Saturday, September 19, 2015

Meal Prep- Week 1- Pork Tenderloin, "Pasta"Bake, and Mini Meatloaves

This week I had a crock-pot recipe, and two in the oven. Easy clean up and lots of food. Including bake times, this took me about 3 hours. 
I am still working with the format of this so you can grocery shop and check items off easily.... hang with me and input would be great!

Michigan Crockpot Pork Tenderloin

Made with all Michigan products (aside from maybe the pork) this reminds me of my beloved Grandma Alice because she used to make pork chops with apple sauce. It was one of the few times I remember eating pork growing up- aside from bacon :) I got the idea from a beef tenderloin idea I saw in a magazine with apples and onion. 

- 4 lb Pork Tenderloin
- 1/2 Cup Maple Syrup 
- 1 Tbsp Cinnamon
- 1tsp Allspice
- 1/2 tsp Salt
- 2 Honey Crisp Apples, cut into thin slices

1. Trim the fat off the pork. Cut 7-8 slits in one side about 2 inches apart. Stuff 2 apple slices in each slit.
2. In the bottom of a slow cooker, place most of the remaining apple slices. Lay the stuffed pork on top. Surround with the other apple slices. 
3. Sprinkle the spices over the top. Drizzle with the maple syrup. Cook 8 hours on low or 4 hours on high and enjoy the smells!
I served mine with butternut squash.


I doubled this recipe and made it in a 9"x 11" glass dish. It is based off of a Paleomg recipe- always a hit though! Here is the original post!

(this is the original, un-doubled recipe that serves 4-6)

1 spaghetti squash
- 2 cups baby spinach
- 1 pound chorizo (loose or removed from casings) 
- 1 small onion (finely chopped)
- 1 garlic (minced)
- 1.5 cups marinera sauce
3 eggs

Preheat the oven to 400 degrees. 
1. Cooking spaghetti squash: cut the squash in half length-wise and remove seeds. Place face down on a cookie sheet and bake 45 min to an hour. 2. While the squash is cooking, sweat the onions and garlic in a little oil over medium heat. When they start to turn translucent add the chorizo and cook through. 3. In a 8x8 glass baking dish, mix the marinara and eggs, add the squash, spinach, and chorizo. Mix until everything is homogeneous. 4. Bake at 375 degrees for an hour until the top is crispy. So good!

Mini- Meatloaves 

Adapted from Nom Nom Paleo's Asian Meatballs... although a decent amount was changed :) 

- 2 lbs Ground Sirloin
- 2 Eggs
- 3/4 Cup Sweet Potato, minced (abotu 1/2 large)
- 1/2 Sweet Onion, minced
- 1 tsp Garlic Salt
- 2 Tbsp Gluten Free Soy Sauce (or coconut aminos)
- 2 Tbsp Coconut Oil, melted
- 1/4 tsp Black Pepper
- 1 Cup Marinara 

Pre-heat Oven to 375 degrees
1. In a large bowl, mix all of the ingredients- except the marinara- until just combined. Don't over mix. 
2. Using one large loaf pan, or a mini pan, press the mixture gently and top with the marinara. Bake 35-45 minutes. 

Ingredient List:

____ 4 lb Pork Tenderloin

____ 1/2 Cup Maple Syrup 

____ 1 Tbsp Cinnamon

____ 1 tsp Allspice

____ 1/2 tsp Salt

____ 2 Honey Crisp Apples

____ 2 lbs Ground Sirloin

____ 5 Eggs

____ 3/4 Cup Sweet Potato

____ 2 Sweet Onions

____ 1 tsp Garlic Salt

____ 2 Tbsp Gluten Free Soy Sauce (or coconut aminos)

____ 2 Tbsp Coconut Oil

____ 1/4 tsp Black Pepper

____ 2 1/2 Cups Marinara Sauce

____ 1 Spaghetti Squash

____ 2 cups Baby Spinach

____ 1 pound Chorizo (loose or removed from casings) 

____  Garlic

No comments:

Post a Comment