A few weeks ago, my family went to a friends house for dinner. That right there is a special occasion, because my kid goes to bed at 7:30, and when that time comes- its not a scenario that is appropriate for public viewing. To put it bluntly, she turns into devil child. So, we usually try to stick around home at night so as to not experience the devil child situation or make for an unpleasant evening with the public.
We are working on this. You know, trying to teach our little minion to be more flexible around bed time...dang is it hard to train a child that is a clone of yourself. I have found I take her temper tantrums and attitudes very personally- which is another thing I am working on.
I am not a natural at this mothering thing like I thought I would be.
Back to the dinner at our friends house.
So she made this apricot chicken, that was SO good, I wanted to drink the sauce. I am not even joking a little. She gave me the recipe and I have made it twice since....which in our house is rare. I hardly ever make the same thing within the same month- just cause I love experimenting with different flavors and such. Does anyone else get overwhelmed with all the incredible combinations of food there are out there, just waiting to be created??? Maybe I have too much time on my hands....
|(no corn syrup- yay!)|
The second time I made this recipe, I used marmalade instead of apricot preserves, just because the store I was at didn't have apricot preserves without corn syrup in them.
And I doubled the sauce. And used pork tenderloin instead of chicken thighs.
I posted a picture the night I made the pork and marmalade version, and captioned that it was the stuff dreams are made of.....except I wasn't joking. It was even better with the marmalade, me and the husband agreed.
Did I mention its made in the crock pot, too?
Sorry, I'm already married.
But if you're looking to get hitched, make this for your future spouse.
Marmalade Crock Pot Pork
1 - 1.5 pound pork tenderloin
most of a 25 oz. jar marmalade
2 tsp. Dried onion flakes
1-2 tsp. jarred garlic
2 TBSP. Low sodium soy sauce
2 Tbsp. Mustard (dijon or yellow)
1/2 tsp. ground ginger
1/2 tsp. red pepper flakes
Mix all ingredients, except for the tenderloin, together in the crock pot. 3-4
Add in pork and coat well with sauce.
Cook on low 6-8 hours, or high 3-4 hours, flipping pork half way through and coating with the sauce occasionally.
Try to not drink the broth before you serve it.
We had ours over quinoa that's been cooked with chicken stock, salt and pepper, a roasted pepper and goat cheese salad, and biscuits! The best.