jelly roll style, starting from the long edge. Carefully place roll, seam side down, on a baking sheet. Bake at 325F for one hour. Cut into 8 pieces and serve.