Ambrosia Apples Cookbook – Make Dinner for Mom
Mother’s Day is approaching, and we have an idea for you to help make your mom’s special day even more special! Making a comforting dinner for your mom on Mother’s Day is a great way to show your appreciation and gratitude for all she does for you throughout the year!
Here are a few reasons why making dinner for your mom on Mother’s Day can be a special way to celebrate the occasion:
- Preparing a meal for someone is a thoughtful way to show that you care about them and appreciate all they do for you. It’s a way to give back to your mom and show her how much she means to you.
- When you make dinner for your mom, you can spend time together in the kitchen, chatting and enjoying each other’s company. This can be a great opportunity to bond and create lasting memories.
- Showcase your talents! Mom will be proud of all the skills you have learned in the kitchen, whether through herself or on your own.
We have the perfect comforting meal that is both easy and delicious:
Slow-Cooker Apple Maple Pork Tenderloin
- 450 grams nugget potatoes
- 450 grams baby carrots
- 1 Ambrosia apple, cored and sliced
- 680 grams Pork tenderloin
- 60 ml maple syrup
- 18 ml Dijon mustard
- 36 ml soy sauce
- 18 ml balsamic vinegar
- 2 cloves garlic, crushed
- 9 ml cornstarch
- 9 ml cold water
Arrange potatoes at the bottom of a slow cooker, add carrots and apple slices. Place the pork tenderloin on top. In a measuring cup, combine maple syrup, Dijon mustard, soy sauce, balsamic vinegar, and garlic. Pour the sauce over the contents of the slow cooker. Cover and cook on low for 6-8 hours.
Remove meat, vegetables and apples from the slow cooker with a slotted spoon and keep them warm in a covered dish. Pour the juices from the slow cooker into a saucepan. In a small bowl, combine cornstarch and water. Whisk the cornstarch mixture into the juices in the saucepan. Bring to a boil and whisk until the gravy has thickened slightly.
Slice the pork and serve with the carrots, potatoes and apples. Pour gravy on top.
This recipe comes from the Ambrosia Lover’s Cookbook. If you do not have a copy of this unique collection of recipes, you can receive your free copy by signing up for our Newsletter! Here is the link to sign-up: CLICK HERE