Christmas is coming like a freight train without brakes. I’m so not ready for it. I never am actually. I don’t know what it is, maybe it’s being a new mom, but time is going by so fast I can barely keep up. I mean, it’s December already! Where was I when that came?
Here’s the list of things to do before the 25th – finish shopping for everyone on my Christmas list. Wrap gifts and try to make them look semi-decent (my sister has always been better at this than me). Then I need to bake cookies and pretty them up in some sort of packaging. Take Oliver to his 4 month doctor appointment and hope he doesn’t get too upset from his shots. Breathe. Go to a couple of holiday parties. Try to squeeze in a couple of yoga classes for my sanity. Then pack for a two day road trip, with a 4 month old in tow.
A simple, no-fuss meal is just what the doctor ordered for me this time of year. I had pork tenderloin in the fridge and a few apples on the counter. When I was a teenager, my cousin and his friends would always say “pork chops and apple sauce” in a silly voice. It gave me the idea for this recipe. The sweetness from the apple sauce and juice, mixed with warm spices like cinnamon and cloves, made this tenderloin sweet and succulent.
2 pounds of pork tenderloin
2 cups of apple cider
3/4 cup of apple sauce (from a jar or made from scratch)
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon fine-grain sea salt
Toss all ingredients into a slow cooker turned on a medium heat and cook for 4 hours, or until meat is tender enough to pull apart with a fork.