Do you have a favorite crock pot shredded pork recipe? I bet that you make it with barbecue sauce! How about slow cooking some shredded pork with a Sherry-Orange Dijon Sauce with Holland House Sherry Cooking Wine instead? I made this for Christmas dinner and served it over brown rice – delicious! I loved combining the pork with the dried cherries, though you could use dried cranberries, golden raisins or even dried plums. It’s an elegant twist on an old favorite and very easy to make any night of the week.
Crockpot Shredded Pork with Sherry-Orange Dijon Sauce
- 1 (2 pound) pork tenderloin
- 1 1/2 cups ham stock*
- 2 tablespoons Holland House Sherry Cooking Wine
- 1/2 cup amber or raw agave nectar
- 1 tablespoon cornstarch
- 2 whole cloves
- dash ground nutmeg
- 2 tablespoons Dijon-style mustard
- 1/2 cup Holland House Sherry Cooking Wine
- 1/2 cup orange juice
- 1/3 cup golden raisins or dried cherries
- 1 teaspoon grated orange peel
For Shredded Pork:
- Place pork tenderloin in the slow cooker.
- Combine the ham stock and Holland House Sherry Cooking Wine and pour over the meat.
- Cover and cook on low until well cooked and the pork shreds easily with a fork – about 6 to 7 hours depending on your crock pot.
- Drain well and pour the Sherry-Orange Dijon Sauce over the shredded pork.
- Stir and serve.
For Sherry-Orange Dijon Sauce:
- Combine agave nectar , cornstarch, cloves and nutmeg in a 1-quart saucepan.
- Whisk in mustard, sherry cooking wine and orange juice until well blended.
- Add dried cherries.
- Cook sauce over medium-high heat, stirring frequently, until mixture boils.
- Reduce heat and boil gently 3 to 5 minutes.
- Serving size: 1/6 to 1/8 of recipe
Save money with Holland House
You can download a coupon for 50 cents off your next purchase of Holland House cooking wine here. Also, for more recipes using Holland House, sign up for Mizkan’s Splash for Cash e-newsletter for a chance to win up to $600. (Mizkan is Holland House’s parent company.) Finally you can connect with Holland House on Facebook.
Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions and experiences are my own.
In today’s guest post, Holly Clegg shares a romantic and healthy Valentine’s Day meal for you and your sweetie featuring salmon with marsala cooking wine and mushrooms. You can find more of Holly’s recipes on The Healthy Cooking Blog.
A Valentine’s Day dish for the heart
Valentine’s Day is around the corner and love is in the air. Want a sultry dish that will have your sweetheart swooning? If you’ve never cooked salmon before, this quick and easy Salmon Marsala is a mouth-watering dish that is not only delicious, but good for you, too. Salmon is chocked full of heart healthy omega 3 fatty acids so you can love your honey’s heart inside and out!
This Mama’s tips
- If you have a food sensitivity to corn products, like cornstarch, use tapioca or potato starch instead. Both work just as well as cornstarch.
- You can also use a buttery spread like I Can’t Believe It’s Not Butter instead of olive oil.
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 teaspoon minced garlic
- 1/2 pound sliced mushrooms
- 4 (4-ounce) skinless salmon fillets
- 1/3 cup Holland House Marsala cooking wine
- 3/4 cup fat-free chicken broth
- 3 teaspoons cornstarch
- In large nonstick skillet, heat oil and sauté onion, garlic, and mushrooms until tender.
- Add salmon to skillet, cooking 4 minutes, turn onto other side. Meanwhile, in small bowl, mix together wine, broth and cornstarch.
- When salmon is almost done, add wine mixture to the salmon. Stir gently, as mixture thickens quickly.
- Serving size: 1 salmon filet
- Calories: 241
- Calories from Fat: 72 (30%)
- Total Fat: 8g
- Saturated fat: 1g
- Unsaturated fat: 7g
- Sodium: 162mg
- Total Carbohydrates: 10g
- Sugar: 5g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
Dietary Exchanges: 1/2 other carbohydrate, 3 lean meat
Weight Watchers POINTS = 5
Recipe and picture supplied by Holly Clegg and used with her permission.