What's for dinner

Well...not beef most of the time in our house :) 

Wanted to share a few yummy recipes perfect for this time of year.

Made this yummy pork roast tonight with mashed potatoes and homemade rolls and a green veggie. It's one of our favorite ways to eat pork. Got the recipe long ago from an old friend, but altered it for the crock-pot.

Great Glazed Pork

Glaze:

½ c. distilled white vinegar or cider vinegar

1/3 c. light brown sugar

1/3 c. apple cider or apple juice

2 Tbsp. Dijon mustard

1 Tbsp. soy sauce

Pinch pepper

Pork tenderloin ( I buy a long one from Costco, cut into 4 to freeze)

Combine all glaze ingredients, mix thoroughly and set aside. 
Brown pork tenderloin in a little olive oil and glaze mixture then add to slow cooker and pour remaining glaze over top. Cook on low about 4 hours or until meat thermometer indicates done. Reserve juices for gravy or to dribble on top as desired.

This other recipe is one Mike says he could happily eat for Thanksgiving. I like how fast and easy it is to put together. One of my two picky kids will usually even eat it.

Maple Glazed Chicken with Sweet Potatoes

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces

 1 pound chicken tenders

 2 teaspoons seasoning (such as Grizzly Joes')

 vegetable oil and or butter

 1/2 cup maple syrup

 1/2 cup sliced green onions (I usually use a little regular sautéed diced onion or leave it out)

Place the diced sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until tender, about 20 minutes. In the meantime, sprinkle chicken tenders with seasoning; heat oil in a large skillet over medium heat, and cook the tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, then simmer for 2 minutes, and stir in the onions.

When potatoes are tender drain and allow them to steam dry for a minute or two. Mash with a little butter, then spread in serving platter and top with the chicken tenders. Pour the maple sauce over the chicken to serve.