<![CDATA[natty's pantry - Slow Cooker Pork Tenderloin & Roasted Cauliflower Verde Soup Recipe]]>

Slow Cooker Pork Tenderloin & Roasted Cauliflower Verde Soup Recipe:nattyspantry.com

Happy Sunday!

It is just one more week to go before the popular football game night. The Super Bowl.

It is recognized as one of North America’s most watched sporting event.

I am looking forward to watching the Denver Broncos and the Carolina Panthers play for the Vince Lombardi trophy as well as all the fantastic commercials.

The halftime shows musical guests are British band Coldplay, who will also feature Beyonce, both of whom I am sure will be a huge hit.

Many people will be at their favorite bar cheering for the teams or just enjoying the spectacle of this great sporting event. For those of us staying home and watching the game, I thought this slow cooker pork tenderloin & roasted cauliflower Verde soup would be an excellent option. If you are hosting a super bowl party it is an easy, warm and fragrant comfort dish your guests are sure to love.

Add a few appetizers including Homemade Salsa, Homemade Guacamole, and Homemade Mango Salsa. All of these tasty sides are perfect for your guests to snack on before the big game starts.

This was my first my first time making this pork and cauliflower Verde soup, and I did a lot of research to find the perfect blend of flavors.

The common ingredients used in most recipes are garlic, tomatillos, cilantro, jalapeno, and cumin.

For the protein pork and chicken are also suggested. I want to make the chili somewhat healthier so I opted for a lean pork tenderloin.

I went between cauliflower and chickpea and was concerned the cauliflower was going to be too mushy, but I roasted the cauliflower instead, and it maintained its shape. In the end, the cauliflower came out as the winner.

I received invaluable advice from some amazing women from the chef-Chixs group, and I am grateful. A special thank you to the Chef-Chixs community lead by Nani Romero, Madeline M Jordan, Pamela Gram, Beverly Calhoun, Tami Young and Elizabeth Luis-Santiago.

Notes for this recipe:

- You can make the roasted cauliflower and roasted peppers ahead of time even a night before you put all ingredients in the slow cooker the next day.

- If you don't have time to roast the vegetables, please follow the additional instructions. I made a shortcut for you. This dish is slightly labor intensive. You may need a half of a day to prepare everything before you put everything in the slow cooker. This might be time-consuming, but this preparation is necessary for developing good flavor.

- Don't skip the roasting of the peppers and tomatillos because this process adds a great flavor to the chili.

- Steam the peppers and vegetables after they have roasted this will make it easier to peel the charred skin.

- I tend to use more jalapeno because I like spicy food. For those who prefer a milder chili adjust your jalapeno accordingly.

Mild use 2 jalapenos
medium use 4 jalapenos
hot use 6-10 jalapenos

Thank you for stopping by and checking out my recipes.
Have a good time and enjoy the super bowl!
Natty

Slow Cooker Pork Tenderloin & Roasted Cauliflower Verde Soup Recipe
Author: Nattaya Worrakitpoonpol
PREP TIME: 40 MINS
COOK TIME: 5 hours (up to 9 hours if you use low heat on slow cooker)
TOTAL TIME: 5 hours and 40 MINS
SERVES: 8-10

Ingredients

8 cloves garlic, peeled
3 teaspoon cumin
1 teaspoon coriander
2 pounds pork tenderloin cut into small cubes
1 medium Cauliflower, rinsed and cut into bite size
2 tablespoon extra virgin olive oil
1 teaspoon black pepper
2 teaspoon plus 1 tablespoon kosher salt and more for the taste
2 pounds tomatillos, rinsed, fire roasted and husks removed
4 cups low-sodium chicken stock
2 medium yellow onion, cut in a half and peeled
4 poblano peppers, rinsed, peeled, fire roasted, seeded
4-6 jalapenos, rinsed, fire roasted, peeled, seeded ( see the note*)
2 medium yellow peppers, rinsed, fire roasted, peeled, seeded
1 bunches cilantro, rinsed, leaves and stems chopped
3 large limes wedged
2 large fresh avocado cut into small cubes
Tortilla chips

Directions

Preheat the oven broiler to high
In a large bowl add cauliflower, 1 tablespoon extra virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper and mix all ingredients well. Place the cauliflower in the roasting pan. Set it aside.
In a medium bowl add the pork tenderloin, cumin, coriander, and 1 teaspoon Kosher salt. Mix all the ingredients together. Cover the bowl and marinate it in the refrigerator for 20 minutes.
Place tomatillos, yellow peppers, poblano peppers, yellow onion, jalapeno and garlic on a baking sheet and roast it under the broiler for 20-24 minutes or until each side of vegetable begins to char. Keep turning the vegetable every 5 minutes.
While the vegetables are roasting, start to brown the pork. Heat a medium skillet on medium-high for 1 minute with remaining extra virgin olive oil. Add the marinated pork into the pan and keep stirring for about 10 minutes. The pork will soon turn brown. Remove the skillet from the stove and set aside.
Remove the roasted vegetables from the oven reduce the oven to 375 degrees Fahrenheit.
Place the charred vegetables in a large heatproof bowl then cover with foil or the lid. Let vegetables steam for about 15-20 minutes. ( see the note * )
Place the prepared cauliflower pan into the oven, roast it for about 30 minutes.
Peel the charred skin of the vegetables. Blend the roasted vegetables and fresh cilantro in 4 batches with 2 tablespoons of chicken stock each batch in a blender.
Place the blended vegetables, remaining chicken stock, remaining salt, remaining black pepper, remaining cumin and browned pork into the slow cooker on high heat for 4 hours or low heat for 8 hours.
Remove the cauliflower from the oven and set aside.
Serve Pork Verde Soup with avocado, a squeeze of the fresh lime wedge and roasted cauliflower, topped with Tortilla chips.

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