Slow Cooker Pork Tenderloin

1 med. pork tenderloin 1/4 cup Soy Sauce 1 1/2 Tbsp. Yellow Mustard 2 Tbsp. Olive Oil 3 Tbsp. Honey 1 tsp. Onion Powder 1 1/2 tsp. Garlic Powder 3 Tbsp. Chili Sauce 1 small onion, chopped In a large non-stick frying pan heat the oil and sear the pork on all sides.  Set your slow cooker on medium, add the pork and allow to slow cook for 2-3 hrs. with the lid on.  Add 1/4 cup of water if needed.  Mix all remaining ingredients together.  Pour over pork and cook another 2 hrs. allowing the sauce to cook down to a glaze. Comment:  I love port tenderloin.  It's tender, moist, and usually very lean.  I love it enough that I keep 2 - 3 in the freezer at all times.  Another reason I love tenderloin is because it's so versatile.  With this dish the mixture of soy sauce, mustard, and garlic gave it a delicious blend.  The chili sauce and honey gave it sweetness yet a slight heat and the onion added yet another flavor making the whole combination perfect.  If you like tenderloin, you must try this one.

Slow Cooker Chops or Ribs

 6 lean pork chops or 2 lb. Country Rib Boneless Pork

 1/2 cup of flour

 1 tbsp. salt

 1 (10 oz.) can chicken and rice soup

 1 1/2 tsp. dry mustard

 1/2 tsp. garlic powder

 2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Comments:  The original recipe called for pork chops but I found some Country Boneless Ribs on sale so decided to give them a try.  They were about 1 1/2" thick and about 4-5" long.  They were perfect!!  I did use my gluten free baking mix instead of flour and sprinkled a little onion powder and some pepper into my flour mixture.  These served 6 easily and they were so tender that they pulled apart with a fork.  This is a simple, must try recipe.

Slow-Cooker Loaded Baked Potato Soup

8 slices  OSCAR MAYER Bacon, chopped

1 onion, finely chopped

2 Tbsp.  flour

1 carton  (32 oz.) fat-free reduced-sodium chicken broth, divided

3 lb.  large baking potatoes (about 6), peeled, cut into 1/2-inch cubes

1 pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup  milk

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup  chopped fresh chives

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours).

USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.

PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

Comments:  This recipe came from Kraft and as soon as I saw it I knew I had to give it a try.  I did make a couple of changes to the method but not the ingredients.  First, I didn't cook mine in a slow-cooker.  I used a large pot.  I didn't remove the 4 cups of potatoes after they were cooked but used a potato masher and simply mashed some of them in the pot.  I also added my sour cream at this point instead of serving it as a topping.  Using the large pot cut the cooking time to about 1 hr. total but if you're looking for a dish you can put on before going to work, do follow the slow-cooker directions.  Now for taste.  This has to be one of the best soups I've ever cooked!  And I have to admit that it was even better the next day after the flavors blended.  This is a must try recipe for anyone who loves a good, creamy soup.