Question: im looking for a slow cooked pork loin recipe. please help?


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Answer #1:

SLOW COOKER ROAST PORK

1 pork loin roast (or your favorite cut)
1 pkg dried onion soup mix
1 tbsp fresh minced garlic or 1 tsp dried garlic powder
1 tsp black pepper
1 tsp whole caraway seeds
1 cup water (approx)

Place roast in Crockpot. Add water, spices and soup mix. Cook 4 hours on med-high for a 2-lb roast, and 1 additional hour per pound, up to approximately 8 hours.
As long as moisture remains in the pot, there is no danger of overcooking.

Potatoes, carrots may be added under the roast, if desired.

Delicious served with Yorkshire pudding and gravy made from the cooking liquid.

Answer #2:

I make Italian pork chops, but you can probably adjust this recipe for your slow cooker:

Mash together 2 garlic cloves, 2 tablespoons of fennel seed, 1 teaspoon freshly cracked pepper, 1/2 teaspoon sea salt. You should have something that looks kind of like a paste. Rub this all over and into your pork. Heat a skillet to high, pour some olive oil in it, then put the pork in, turning it so all the sides get browned. Then pour in a can of beef broth and a glass of red wine. Cook on slow heat until the meat is tender.

Answer #3:

My favorite with a pork loin, is to cut a slit through the center of the meat, end to end with a fillet knife, and stuff it with a good quality smoked sausage like linguica. You'll need to score the skin of the sausage in several places, to allow the juices to escape inside your roast, before inserting it into the slit. You can either allow it to stick out both ends, which is best for retaining flavor, or lop one or both ends off so it is the same size as the roast.

I like a southwest style, and so sprinkle with salt, pepper, garlic, and oregano, and wrap with either fresh roasted or canned long green chilis, like Anaheims. The chilis help keep it from drying out while slow cooking, and at the same time add the chili flavor from the outside while the sausage adds smoke flavor from the inside.

When done, slice cross-ways into 1/2 to 3/4 inch slices, each with a green or red wrap, depending on the chili used, and a round sausage center. You can thicken the juices however you wish, and drizzle on top.

This also makes excellent cold cuts the next day. Very colorful, and quite delicious. They can be sliced about 1/4" thin for sandwiches or crackers.





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