Super Easy BBQ Pork Tenderloin

Hubby is from Memphis, which means that there’s a pretty high standard for BBQ in our family. They take their barbecue seriously, and there are definite rules for what makes acceptable barbecue. Thankfully, this got the thumbs up from hubby. It also got a thumbs up from me for being so easy!

Cast of Ingredients:
Pork tenderloin (mine was about 2 pounds)
1/2 bottle of barbecue sauce (I used Kraft honey barbecue)
Rolls

Put the tenderloin in the crock pot.

Cover the tenderloin with barbecue sauce.

Turn the crock pot on low for 8 hours. When you come home, it smells yummy and looks like this (Yes, I know, I’m a fabulous photographer)

Use two forks to shred the pork.

Serve on rolls to make sandwiches, or any other way you like. Tacos, salad, the possibilities are endless!

I served this with mac and cheese for a deliciously Southern meal.

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Crock Pot Pork Chops

AKA Easiest Pork Chop Recipe in the World.

No really, I mean it.

Cast of Ingredients:

4 pork chops
1 can cream of mushroom soup (mine is homemade, so that’s what is in the ziploc bag)
1/4 cup of ketchup
1 tablespoon worcestershire sauce

Defrost your pork chops over night.

In the morning, take your crock pot out.

In the crock pot, combine cream of mushroom soup, ketcup, and worcetershire sauce.

Place pork chops in crock pot.

Turn crock pot on low for 6-8 hours.

Walk into a house that smells good and do a happy dance because dinner is already ready!

I served the pork chops with rice and sauteed green beans. I swear hubby would lick the pan to get the last of those beans!

Oh, now you want the green bean recipe? Greedy! That’s okay, this is super easy as well.

Heat one tablespoon of olive oil in a skillet.

Add in green beans (I use about 1 cup)

Add in 1 teaspoon of minced garlic and 1/2 tablespoon of soy sauce.

Saute until beans are cooked through.

What’s for dinner?

Hey guys!

Wondering what’s for dinner tonight?

Well, at our house (aka apartment), we’ll be having Asian Pork Tenderloin, sauteed snow peas, and rice.

Here’s a quick rundown on how to make these easy dishes:

First up, the pork tenderloin.

The cast of ingredients:

      1/3 cup lite soy sauce
      1/4 cup sesame oil (I just used vegetable oil)
      1/3 cup packed light brown sugar
      2 tablespoons Worcestershire sauce
      2 tablespoons lemon juice
      1 tablespoon minced garlic
      1 1/2 to 2 pounds pork tenderloin

Whisk together the first six ingredients.
Place pork tenderloin in a dish.
Pour the marinade over the pork, turning to coat.
Cover and refrigerate for at least 8 hours. (I did this last night, so it has all night and day to marinate.)
Preheat oven to 450.
Place tenderloin in a foil lined roasting pan, discarding marinade.
Bake for approximately 25 minutes.

The snow peas were picked from my dad’s garden on Saturday afternoon. Side note, my dad grows practically every fruit and vegetable that will survive in our climate. It’s like a little farm in our backyard!

For the snow peas, I’ll just saute them in olive oil, garlic, and soy sauce. For this kind of dish, I just eyeball the amounts, but approximately a tablespoon of each should be about right. Saute them for about 5-6 minutes, and enjoy the delicious, crunchy goodness. I could just sit and eat them out of the pan, I love them so much. P will probably have to fight me to get his fair share.

The rice is even easier. I usually use instant rice, because I’m all about making my life easier and faster. You can’t get much easier than instant rice! Measure the amount of rice you want, add water, microwave for 5 minutes, and rice is served. I usually do about 1 1/2 cups of rice and an equal amount of water for us.

Dinner is served! I hope you enjoy. Let me know if you have any changes or suggestions to make these recipes even better.

*Asian Pork Tenderloin is adapted from http://www.myrecipes.com/recipe/asian-pork-tenderloin-10000000258983/