This recipe was also one of the first that enlisted the help of a surprise taste tester. In his words,"Thanks for dinner...it was amazing!" It was nice to have such a great review from someone outside of my family, not that their opinion isn't valuable just a bit biased ;).
This recipe makes enough to freeze for at least 1-2 more meals depending on your family size. I have a family of 4 and there was enough for me to freeze for another meal. This is in addition to what we ate on Monday, the 2 servings I gave to the taste tester and the 3 servings I put in the fridge for left overs later in the week. **I did not freeze any gnocchi or scallops**
To Freeze: I put 6 Cups of the meat and vegetable mixture, with plenty of juices to reheat for next time, into a freezer safe plastic container, sealed it up and put it in the freezer. Simple and easy. To reheat, I will thaw out in the fridge the day before I plan on it for dinner. I plan on reheating it again using the Crockpot until warm (I am guessing about 1 hour). I will update this information if I find it is any different.
4-5 pound pork tenderloin
32 ounces reduced sodium chicken broth
1 jar Bella Sun Luci Sun Dried Tomato Halves with Italian Herbs
2, 1 pound boxes of Delallo Potato Gnocchi
16 ounces bay scallops
5 Cups Asparagus
CrockPot-large enough for your roast. Mine is a 6 quart CrockPot
+Place tenderloin into the CrockPot (I put mine in at 11AM, so I turned mine on high. If you put yours in earlier in the day I would chose low).
+Add the Chicken Broth and Tomato Halves
+Let it do its thing all day.
+About 10 minutes before serving, start cooking your gnocchi per the directions on the package.
+About 5-6 minutes before serving, add you asparagus to the CrockPot and start your scallops.
+heat a sautee pan with olive oil and garlic.
+Place scallops in and sautee for about 4-5 minutes (note that bay scallops cook faster than sea scallops so keep an eye on them) occasionally stir/flip them so they are evenly cooked but not sticking to the bottom of your pan and burning.
+Place gnocchi on the plate
+Top with the pork tomatoes and asparagus. When I used my laddle to plate it I made sure there was some of the juice so it could soak into the gnocchi.
+add a few scallops on top