Recipe: Pork Tenderloin with Apples and Cranberry (Crock Pot)

June 26, 2011 at 10:23 am (Kitchen Planning, Panteria 2011, Recipes)

This is the pork I prepared at Panteria this year (taking full advantage of the electricity available to us!). This quantity provided plenty of food for 18 people and used a roasting pan, but can easily be scaled down to a smaller group/crock pot.

Core and Slice 5lbs of Granny Smith Apples (any tart apples will work)

Place 1/2 of the apples on the bottom of the roaster.

Add 2 small can of whole cranberry sauce on top of the apples.

Place 3 pork tenderloins (2-3lbs each) on top of cranberry/apple mixture.

Add remaining apples to the top of the pork.

Spread 2-3 more small cans of whole cranberry sauce on top of apples and pork.

Add a small amount of cinnamon if desired.

Heat on low heat (approx 225-275 degress) for 4-6 hours until pork reaches 165 degrees.

Remove pork from roaster and slice for serving.  Remove apple/cranberry mixture and serve as a sauce for the pork.


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Shopping List (Panteria 2011)

May 22, 2011 at 4:50 pm (Kitchen Planning, Panteria 2011)

Edited to Add after the event:  This list was missing one very important item– coffee filters!  One cannot feed a camp of caffeine addicts if there is no coffee, and its very hard to make coffee without the filters!  Fortunately for us, the feast hall was generous and took pity on our sleepy camp by providing a few filters until I could make it to the store!

This is the working version of my shopping list to go with my current menu plans.  I was feeding approx 18 people when all was said and done, and have update the quantities with what was needed.  You’ll notice that some of these items overlap with the standard pack list that I have for the event– as this is the first event of the season, I need to pick up things like aluminum foil and plates/bowls but typically those items just need to be packed from my supplies, not purchase, and so that is why I include them on the packing list.

1 Gallon Milk
1 Large Creamer
2 lbs Butter
1 Box Pancake Mix (approx 4 cups)
3 loaves Bread
40 Hot Dog Rolls
2lbs Pasta
2 large jars Pasta Sauce
2 bags Meatballs
2 loaves Garlic Bread
2 kinds Salad Dressing
1 bottle Mustard
1 bottle Ketchup
1 bottle Relish
1 bottle Mayo
1 large jar Applesauce
2 bags Frozen Veggies
8-10lbs Pork Tenderloin
2 lbs Bacon
2lbs sliced Ham
2lbs American Cheese
1 block Cheddar Cheese
1 block Monterey Jack Cheese
1 large bag Oranges
30 Sausages
2 dozen Eggs
2 bags Tossed Salad
4 gallons Water (Increase this number if the site does not provide water)
5 cylinders Propane
Cooking Spray
Ziploc Bags
Aluminum Foil

1 bottle Apple Cider Vinegar
10lbs of Red Potatoes
Hot Chocolate
Hot Tea
3 Large Containers Lemonade
1 Jar Salsa
2 Variety Packs of Cereal
2 Large Bags of Chips
1 Bag Tortilla Chips
3 Packs of Cookies
2 Boxes of Brownie Mix
1 Box of Crackers
1 Jar of Olives
1 Jar of Pickles
25 Hot Dogs

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Menu (Panteria 2011)

May 22, 2011 at 2:20 pm (Kitchen Planning, Panteria 2011)

Number of People on Food Plan: 24 (no allergies)

Below I’ve listed the menu that I’ve planned, and as time permits and more events pass, I will update this site with some examples of shopping lists and pack lists to give you an idea of what you need to buy/bring to run your own camp kitchen! Please note that at the current site for Panteria, we have access to electricity which allows for more food options than most camping situations.  Because of this, I’m branching out this year and bringing an electric roaster to prepare a pork roast for Saturday night.

Menu for Saturday

Breakfast: Pancakes and Sausage

Lunch: Hot Ham and Cheese with Fruit and Chips

Dinner: Pork Roast with Mashed Potatoes, Applesauce, Green Beans, and Salad

Menu for Sunday

Breakfast: French Toast, Scrambled Eggs, Bacon

Lunch: Hot Dogs with Chips and Fruit

Dinner: Pasta with Meatballs, Garlic Bread, and Tossed Salad

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Pack List (Panteria 2011)

April 23, 2011 at 4:43 pm (Kitchen Planning, Panteria 2011)

Below is my general pack list for Panteria– please keep in mind when looking at this list that it is a site with electricity and shelter provided, and so there is no need for kitchen shelter (such as an EZ up or tent) and I can bring extra conveniences (such as the roaster).  I’ve not listed quantities for things such as bowls, pans, and utensils, as this depends greatly on how much you will be cooking and what your dish washing abilities/desires are, but I find that the more you can bring, the easier things will be.

Coleman Stove (x2)
Coleman Grill
Stove Stand (x2)
Black Table
Large Roaster
Coffee Pot
Griddle (2)
Frying Pan
Tea Kettle
Pasta Pot
Drink Coolers (2)
Water Bottles
Small Ice Cooler
Serving Bowls
Mixing Bowls
Cutting Boards
Mixing Spoons
Measuring Cups
Meat Thermometer
Can Opener
Dish Towels
Wash Basins
Ziploc Bags
Aluminum Foil

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