Farmersgirl Kitchen

Spicy Tomato Pork Tenderloin and the Slow Cooked Challenge is back!

It’s been a pretty miserable summer here in Scotland and I’ve been making many more Slow Cooked dishes than I would usually.  The Slow Cooked Challenge has had a bit of a break over the summer, but as we head into September, it’s time think about slowly cooked stews, soups, curries and cakes.

I’m delighted to announce that I have a new co-host for this challenge, the very talented Lucy of Baking Queen 74. Lucy is the queen of baking in her Slow Cooker and will be hosting the Slow Cooked Challenge every other month.

If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian  or an open challenge.

This month it’s an OPEN challenge, so you can enter any Slow Cooked recipe.

If you would like to take part, then please:

  • Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
  • Link to Farmersgirl Kitchen and Baking Queen 74
  • Use the Slow Cooked Challenge logo in your post
  • If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we  will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board. 
  • A round up of all the entries will be posted on the host’s blog.

Rules:

  • Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
  • If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
  • One entry per blog.
  • Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog. 

Spicy Tomato Pork Tenderloin
Ingredients
450g pork tenderloin (fillet)
Salt and pepper
Freshly ground black pepper
400g can of chopped tomatoes
2 tbsp dark brown sugar
1 teaspoon Dijon mustard
1 tbsp soy sauce
1/2 teaspoon chilli powder
1 clove garlic crushed

  1. Place pork tenderloin in bottom of slow cooker 
  2. Season with salt and pepper.
  3. Stir together the canned tomatoes, brown sugar, Dijon mustard, soy sauce, chilli powder and garlic  in a small bowl and pour over the sauce.
  4. Cover and cook on low for 6 hours.
  5. Check seasoning before serving. 
  1. belleau kitchen
    September 1, 2015

    come on!!!!!! YES!!!!!!! So glad this is back and that I can finally dust off my slow cooker!

    • JaniceFGK100
      September 1, 2015

      Looking forward to some slowly cooked deliciousness from you, Dom.

  2. Corina
    September 1, 2015

    I'm glad this challenge is back. I love my slow cooker but haven't used it creatively for a little while!

    • JaniceFGK100
      September 1, 2015

      I'm sure you will come up with a really creative recipe, Corina.

  3. Bintu Hardy
    September 2, 2015

    I have some slow cooker recipes in development so I should be able to link up in the next few months.

    • JaniceFGK100
      September 4, 2015

      Look forward to seeing those Bintu, you always make such lovely recipes

  4. Karen S Booth
    September 2, 2015

    YES! I have just done a slow cooked recipe, so will try to add it before I go to Canada! LOVELY recipe too! Karen

    • JaniceFGK100
      September 4, 2015

      That would be lovely, but only if you have time Karen.

  5. detoutcoeur Limousin
    September 2, 2015

    so glad you are back – love this challenge and my slow cooker – hope you enjoy my recipe 🙂

    • JaniceFGK100
      September 4, 2015

      Lovely to see you back with us for this challenge 🙂

  6. Lucy Allen
    September 2, 2015

    Thanks Janice, can't wait to see all the slow cooker goodness!

  7. Heidi Roberts
    September 2, 2015

    That pork looks definitely melt in the mouth!!

    • JaniceFGK100
      September 4, 2015

      Thanks Heidi, it just fell apart and no dryness that you sometimes get with pork fillet.