Danielle Lapointes Crock Pot Hoisin Tenderloin Recipes

DANIELLE LAPOINTE'S CROCK POT HOISIN TENDERLOIN

Steps:

• This recipe is for smaller size slow cookers. Do not try in a large one unless you double or triple the amounts.
• 1. Wash tenderloin in an cold water rinse.
• 2. Rub ginger all over meat. Spread hoisin onto meat, flipping once to cover. Place in ziploc bag to marinate overnight.
• 3. Place marinated meat into slow cooker in morning. Sprinkle with minced garlic.
• Low heat setting: 6-8 hours.
• High heat: setting 4 hours.
• Slice and serve the marinade and meat over rice. Or Shred and serve on buttered Crusty rolls.

CROCK-POT HOISIN RIBS

Steps:

• Preheat oven to 350. Place ribs on baking sheet, sprinkle with salt and pepper. Bake for 30 minutes.
• Meanwhile combine in a bowl remaining ingredients.
• Spray crock pot with nonstick spray. Place cooked ribs in pot and layer with sauce to cover all.
• Cover and cook on low 8 hours. If you are home move ribs from bottom to top halfway through cooking time.
• Serve with coconut rice.

DANIELLE LAPOINTE'S SLOW COOKER KEBABS

Steps:

• First rinse chicken in cold water. Take a bamboo skewer and set it inside your crock. Trim it to size. (My cooker is tiny, so I have to stand them up and then trim them shorter.).
• Season meat with salt pepper and your favorite spice blend. I use a greek blend.
• Skewer meat alternating with pineapple and green pepper.
• Cook on high for 4 hours OR on low temp for 8 hours.
• Remove from slow cooker and brush with Chicken n' Rib BBQ sauce.
• Grill or BBQ at high temp, for 1 min on each side.
• Serve with your choice of salad and side dish. (I like this recipe with basmati rice and a mandarin orange, almond and romaine salad).

PULLED PORK

Steps:

• Preheat oven to 300°F Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
• Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
• Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
• Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
• Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.