Thank you Irving Naxon, for inventing the Crock Pot. Your cooking wonder found a place in our kitchens in 1940 when you won the patent for it, and we’ve never given it up. In fact, slow cooking is as popular as ever, especially when it produces such delicious meals like the Crockpot Glazed Pork Tenderloin with Apple Bacon Slaw. (Perfect for next day pork sandwiches!) Also, if you ever wanted to know a bit about the iconic Crock Pot, here’s an excerpt from a Huffington Post article:
“Naxon called his devise the Naxon Beanery. He said his mother, Tamara Nachumsohn, inspired him. She had told him stories about a bean-based stew she used to make in her village bakery at home in Lithuania. The stew, known as cholent, is a traditional Jewish dish that cooks all day. It’s rooted in the Jewish Sabbath, the day of rest in which observant Jews aren’t supposed to work. The stew goes on the heat before sundown Friday night, when the Sabbath begins, and cook all the way until the end of Saturday services the next day. As the ovens were turned off for the Sabbath, the pot of cholent would be put in the oven, and that slow residual heat over the course of the 24 hours would be enough to cook the cholent.”
Naxon sold his design to Rival Manufacturing the 70’s, which rebranded his Beanery as the Crock Pot. It was marketed toward working mothers with the slogan, “Cooks all day while the cook’s away,”
Check out my How To Video for the Crockpot Glazed Pork Tenderloin here!
| Servings |
- 1 pork tenderloin or pork roast (2-3 pounds)
- olive oil for coating
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 cloves garlic, chopped fine
- Sprig of fresh rosemary
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon brown sugar
- 1 stalk of celery, matchstick cut
- 1 teaspoon salt
- 1 large apple, matchstick cut (Julienned)
- 1 package coleslaw mix (16 ounces)
- 4 slices cooked bacon, crumbled
- 1 stalk of celery matchstick cut
- 4 slices cooked bacon crumbled
Ingredients For the Pork Tenderloin:
For the Glaze:
For the Apple Bacon Slaw:
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- Brush olive oil over tenderloin. Season with garlic, salt, pepper and a few leaves of rosemary. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens, about 4-5 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking.
- In a large bowl, whisk together olive oil, yogurt, mustard, lemon juice, hot sauce, sugar, and salt. Add coleslaw mix, apple, celery and bacon, tossing to coat. Cover and refrigerate until ready to serve.
