One of the benefits of being a food blogger is that I get to try out – and fall in love with – products I wouldn’t normally have the chance to try. That’s certainly the case with Holland House cooking wines! That’s why I’m giving away a starter kit of three bottles of Holland House cooking wines, a recipe booklet, and an Amco stainless steel measuring cup and spoon set to help inspire you to use their cooking wines in all your meals. Enter below!!
Another way to get inspired to use Holland House Cooking Wines in your kitchen is to sign up for the Splash Recipe Club e-newsletter to receive coupons, special offers, and recipe ideas using all of Mizkan’s great products, like Holland House, NAKANO rice vinegars, and more!
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.
I’ve decided to serve a southern style Thanksgiving this year. Well, what could be more southern than okra pickles? Even better, this recipe gives me a chance to use Holland House’s White Wine Vinegar along with several spices that have been crowding my cupboards for years.
This is also a great recipe for those who are new to canning or making pickles as it’s very easy to do. To sterilize your mason jars, you can wash them on the hottest setting on your dishwasher or boil them in a big pot.
The recipe is based on this one from the November 2012 issue of Saveur magazine. I used two quart jars for the pickles, since that’s what I had on hand. Feel free to do that or use a two quart jar instead. Since pickles can be refrigerated for up to a month, this is perfect for making a week or two before Thanksgiving!
- 1 pound whole okra
- 4 cloves garlic
- 3 sprigs fresh dill
- 1 habanero or Scotch bonnet chile, stemmed and halved
- 2 cups Holland House White Wine vinegar
- 2 tablespoons kosher salt
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon fennel seeds
- 8 whole black peppercorns
- Combine okra, garlic, dill, and chile in a sterilized two quart glass jar and set aside.
- Bring vinegar, salt, both seeds, peppercorns, and 1 3/4 cups water to a boil in a four quart saucepan over high heat, stirring to dissolve salt.
- Pour into jar, seal, and let cool to room temperature.
- Keep okra pickles in refrigerator up to one month.
- Serving size: 1 pickle
Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own