This recipe is BEYOND easy. It's ridiculously easy. Just throw everything in the crockpot in the morning. Turn it on. Dinner's done. 'Nuff said. The meat is flavorful: barbecue sweetness with a kick of peppers to spice it up. Delicious.
This was a team effort between my mother and I...my mother and me...whatever. I overslept on the morning I was supposed to put this in the crockpot, so I asked her to do it instead. The meat was straight out of the freezer. Frozen hard as a rock. By the end of the day, it was gorgeous.
About the meat: Pork tenderloin. This is an incredibly versatile, low-fat cut of meat. Therefore, you get more meat per point. To me, more is more. Not the opposite. I usually get my tenderloins at Costco. They come packaged in 2 lb packs, I think. Don't quote me on the size. Just wing it. They freeze easily and can be cooked in a crockpot from the frozen state. Beautiful. Brings tears to my eyes.
Which brings about the question...once you've opened a can, what do you do with the leftovers? If you're anything like me, they usually end up as one of the UFOs (Unidentified Fuzzy Objects) in the back of your refrigerator. So here's the plan to be less wasteful. I do the same thing for my tomato paste, as well:
Once you open up a can of chipotles, use what you need, and then freeze the remainder in a freezer bag (labeled, of course, or it will just end up as another UFO: Unidentified FROZEN Object!) Then, when you need more chipotles pull the frozen block 'o chilies out of the freezer and cut off a chunk to use. No need to defrost. Just add the frozen hunk right into your pan. The heat of your cooking vessel will defrost them. It's a lovely plan. Just lovely. Brings order to the universe.
Enough talk. On with the meat!
Posts
