Halladay's Harvest BarnHarvest BarnRecipesSlow Cooker

Rosemary Balsamic Pork Tenderloin

2 to 3 lbs. boneless pork tenderloin

1 cup chicken or vegetable broth

1/2 cup balsamic vinegar

1 Tbsp. Worcestershire sauce

2 to 3 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 Tbsp. honey

Place pork in slow cooker. Whisk together remaining ingredients; pour over pork. Cook on low 7-8 hours or on high for 4-5 hour.


Barbecue Pork Tenderloin & Strawberry Salad

Rub Pork Tenderloin with Halladay’s Barbecue Rub for Chicken & Ribs

Roast at 350ºF until meat thermometer reads 145º.
Slice thin and serve over a bed of greens with fresh strawberries and feta cheese,
Walnuts if desired.

Serve with a light toss of olive oil and balsamic vinegar.

Balsamic Chuck Roast

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning

3 lbs. boneless beef chuck roast

2 Tbsp. olive oil

1 onion, sliced

1 cup red wine

1/3 cup balsamic vinegar

1 (14.5 oz.) can beef broth

1 small bag baby carrots

2 medium potatoes, cut into 1-inch pieces

1 (14.5 oz.) can crushed tomatoes

3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

Chipotle Crusted Pork Tenderloin

Chipotle Crusted Pork Tenderloin

2 1/2 lbs. pork tenderloin

8 Tbsp. brown sugar

1 package Halladay's Garlic Chipotle Seasoning

Preheat oven to 350˚F. Lightly grease baking dish or oven-proof skillet and place in oven to heat. In a large resealable plastic bag combine brown sugar and seasoning; blend well. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Place meat in pan and cook for 20 minutes, or until cooked through, turning half way through cooking. Remove from oven, cover and let stand 5-10 minutes before slicing.

Country Chicken Vegetable Soup

Country Chicken Vegetable Soup

3 carrots, chopped

3 celery ribs, chopped

2 Tbsp. oil or butter

6 cups water

6 oz. cooked chicken

1 package Halladay’s Country Chicken Vegetable Soup

Sauté carrots and celery in olive oil until tender. Add vegetables,
water, chicken and package contents to a stock pot; simmer until rice is tender. Salt and pepper to taste.

Crockpot Recipe: Combine all ingredients in a crockpot. Cook on low for 8 hours or on high for 4 hours.

NOTE: once prepared, soup can be kept frozen for 6 months.