Ah, so here I am posting my last Sprint Cup Snacks recipe on the day the 2014 NASCAR season kicks off. Well, a little late there.
Slow Cooker Brown Sugar Balsamic Pork Tenderloin – a sugary tangy twist on a classic piece of pork that you can start after lunch and enjoy for dinner
This has become one of my favorite slow cooker recipes.
And I use my slow cooker a lot. Umm, a lot a lot. Like I’m posting 2 back-to-back slow cooker recipes because my slow cooker is my new best friend.
Well that is life now, lots of freezer meals and using my slow cooker all the time. Hey, it works and it keeps things sane at night as we are settling into the schedule of things starting when I pick Autumn up by 5, Price getting home around 6.15 and a whole mess of things like taking care of the dog and baby, eating, pumping, cleaning, showers, and next day prep before going to bed before 10-10.30.
So this recipe was great before but now it’s even better because of how it makes things easy for dinner on the weekend and how we get to enjoy the leftovers during the week.
Plus, once you make something that is so good it’s hard to shake. It’s just that the layers of flavor on the pork tenderloin is so dang good. The combination of the spicy, savory, sweet, and salty flavors just work so well. Well, I’ve tweaked it enough to find the perfect combination at this point.
This pork tenderloin recipe is the 2nd to last post missing from my Sprint Cup Snacks series. When I was trying to think of yet another recipe to signify Virginia for the last race held there I was starting to get stumped. Seriously NASCAR, 4 races in Virgina?!?! Trying to kill me?!?! ha! Well, the Ham and Cheese Sliders I shared for the first race held at Martinsville Speedway were a HUGE hit. One of the most popular posts from last year. So I was thinking along those lines and ended up with another pork recipe to share.
I hope that you’ll try this recipe and fall in love with it as much as I have.
Makes 12 servings
Besides the cheeseburger (and Wendy’s Spicy Chicken Sandwich), I think the a pulled pork sandwich is one of the best warm sandwiches out there. Load tons of saucy pulled pork between 2 buns and I am a happy girl. So happy. Pharrel William’s Happy.
A pulled pork sandwich can be as simple as slapping some pulled pork between two slices of thick white bread before you sloppily dive in. Or a pile of pulled pork can be loaded up with a vinegary crunchy slaw and topped off with a toasted seeded bun. Either way, you are going to be satisfied and happy.
And that is why Price makes us pulled pork pretty regularly. Maybe, every 6 weeks. We spy the meat department for sales on pork butt/pork shoulders and grab them up when there is a great deal. And then have delicious meals for a few lunches and dinners. And maybe even breakfast since adding pulled pork to some hash browns and throwing an over easy egg on top is a killer brunchy meal.
This is one of those recipes that isn’t really a recipe, which is why I haven’t actually shared it before, although we eat it ALL THE TIME. Just 3 things. That is all you need. Perfect kind of ‘recipe’ to me… pork butt, beer, and BBQ sauce. And you can’t really get bored eating it as you can change it up every time! Use a different beer (or if you don’t drink beer then use soda- Dr Pepper is pretty good in it) or a different BBQ sauce. Sometimes I combine a few different BBQ sauces. We typically have like 6 different BBQ sauces open at any given time so I often combine some favorites (Dinosaur BBQ’s, Sweet Baby Ray’s, anyone of Kraft‘s sauces) to create the ultimate smokey, honey, spicy sauce. Or a spicy, mustardy, tangy sauce. Or a hot, sweet, peppery sauce. Well, you get the picture…
But here I go finally sharing a favorite of ours as wrap up the (sadly) overlooked last races of my Sprint Cup Snacks series. I was thinking this would be a perfect dish to make for NASCAR’s second race held at Talladega Superspeedway. The second race of the season is held in October and I think we’re all really starting to crave some easy, comforting meals as the weather starts to get cooler. Well, it might not be that cold in Alabama then but at least the October race is cooler than May race (when I shared awesome BBQ Chip Shake and Bake Drumsticks). to be honest, this recipe is great year round so just dig in and enjoy!
Makes 10-12 servings (sandwiches)
So I was doing a really good job of doing weekly posts for my Sprint Cup Snacks series last year, but then tragedy struck!!! My damn desktop crapped out on me. And where were my photos that I needed to edit and slap into my drafted posts? Oh, on the damn desktop! So bam! My posting schedule hit a speed-bump, so I had to face the I would just have to redo some recipes I already made. And of course instead of attacking them quickly I fell behind on my posts, and then got busy, and then had a baby… well you get the point!
And since Daytona is next Sunday (yay!!!!!) I just knew I had to get into gear (see what I did there?) and finally get around to posting the last few recipes that I had passed up last year.
I’m kicking things off with this delightful Banana Pudding that I made for the Coke 600 race at Charlotte Motor Speedway way back in October. I had to pick something super southern to honor this race. And Banana Pudding was the perfect pick!
I had made this and brought it into work and one of the guys there was saying how great it was. Well, that was nice of him. What I didn’t know was that he was from the South. He continued on saying how he grew up eating Banana Pudding and how this reminded him of his childhood and how good this Banana Pudding was. Well… score!!! yay!!!
And I think we all need more pudding in our lives. Just because.
And I think we can justify having this as there is fruit involved. Totally healthy. And it does has reduced fat vanilla wafers, which really just does a better job of holding up the wafer texture better than the regular vanilla wafers, but still… ha!
Makes 12-16 servings
If you are serving these individually, then just serve in 1 cup dishes or in pint ball jars. Layer the ingredients in the process stated above to create a dessert with 6 layers.
Adapted From: My Recipes
I’ve been feeling quite proud of myself lately for the fact that I have been cooking dinner during the week for us. Earlier on when I was dead tired to the world we did the cereal and boxed mac and cheese thing quite regularly. This week we only had cereal for dinner once!
And I’ve been baking. Maybe it’s the nesting stuff kicking in? I thought that would be more related to things like laundry, cleaning, and decorating, though. Either way people in my and Price’s office seem to enjoy it when I bring in goodies. I’m just making it up to them in advance for my 3 months away while on maternity leave.
Ugh, don’t get me started on maternity leave. 12 weeks?!?!? That is going to go by in a blink of an eye. :-/ I’m sure there will be plenty of nights of cereal or boxed mac and cheese during that time period was well… it all comes in cycles.
Well, one of the yummy things I whipped up this week for dinner were these Chicken Fajitas. I had them in mind to celebrate this weekend’s NASCAR race in Phoenix. I couldn’t resist making fajitas for my Sprint Cup Snacks series once I had that them in my head!
I actually prepped these one morning before work by making the marinade, trimming the chicken, and setting it all up to marinate for the day. So when I got home all I had to do was take out the chicken, cut up the veggies, assemble the toppings, and just cook the chicken and then the veggies. It all came together quite quickly and nicely. Plus you cook the chicken and then the veggies using the same pan so clean up was pretty quick too!
These chicken fajitas will be a hit at your house this weekend or any week night. Plus if you make a mega batch you can give your significant other leftovers for lunch to make up for the cereal you served for dinner earlier on in the week. ha!!
Makes 4 servings
For the marinade
Adapted from Simply Recipes