Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

August 8, 2017 at 5:11 PM | Posted in Pork, pork tenderloin, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

 

 

I had a Scrambled Egg and a toasted slice of Aunt Millie’s Light Whole Grain Bread. I topped the Egg with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheese. Also had a cup of Bigelow Decaf Green Tea. I’m not sure but I may be coming down with a cold, a Summer cold (blah). Hopefully I’ll be up and feeling better by tomorrow. I went to Walgreen’s and picked up something to take in case it is a cold. After that a day of bed rest! For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.

 

 

I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Cumin Spiced Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! The other “White Meat” sure is good!

 

Tried a new Potato Recipe, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.

 

 

 

To prepare them; Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours, you can also cook them on high heat for 2-3 hours. When they are fork tender serve them immediately, sprinkle with Parmesan and garnished with parsley. These came out incredible, another one of those Keeper Recipes! Plus easy clean up using the slow cooker liners.

 

 

 

I also cooked some more of the fresh Green Beans. I love beans, but they are even better when fresh. I also baked a loaf of Pillsbury French Bread. For Dessert later a bowl of Skinny Pop – Pop Corn and a can of Coke Zero to drink.

 

 

 

 

 

 

SLOW COOKER PARMESAN POTATOES

INGREDIENTS:

1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves

DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

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