Pork Two Ways
Cherry Apple Stuffed Pork Tenderloin served with Sauteed Kale and Zuchinni and Herbed Quinoa.
I had found two tenderloins stuffed with apples and cherries at Harris Teeter, and decided to give them a try. For my sides, I used my new favorite lab recipe for sauteed Kale with Garlic, Shallots and Capers , then added sliced zuchinni to the skillet. 
I also made Herbed Quinoa with scallions in the pressure cooker… It wasn’t as fluffy and dry as the steam method used in our lab.
However, the meal was delicious! I couldn’t finish the pork, but it was moist from the stuffing and obviously had great flavors from the cherries and apples!
Another pork dish … I bought a pork loin roast and really had no idea how to cook it. I wanted to do a roast in a slow cooker, so I rubbed the roast with olive oil, salt and pepper. I seared it on all sides in a skillet, then popped it into the slow cooker with some apple cider vinegar, oil, and some seasonings ( carolina style BBQ seasonings)… Voila! 
It was AWESOME! I served it with baked beans and some veggies I had sauteed- roasted corn (from TJ, frozen),and also okra, tomatoes, onion and zuchinni ( frozen and thawed). The pork was so moist, spicy and filled with flavors like paprika, cumin and pepper.
I am not a huge fan of pork however, I love trying out new things! Oink, oink.
