It’s time for another Recipe Redux link up, and this month the theme was New Year’s good luck foods. I really have never made an effort to eat something special on New Year’s to bring luck to my year, but a lot of cultures do so. It was interesting to read about different traditions around the world. I decided that I would bring a pork recipe to you today, because I like pork tenderloin, and I like my slow cooker, so those two things combined = lucky in my book. :)
Also, whenever I hear the word luck, I think of this clip from The Office:
Which reminds me of how much I miss The Office. Boo.
Back to the recipe. This pork tenderloin is so moist and flavorful, and the salsa verde gives it a lot of nice flavor without extra fat.
And in case you were wondering, pork is considered lucky because pigs are always moving forward, not backwards.
- 1 pork tenderloin (I bought mine from Trader Joe’s, and I think it was about 2 pounds)
- 1 jar of salsa verde, at least 12 ounces
- ½ tablespoon of olive oil
- 1 cup of white rice
- 1 cup of frozen corn kernels
- 1 teaspoon of seasoned salt
- fresh cilantro
- Drizzle the olive oil into the slow cooker. Place the pork inside and pour the salsa verde on top.
- Cover and cook on high for one hour, and then reduce heat to low and cook for 4-5 hours.
- When the pork is almost done cooking, cook the rice. Bring two cups of water to a boil, add a teaspoon of olive oil, and bring to a boil. Reduce heat to a simmer and cook until fluffy, about 30 minutes.
- Add the frozen corn kernels and the seasoned salt to the rice. Stir and cook until heated through.
- Add a handful of fresh cilantro leaves and stir.
- To serve, place the rice on the plate, top with pork and some of the sauce from the slow cooker, and top with more fresh cilantro leaves.
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