[Garlicky Crock Pot Pork Tenderloin.]

Another recipe tried ... to which Siah looked at me tonight and said, "Mommy.  This is delicious.  I love you."  Pretty sure I'll be making this again.

Ingredients:

pork tenderloin (1)

2 tbsp coconut oil

Sauce:

4 cloves of garlic, minced

1 cup chicken broth

1 tsp onion powder

1 tsp tarragon

1/4 tsp thyme

1 tbsp honey

2 tbsp apple cider vinegar

3 tbsp tomato paste

Others: 

1 small onion, sliced

4 small yams, chopped in chunks

4 medium carrots, chopped in chunks

Directions:

1.  Heat up coconut oil in hot pan, and brown tenderloin.  Remove from heat.

2.  Combine sauce ingredients.

3.  Place onions and yams in the crockpot.  

4.  add brown tenderloin on top, followed by the carrots.

5.  pour sauce over.

6.  Cook on high for 4-5 hours, or low 6-8 hours.

[Crockpot Orange Chicken.]

I bought a "gluten-free-crock-pot" cook book last week.  I actually bought a couple of them.  Ok.  Three.  And this was the first recipe I tried ... and it was a hit.  On to my "virtual" cooking-index-card it goes ... 

Orange Chicken

3 pounds boneless, skinless chicken

1/4 cup onion, diced

1/2 cup orange juice ( I used mango )

3 tbsp orange marmalade 

1 tbsp brown sugar

1 tbsp apple cider vinegar

1 tbsp worcestershire sauce (gluten-free ... I just used regular)

1 tsp dijon mustard

** 1 tbsp cornstarch mixed with 2 tbsp hot water

Directions:

1. grease the slow cooker with nonstick cooking spray.  Cut the chicken breasts into bite-sized pieces.  Add the chicken and the onion to the slow cooker. 

2. Mix the remaining ingredients (minus the **cornstarch mix).  Pour over the chicken in the slow cooker.

3.  Cover and cook on low for 5-6 hours, or until chicken is cooked through.  About 1- minutes before serving, whisk in the cornstarch slurry.  Uncover the slow cooker, turn the temperature to hight and continue to cook for 10 minutes to thicken the sauce.