|
I just made a nice pork loin roast over the weekend. I rubbed a good seasoning salt into the roast then seared it in an iron skillet with olive oil and about a half a cup of apple cider. Then I put it in the slow cooker with a little more of the cider for moistness. Added carrots and kraut about half way through. When it was nearly done I made a pot of mashed potatoes and baked an iron skillet full of cornbread. YUMMY!
|
Originally Posted by jad1044
I use one can of cream of mushroom soup - one packet of onion soup mix, and one can of Pepsi - put all in the crockpot and let cook slowly - melts in your mouth - I remove the roast when done - and cool in refrigerator wrapped in foil - when ready to serve, I cut it in slices - makes very nice even slices, and put the meat back into the juices which have been kept cold also - and rewarm in the oven till ready to use it. Covered with foil... Great gravy - neat cuts of meat - looks professional.
|
Brown the tenderloin on all sides. I use the BBQ, but you can do it on the stove in a heavy oven-proof pan. Quarter small red potatoes; slice green apples and onions. Add these to the loin, salt and pepper to taste, pour a can of chicken stock over all and roast in oven for 30-40 minutes at 375 degrees.
|
My husband cuts them into breakfast slices and quick cooks them on the stove top in a no stick pan. He does spray the pan with a cooking stray. They are cooked just until brown on both sides. Then he packages the uncooked slices in freezer zip lock bags , 8 or so to the bag and into the freezer they go. Delicous way to get a protein in the morning.
|
Yes, we can post links to recipes :wink:
Thank you for all of the wonderful recipes :D:D:D |
Just roast it with lots of salt, pepper, garlic powder and lots of fresh or dried Rosemary - the Rosemary is wonderful on pork (and beef and chicken, I love it as a seasoning). I've always got a fresh Rosemary plant around for seasoning.
|
Last week I used three cups of applesauce. one cup of raisins and had coated pork with salt, pepper, onion powder and cinnamon. Sounds strange, but it was wonderful. Cook it in a roasting bag or a covered casserole at 350 degrees for two hours (depends on size of roast). Great with cornbread stuffing and wild rice.
Elis' Granny B |
Slice it into medallions...pound them flat & place in hot fry pan with little olive oil until cooked...yummy & tender.
|
Since I can't use spices because of food allergies, I braise the pork loin in a bit of olive oil and butter for several minutes on all sides. After placing it in a foil lined roasting pan, I pour a little chicken broth over it and cover it with foil and put it into a 450% oven. I roast it for a few hours until the meat will easily pull apart. I cook most meats this way. My husband loves them.
|
Inject it with Cajun Injector brand Creole Butter flavor and cook it on a rotisserie- doesn't get any better!
|
| All times are GMT -8. The time now is 02:41 AM. |