Slow Roasted Pork Tenderloin with Apricots & Thyme

Anyone who knows me personally knows I am a bold in your face kind of girl...this attitude and gusto follows me into the kitchen and into the foods I enjoy the most and tend to serve my family...my kiddos have been eating Indian, Thai, Malaysian and Mexican food since they were tiny tots. My family loves flavor, plain and simple...we are so not a "vanilla" family!

I like my food like I like my music...loud and rocking!

This delish pork tenderloin does not fit that description...think of it as the ever present tender love ballad on your fave hard rock cd!

The pork is melt in your mouth tender...the sauce delicate...the apricots transform from dried and wrinkled to plump, soft, almost buttery bites of happiness. This dish is family friendly fare...everyone will enjoy it from your toddler to your big kids.

1/4 cup flour
generous pinch kosher salt
1/2 tsp fresh ground pepper
2 pork tenderloins, trimmed and silver skin removed
2 tbsp olive oil
1 small sweet onion, thinly sliced
2 cloves garlic, minced
1 cup chicken stock
1/2 cup orange juice
3 cups dried apricot halves
2 tbsp fresh thyme, chopped
2 tbsp Dijon mustard
1/2 tsp fresh orange zest

In a gallon baggie, combine flour, salt and pepper. Add pork tenders, seal and shake to coat pork evenly.

In a large skillet, heat oil over medium high heat. Add pork tenders and cook until browned on all sides, turning frequently, 5-7 minutes. Transfer pork to slow cooker (or dutch oven*).

In same skillet you browned pork, saute onions until golden and soft, about 5 minutes. Add minced garlic and cook 1-2 minutes more. Add stock and stir scrapping up any brown bits. Pour stock mixture over pork tenders. Add orange juice, apricots and thyme. Cover and cook on low setting 4-6 hours, until pork is very tender.

When pork is done, remove tenderloins & apricots to a plate and keep warm. Pour sauce into pot and heat over medium heat. Reduce heat and simmer 5 minutes, until sauce thickens slightly. Add orange zest and mustard. Stir and cook 2 minutes more. Taste and correct seasoning with kosher salt and pepper. Slice pork and return to crock pot. Top with apricots and any accumulated juices. Serve immediatley.

*You can use your crock pot for this recipe or if your oven has a slow cook setting as mine does, a dutch oven. If you go the dutch oven route, you will not have to transfer the sauce at the end of recipe to reduce on the stovetop.

Albondigas (Mexican Meatball Soup)

This soup is delish!!! Even Mr. "Picky Pants" likes it...and that's saying something! You control the "spicy factor" by how much chile powder you add to the meatballs.

For The Meatballs

1/2 cup breadcrumbs
1/2 cup chicken stock
1 tbsp olive oil
1 lb ground pork
1 lb ground turkey
2 eggs
1/2 sweet onion, minced
3 cloves garlic, minced
2 tbsp fresh oregano, roughly chopped
2 1/2 tsp ancho chile powder
1 tsp cumin
2 tsp kosher salt
1 tsp freshly ground pepper

For The Broth

2 tbsp olive oil
1/2 sweet onion,chopped
2 cloves garlic, minced
1 tsp cumin
1 1/2 tsp minced chipotle chiles in adobo
6 cups chicken stock
1 can diced tomatoes
4 ribs celery, chopped
1 cup chopped carrots
1 cup fresh (or frozen) corn kernels
2 tbsp fresh lime juice
1/4 cup roughly chopped cilantro
cooked white or brown rice, for serving

In a large mixing bowl, combine bread crumbs and stock. Stir to form a paste and set aside.

In a skillet, heat olive oil over medium heat. Add onions and saute until golden brown, about 7 minutes. Add garlic and cook another 2-3 minutes until garlic is fragrant and softened. Remove from heat and scrape into bowl with breadcrumb paste, let mixture cool about 5 minutes. Once cooled, add pork, turkey, eggs, oregano, chile powder, cumin, salt and pepper. Using your hands, thoroughly (but gently) mix together until well combined.

Cover bowl and let meat mixture rest in fridge at least 30 minutes.

While meat mixture is "chilling", heat 2 tbsp olive oil over medium heat in a dutch oven or stock pot. Add chopped onion and saute until golden brown, about 5-7 minutes. Add garlic, cumin and chipotle peppers. Stir and continue cooking 2 more minutes. Add chicken stock, tomatoes, celery, carrots and corn. Reduce heat medium low and simmer until veg is softened, about 30-40 minutes.

While broth is simmering, preheat oven to 350. Take meatball mixture out of fridge and shape into 1" meatballs. Place meatballs onto lightly oiled baking sheet. Bake meatballs until cooked through and golden brown, 20-25 minutes. Remove meatballs from oven and add to broth. Add lime juice and cilantro, stir and cook 5 minutes. Taste and correct seasoning with kosher salt & freshly ground pepper.

To Serve - Place about 1/2 cup rice in soup bowl. Ladle soup over rice and serve.