Danielle Lapointes Crock Pot Hoisin Tenderloin Recipes

DANIELLE LAPOINTE'S CROCK POT HOISIN TENDERLOIN

Steps:

• This recipe is for smaller size slow cookers. Do not try in a large one unless you double or triple the amounts.
• 1. Wash tenderloin in an cold water rinse.
• 2. Rub ginger all over meat. Spread hoisin onto meat, flipping once to cover. Place in ziploc bag to marinate overnight.
• 3. Place marinated meat into slow cooker in morning. Sprinkle with minced garlic.
• Low heat setting: 6-8 hours.
• High heat: setting 4 hours.
• Slice and serve the marinade and meat over rice. Or Shred and serve on buttered Crusty rolls.

CROCK-POT HOISIN RIBS

Steps:

• Preheat oven to 350. Place ribs on baking sheet, sprinkle with salt and pepper. Bake for 30 minutes.
• Meanwhile combine in a bowl remaining ingredients.
• Spray crock pot with nonstick spray. Place cooked ribs in pot and layer with sauce to cover all.
• Cover and cook on low 8 hours. If you are home move ribs from bottom to top halfway through cooking time.
• Serve with coconut rice.

CROCK POT HOISIN CHICKEN

Steps:

• Place chicken, sliced water chestnuts and chopped scallions in slow cooker.
• Mix together hoisin sauce, wine, and five spice powder. Pour over the chicken mixture in the slowcooker.
• Cover and cook on low for about 6 hours.
• Serve over hot cooked rice or fine noodles.

CROCK POT HOISIN CHICKEN

Steps:

• Mix all ingredients in a bowl (except the chicken pieces).
• Add the chicken to the mixture; coat well.
• Put all ingredients in the slow cooker.
• Cook for 5-6 hours, or until chicken is tender.
• Serve with rice.

HOISIN PORK TENDERLOIN

Steps:

• Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

DANIELLE LAPOINTE'S SLOW COOKER KEBABS

Steps:

• First rinse chicken in cold water. Take a bamboo skewer and set it inside your crock. Trim it to size. (My cooker is tiny, so I have to stand them up and then trim them shorter.).
• Season meat with salt pepper and your favorite spice blend. I use a greek blend.
• Skewer meat alternating with pineapple and green pepper.
• Cook on high for 4 hours OR on low temp for 8 hours.
• Remove from slow cooker and brush with Chicken n' Rib BBQ sauce.
• Grill or BBQ at high temp, for 1 min on each side.
• Serve with your choice of salad and side dish. (I like this recipe with basmati rice and a mandarin orange, almond and romaine salad).

ASIAN PORK TENDERLOIN

Steps:

• In a small bowl, add first 8 ingredients; whisk until blended.
• Place pork in a shallow dish; add marinade, turning pork to coat.
• Cover and refrigerate 8 hours.
• Remove pork from marinade, throw away marinade.
• Place pork in an foil lined roasting pan.
• Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
• Let pork stand 5 minutes before serving.

PORK TENDERLOIN WITH HOISIN

Steps:

• Cut pork into 1/4-inch slices.
• (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
• Add pork and toss in marinade.
• Refrigerate for a few hours.
• Heat large non-stick skillet over medium heat.
• Cook pork with marinade for 7-10 minutes, turning occasionally.
• Serve with sauteed greens OR stir-fried vegetables.