Crock Pot Brown Sugar Teriyaki Pork Tenderloin
2 tablespoons olive oil
2 pounds pork tenderloin
1/2 cup teriyaki sauce
1 cup chicken broth
1/4 cup brown sugar
4 cloves garlic, chopped
3 fresh red chile pepper, finely chopped
1/2 large onion, sliced
1/4 teaspoon black pepper
Heat the olive oil in a skillet over medium-high heat.
Brown tenderloins on all sides, about 10 minutes.
Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.
Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing.
If desired, spoon liquid over slices when serving.
Lime Shrimp and Avocado Salad
Secret is in the marinated onions!
1 lb jumbo cooked shrimp, cut in 1/2
1 medium tomato, diced (I prefer cherry tomatoes halved)
1 avocado, diced
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
Let them marinate at least 5 minutes to mellow the flavour of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss.
Adjust salt and pepper to taste.
Prepared, tried and tested by: Valerie Diedrich