First off, you have to know that I tried this “recipe” without knowing whether it was going to be good or not and I also forgot to write down the exact portions I used for the ingredients so that’s why this recipe is called ”Freestyle”. Now, it’s always good to let yourself go and wonder away from a structured recipe because that way, you taste your food a lot more in the process of making it. You develop a sense of taste which brings you to know what kind of flavour your dish is missing. I love it! So for this recipe, I will tell you what I used and approximately how much I used of each ingredients but please be aware that the measurements may not be accurate so challenge yourself and taste your food! I am telling you, it’s quite the rewarding experience when you can say that you have created your own dish!
So initially, I decided to put my pork tenderloin in the slow cooker to make enchiladas so I had some beef broth (about half way up the side of the pork tenderloin), some cumin, garlic powder, chili powder and a bit of cayenne pepper. Two hours in, Karl calls me and we end up deciding to make a pasta dish with the pork so on I went a added red wine to the slow cooker. At that point, I was not so sure about what I was going to end up with but I went with it anyways! You’ll see for yourself if you decide to try this 🙂
Anyways peeps! Have fun because that’s what cooking should be all about 🙂
Course: Dinner Yield: 4 servings Prep Time: 10 mins Cook Time: 190 mins
- 1 pork tenderloin
- 1 Teaspoon of chili powder
- 1 Teaspoon of cumin powder
- 1 Teaspoon of garlic powder
- 1/4 Teaspoon of cayenne pepper
- 1 Tablespoon of olive oil
- 3 garlic cloves, minced
- 1 28 oz can of chopped tomatoes
- 1 Tablespoon of concentrated liquid beef broth
- 10 tagliatelle nests
- 2 to 3 Cup of fresh baby spinach
- 1/2 Cup of heavy cream
- 1 Cup of dry red wine
- To start, put your pork tenderloin in your slow cooker with some beef broth, enough to cover about half of the tenderloin.
- Add in the the chili powder, the garlic powder, the cumin (about a teaspoon of each) and about a quarter of a teaspoon of cayenne pepper.Mix everything, cover and cook on high for 2 hours. After the 2 hour mark, add about a cup of dry red wine to the slow cooker and let it cook for another 2 hours.
- Take the pork out on a cutting board and pull the meat apart to make pulled pork.
- Bring a large pot of salted water to a boil and cook the pasta just under al dente since they will be cooking a bit more in the pasta sauce.
- In a medium saucepan, put a tablespoon of oil and let it heat up. Add in 3 chopped garlic cloves and cook for a minute or two, stirring constantly to make sure they do not burn. Add in a cup and a half of the slow cooker juice in the saucepan as well as a 28oz can of chopped tomatoes and bring to a boil. Add in a table spoon of concentrated liquid beef broth, the cooked pasta as well as the pulled pork and let the sauce reduce to a good sauce consistency. At the end, add in the spinach and let it wilt. Add in about a half of a cup of heavy cream, mix it in and serve!