Well, hello there.
So far, so good with the Crockpot Challenge. Just a refresher for you, in case you missed it, I'm participating in a challenge where you cook 10 crockpot meals by the end of February. You can read more about it here.
Pork is almost always good in the slow cooker, in my opinion, but it usually tastes like pork roast, which can get a little boring.
So, I amped it up with some Asian marinated pork loin. Pork loin is leaner than a roast, so yay me.
Crockpot Asian Marinated Pork Loin
unseasoned tube of pork loin
1/2 tsp ginger
1 tsp salt
1/2 tsp black pepper
2 cloves of garlic
1/4 cup of soy sauce
can of chicken broth.
Cook on low for 6 hours. Shred with a fork and add additional seasonings like cumin, chili powder and red pepper flakes (depending on who you are serving it to or how you are using it). There. Perfect-o.
The veggies I served with it (above) are a super simple pickled vegetable recipe. Here's how to make those:
Cut a carrot, a zucchini and an onion into thin strips. Then get a sauce pan ready with 1 cup of water, 1 cup of sugar and 1 cup of vinegar. Throw in the veggies and bring to a boil for 5 minutes. Remove from heat and cool to room temperature. You can store these in the pickling liquid for up to 2 weeks.
You could serve it over rice, noodles or in tacos or salad. I have even been scrambling the meat in eggs! Delish!
In case you missed it, I made a 112 calorie single serve peanut butter microwave cake at Endless Simmer this week: