Crock Pot Pork With Brussels Sprouts Almonds And Bacon Recipes

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CROCK POT PORK WITH BRUSSELS SPROUTS, ALMONDS AND BACON

Make and share this Crock Pot Pork With Brussels Sprouts, Almonds and Bacon recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 7h10m

Yield 5-6 serving(s)

Number Of Ingredients 13



Crock Pot Pork With Brussels Sprouts, Almonds and Bacon image

Steps:

  • Grease the crock pot with the butter and leave any extra in the bottom.
  • Put all the sauce ingredients in the crock pot; whisk together.
  • Layer pork on top of the Dijon sauce, top with layer of Brussels sprouts, and sprinkle almonds and bacon on top of that.
  • Cover and cook on LOW until pork is tender (7-8 hours).
  • Serve.

Nutrition Facts : Calories 437.8, Fat 27, SaturatedFat 8.1, Cholesterol 135.8, Sodium 304.5, Carbohydrate 5.7, Fiber 1.6, Sugar 1.1, Protein 40.3

1 tablespoon butter
3 tablespoons white wine
3 tablespoons mayonnaise
2 tablespoons water
2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon white pepper
1/4 teaspoon Tabasco sauce (2 shakes)
2 lbs pork chops or 2 lbs pork cutlets, cut into bite-size pieces
2 (10 ounce) packages frozen Brussels sprouts (fresh sprouts will not hold together very well)
2 slices bacon, chopped (cooked)
1/4 cup almonds, sliced

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS, GARLIC

I love this recipe because it elevates a lean cut of pork and makes it rich and tender. Whenever I roast a whole cut of meat, I also love to include "built-in" vegetables. These vegetables end up with a wonderful flavor after cooking in the oven. It is important, however, to make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14



Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic image

Steps:

  • Preheat the oven to 500 degrees F.
  • In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. The most important thing? Be patient. Get the other vegetables together as the meat browns.
  • Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.
  • When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.
  • In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.
  • Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an "ideal" internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to "rest" for 10 minutes.
  • Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.
  • Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.

1/2 cup Dijon mustard
1/4 cup grainy mustard
1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total)
8 sprigs fresh thyme
2 tablespoons unsalted butter, softened
4 tablespoons extra-virgin olive oil
1 pork loin, preferably center cut or relatively "even" in thickness from 1 side to the other
Kosher salt and freshly ground black pepper
12 cloves, or 1 head, garlic, cloves separated but not peeled
2 cups Brussels sprouts, ends trimmed and dry outer leaves removed
14 to 20 small shallots, peeled
1 teaspoon red chili flakes
1 slice rye bread, diced
1 tablespoon sherry vinegar

QUICK BRUSSELS AND BACON

This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!

Provided by MARNZ01

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 6

Number Of Ingredients 4



Quick Brussels and Bacon image

Steps:

  • Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
  • Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 11.2 g, Cholesterol 19 mg, Fat 14 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 4.4 g, Sodium 255.2 mg, Sugar 2.5 g

6 slices bacon
½ tablespoon olive oil
3 shallots, chopped
1 (16 ounce) package frozen Brussels sprouts, thawed and halved

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