Crock Rockin’ Beets: Cran-Tard Pork

Let me first thank my friend who got me a crock pot as a housewarming present, along with four plastic freezer mugs that have little footballs on the side (great for Sundays!). While I’m thankful for everyone’s generosity, some would say the pot looks even better when compared to other gifts: a free book on mortgages from someone’s work, someone’s rear-view window ornament, and a DVD someone accidentally bought for themselves without knowing a better, special edition existed. Here’s the recipe for Nathan’s Cran-Tard Pork:

1-16oz Can of Cranberry Sauce
4 Tbs. Dijon Mustard
3 Tbs. Fresh Lemon Juice
3 Tbs. Brown Sugar
3 Pork Tenderloins
1 Lb. Beets

Notice, the beets are optional. I only include them in all my recipes so the clever title of these columns make sense – and the eventual name of the book as well, Crock Rockin’ Beets: 101 Recipes to Improve Your Health with a Crock Pot and Beets. Anyway, take all the ingredients above and mix them with a wooden spoon. When you are done, it should look like three alien slugs from the 1986 movie Night of the Creeps soaking in a vat of fetal liquid.


After ten hours of cooking on low, it should look even worse, but will taste amazing – a marinated, loose-meat heaven.