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Pork Tenderloin with Figs, Apricots,
and Shitake Mushrooms
3 pounds pork tenderloin, rinsed, dried, and trimmed of excess fat or
silver skin
2 tablespoons olive oil
3 large Vidalia onions, sliced into
1
/
4
-inch slices
2 cups sliced shitake mushrooms (4 or 5 stemmed mushrooms)
20 dried figs
1 cup dried apricots, chopped
3 tablespoons balsamic vinegar
1
/
2
cup chicken stock
2 tablespoons chopped fresh sage
Salt and freshly ground pepper
1. Heat olive oil in sauté pan. Season pork tenderloin with salt and pepper,
sear all sides in sauté pan, and remove from heat.
2. Layer onions in bottom of stoneware, place tenderloin on top, and add
mushrooms, figs, and apricots.
3. In a separate bowl, combine balsamic, stock, and sage; pour over other
ingredients.
4. Cover; cook on Low for 6-8 hours or on High for 3-5 hours, tossing ingredients
several times to ensure even cooking, until meat is tender and onions have
softened
5. Remove tenderloin, let rest for 5 minutes. Adjust seasoning to taste and cut
into
3
/
4
-inch slices. To serve top pork with the figs, apricots and mushrooms
and broth.
Serves 4-6
Smothered Autumn Pork Roast
2 boneless pork loins, about 2-3 pounds each
4 apples, peeled, cored and sliced
2 large onions, peeled and sliced
Salt and freshly ground pepper to taste
1. Season the pork loins well with salt and freshly ground pepper.
2. Place pork in bottom of stoneware and place apples and onions on top.
3. Cover; cook on Low for 10-12 hours or on High for 6-8 hours, until meat pulls
apart easily. Transfer pork to cutting surface and let rest for 10 minutes
before slicing into
1
/
2
-
3
/
4
inch pieces.
4. Top pork slices with apples and onions.
Serves 10-12
E48
E49
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
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SCVC600SS-CN.idd.indd 51-52
8/22/06 4:57:07 PM
8/22/06 4:57:07 PM