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Rosemary Balsamic Pork Tenderloin

2 to 3 lbs. boneless pork tenderloin
1 cup chicken or vegetable broth
½ 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.

SIMILAR RECIPES
Garlic Rosemary Balsamic Meatballs

Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning


3 Tbsp. hot water
1 lb. ground beef
1 egg
¼ cup of bread crumbs
⅛ tsp of salt
2 Tbsp. olive oil
½ cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

Braised Cider Pork Chops with Rosemary

1 large onion, thinly sliced


1 ½ lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 ½ lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil

Preheat oven to 400�F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a re-sealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.

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
⅓ 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.

Rosemary & Garlic Roasted Almonds

Rosemary & Garlic Roasted Almonds

2 cups raw almonds


1 Tbsp. butter, melted
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
½ tsp. salt

Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.