2 packages Porkloin
Cherry Preserves - one jar
1 large onion
Red Wine Vinegar or Balsamic Vinegar
Brown Sugar
2 Lipton tea bags or similar
salt & pepper
cinnamon stick
whole cloves
Extra-Large Ziploc bag
Dry spaetzle - 2 bags
Brew two tea bags, cinnamon stick, and 4-6 whole cloves in 2 cups of water for 5-10 minutes.
While brewing, mix together 1 tsp salt & pepper, 1/2 cup red wine vinegar, 1/4 cup brown sugar, and 1 large onion (cut into quarters).
Put porkloin, red wine vinegar mix, and tea mix all together in the extra-large Ziploc bag and mix thoroughly (Put on counter overnight).
In the morning, dump the whole bag in a 5-6 quart crockpot and cook on low for 8 hours.
Before eating, cook spaetzle according to package. Eat porkloin with or on spaetzle; enjoy!
Source: Cookbook Project
Cherry Preserves - one jar
1 large onion
Red Wine Vinegar or Balsamic Vinegar
Brown Sugar
2 Lipton tea bags or similar
salt & pepper
cinnamon stick
whole cloves
Extra-Large Ziploc bag
Dry spaetzle - 2 bags
Brew two tea bags, cinnamon stick, and 4-6 whole cloves in 2 cups of water for 5-10 minutes.
While brewing, mix together 1 tsp salt & pepper, 1/2 cup red wine vinegar, 1/4 cup brown sugar, and 1 large onion (cut into quarters).
Put porkloin, red wine vinegar mix, and tea mix all together in the extra-large Ziploc bag and mix thoroughly (Put on counter overnight).
In the morning, dump the whole bag in a 5-6 quart crockpot and cook on low for 8 hours.
Before eating, cook spaetzle according to package. Eat porkloin with or on spaetzle; enjoy!
Source: Cookbook Project