Perfect comfort food for this AWFULLY cold weather we’ve been having!

Ok so YES, I know it’s January, and we have been EXTREMELY lucky in the Northeast this year for *winter* weather, but that doesn’t mean I have to like this chill chill.

So this is the time of year when I turn to my trusty crock-pot (Hamilton Beach 5qt Stay or Go). Load it up in the morning, work all day, then come home to dinner with almost no effort. Today’s recipe is mildly advanced, in that you don’t just throw ingredients haphazardly into the crock, but still, prep time is minimal. Take my advice on the overnight marinating, it REALLY makes a flavorful difference! You will notice in my pictures, that I’m using a liner in my crockpot…that’s because I hate the clean-up, so yeah, if you aren’t already using them, get on it!

Apple Cranberry-Horseradish Pork Tenderloin

Serves 5-6

• 2-pound pork tenderloin (unmarinated)
• 2 tablespoons olive oil
• Salt/pepper
• 3-4 springs of Rosemary (fresh!)
• 2 apples sliced thinly (any variety apple!)
• ¼ cup Holy Schmitt’s Cranberry Horseradish (will be divided)
• 1 small sweet onion, diced
• ½ cup cranberry-apple juice (you can use just apple instead)
• ½ cup vegetable broth
• 1 stick salted butter softened to room temperature
• ¼ cup Brown Sugar
• 1 tablespoon Cinnamon
• 2 tablespoons Honey

Generously salt and pepper each side of pork tenderloin.

Place pork into Ziplock bag and add olive oil and the leaves of 1 spring of Rosemary. Seal bag and let sit overnight for optimal flavoring. Marinate at least 1 hour if under time restraint.

Place diced onion into the bottom of your crock pot and pour Cran-Apple juice and vegetable broth over the onions.

Remove pork from marinade and discard liquid and rosemary. Slice slits into pork loin horizontally, about 3/4 through meat (do not cut all the way through). Fill each slit with a teaspoon of Cranberry Horseradish and an apple slice. Place tenderloin on top of onion/liquid mix in the crockpot with cut side up. Dice up remaining apple slices and put into crockpot on top of and around the meat; you can also add any remaining horseradish on top of meat and apples. Top with remaining sprigs of Rosemary.

Cook in the crockpot on low for 7 to 8 hours. Don’t rush it by trying to cook on high for less time; this baby needs that low and slow time to taste GREAT!

When crockpot is done cooking: In a microwaveable bowl, add butter, brown sugar, cinnamon, and honey. Heat for approximately 2 minutes (or until melted). Stir to combine and combined, pour over meat and apples. Serve with your favorite sides…I’ve used potatoes, mashed potatoes, cauliflower rice…you name it, anything goes!

Now for those you are NOT in a crocking mood, this can also be made for oven cooking…preheat oven to 450 F. Halve liquid mix to total of ½ cup (1/4 cup each of juice and broth) Using a deep casserole-type dish, place onions and liquid into the bottom on the pan. Place rack in dish and place the tenderloin onto the rack. Put dish uncovered in the oven and roast to an internal temperature of 145 F, about 20 minutes per pound. Remove from the oven and allow to rest for 3-10 minutes before slicing.

Be sure to chime in with your opinions, your experience, and what if any changes you made…isn’t that the best part of cooking? Adding your own little flair to jazz it up??