Slow Cooker Marmalade Pork Tenderloin

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Bring the Family Together With Easy Memorable Recipes 

Easter is a time for honored family traditions. From Easter hats, egg hunts and meals shared with those you love, each celebration creates its own special memories.

Here are ways to bring some familiar flavors to the Easter table in a whole new way, including savory Slow Cooker Marmalade Pork Tenderloin, a family favorite from Tamie J. of Prosper, Texas, last year’s Grand Prize Winner in the Spreading Smucker’s® Traditions Recipe Contest; as well as sweet Citrus Apple Tart, a favorite dish from the Smucker family cookbook.

These easy, delicious recipes can be made or prepared in advance, leaving more time to enjoy your family’s cherished traditions. For more Easter recipes to help your family celebrate, visit www.smuckers.com.

Slow Cooker Marmalade Pork Tenderloin

pork tenderloin
Cook Time: 4 hours
Prep Time: 20 minutes
Yield: 8 servings
2     tablespoons olive oil
3     pounds pork tenderloin
1/2 cup teriyaki sauce
1     cup chicken broth
1     10-ounce jar Smucker’s® Sweet Orange Marmalade
2     teaspoons fresh ginger, grated
1/4 cup brown sugar
3     cloves garlic
1     large onion, sliced
1     package fresh mushroom caps
1/4 teaspoon black pepper
1/2 teaspoon salt
1     teaspoon red pepper flakes

Heat olive oil in skillet over medium-high heat. Brown tenderloin on all sides.

In blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar and garlic. Blend until it is a smooth sauce.

Put browned tenderloin into slow cooker. Slice onion and add to slow cooker. Add mushrooms, pepper, salt and pepper flakes. Cover with the teriyaki sauce mixture. Cook on high for about 4 hours. Turn tenderloin a couple of times while cooking.

When done, remove the tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over top.

Strawberry Spring Salad
cooking_0312_strawberry_spring_saladPrep Time: 10 minutes
Yield: 6 servings
1/2 cup Smucker’s® Strawberry Syrup
2     tablespoons Crisco® Pure Canola Oil
2     tablespoons white vinegar
1     5-ounce package spring salad greens or other salad greens mix
4     green onions, thinly sliced
1     tangerine or small orange, peeled, seeded, cut into bite-size pieces
12     strawberries, sliced vertically
1/4 cup sunflower kernels
1/4 cup blue cheese, crumbled

Combine syrup, oil and vinegar to make vinaigrette. Whisk until blended.

Place salad greens, green onion, orange pieces, strawberries and sunflower kernels in a large salad bowl.

Add vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately.

Triple Berry Baked Brie
cooking_0312_triple_berry_baked_briePrep Time: 20 minutes
Cook Time: 25 minutes
Yield: 12 servings
1     sheet frozen puff pastry, thawed
1/3 cup Smucker’s® Orchard’s Finest™
Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1     large egg
1     tablespoon water
Assorted crackers, pear slices and/or apple slices

Heat oven to 400°F. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves.

Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.

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