Slow Cooker Pork Tenderloin
The prep time is quick, and this is the most tender, juicy pork tenderloin you'll ever eat.
Prep time: 
Cook time: 
Total time: 
  • 2 pork tenderloins, around 2½ pounds
  • 1 bottle Rogliano's Italian Dressing
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons for browning the meat
  1. Brown pork tenderloin with a little olive oil over medium high heat
  2. Season the tenderloin with salt and pepper. Put into slow cooker.
  3. In a bowl, mix together a bottle of Rogliano's Italian Dressing, minced garlic, brown sugar, butter and chopped parsley.
  4. Pour the mixture over the pork. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours.
  5. When pork is finished, put on to a plate and cover to keep warm.
  6. Pour the liquid from the slow cooker into a pot, simmer at medium heat.
  7. Mix the cornstarch with a ¼ cup of cold water, add cornstarch to the pot and bring to a boil.
  8. Cook for about a minute until the sauce has thickened.
  9. Add the butter to the sauce and stir until melted.
  10. Slice or shred the pork and pour the sauce over the top and serve.
  11. Image credit:


These are a great appetizer, but I usually have them in place of a salad.
Prep time: 
Total time: 
  • 1 pint cherry tomatoes
  • 2 cups mozzarella balls
  • 1 cup full leaf fresh basil
  • Balsamic vinegar
  • Rogliano's Italian Dressing
  1. Wash produce and pat dry with paper towel
  2. Alternate cherry tomato, mozzarella and basil leaf until all the skewers are finished
  3. Use ½ cup of Rogliano's and lightly brush skewers, put in refrigerator for an hour
  4. Before serving, drizzle a little balsamic vinegar over the skewers


Marinated Steak Kabobs
This is my mother's recipe - she raised six children with alarmingly large appetites and cheap cuts of meat were a given. But this marinade makes even chuck roast tender and juicy.
  • 3-4 pounds of chuck roast, sliced into cubes
  • 1 clove of garlic, crushed
  • ¼ cup Worcestershire sauce
  • 1 bottle of Rogliano's Italian dressing
  1. Mix all the ingredients together - you want the clove of garlic crushed and not diced - it adds flavor without overpowering it. Pour the marinade into a gallon freezer-style ziplock bag with the beef cubes. Marinate for up to 48 hours. Put meat on skewers.
  2. You can broil these skewers, though a grill tastes even better.