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Slow Cooker
Ingredients
2
pork tenderloins (about 12 oz./375 g each)
¼ cup
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
GOYA® Balsamic Vinegar
2 tbsp.
GOYA® Pure Honey
½ tsp.
hot pepper flakes
8
carrots
8
parsnips
2
green onions, thinly sliced
2 tbsp.
chopped fresh parsley
2 tbsp.
balsamic glaze
2 tbsp.
chopped toasted hazelnuts
1
orange, sliced
Directions
Step 1
Sprinkle pork all over with Adobo. Heat 2 tbsp. extra virgin olive oil in large, non-stick skillet set over medium-high heat; brown pork for about 5 minutes or until browned on all sides. Transfer to slow cooker.
Step 2
Whisk together juice, vinegar, honey and hot pepper flakes; pour over pork. Cook on High for about 90 minutes or until thermometer reaches 160°F (71°C).
Step 3
Meanwhile, set oven to 425°F (220°C). Line baking sheet with parchment paper. Toss carrots and parsnips with remaining extra virgin olive oil; transfer to prepared baking sheet. Bake for 25 to 30 minutes or until tender.
Step 4
Carefully transfer pork and vegetables to separate serving platters. Sprinkle pork with green onions and parsley. Drizzle vegetables with balsamic glaze and sprinkle with hazelnuts. Garnish with orange slices.
Note: Serve over cooked long-grain white rice with cooking liquid spooned over top for a simple and flavourful sauce.
New from Goya
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