There was a good sale at the commissary this week so I bought one. Anyone have a good recipe to share?

I love to put a package of dry onion soup,a can of ckicken broth and some diced jalepeno's in the crock pot . great for serving a variety of ways, I have it with potatoes one night and then the leftovers on sandwiches ,or rolled up in tortillas with sour cream cheese and salsa. Mmmmmmm

Another way I fix it is a packet of onion soup and cream of mushroom soup in the crockpot . makes good gravy.
Rae

I put it in the crock pot and use my favorite juice (cranberry especially).

Can we post links to recipes? I have one I plan to try out for the first time tonight. It's from the AllRecipes website and is called "Quick Savory Cranberry Glazed Pork Loin Roast". Takes about an hour in the oven for a 4lb roast.

I cook mine in the crock pot with apple juice, preferably Mott's (but that's just my favorite). Might have to try cranberry juice as mentioned above. Serve with your favorite complementary veggies. I slice the leftovers for sandwiches later. Sliced pork on a good hamburger/sandwich bun topped with bbq sauce and cole slaw. Delicious!

I also add a can of whole cranberry sauce - yum

I have never heard of using juices.

I have poked holes in the roast and crammed in garlic cloves then added a few whole onions and seasoned w/ S&P, and used a large can of Ccream of chicken soup poured undiluted then cooked in the crock pot. Cooking it this way you have instant gravy for mashed potatoes.

I also have cooked it the crock pot with sauerkraut and a can of beer. You can add a little diced onion if you like.

You can cook in the crock pot with BBQ sauce and after is cooks you will be able to pull it apart for pork BBQ sandwiches.

I use pork alot, we like it better than chicken and it is as lean as chicken ( we only use boneless, skinless breast) sometimes we can get the entire loin at Sams for under $2 a pound.

When I get it this way I slice off some chops and and use the other end for roasts.

Marinate overnight in Zesty Italian dressing, drain it off, wrap in foil and then cook til done...about an hour at 400 should do it. Check at 45 minutes, though.

First, I brine my roast overnight. I dry the brined roast and sprinkle it with black pepper. (No salt, as it has absorbed the salt in the overnight brining.) I brown it on all sides in olive oil in a large skillet. Throw in a whole hand full of garlic cloves, unpeeled. Sprinkle with fresh thyme and pour about a half cup or more of white wine over it. Put in 350 oven and bake until thermometer reaches about 165-170. Let rest about 15 minutes before cutting. DELICIOUS

Patty ~ Your recipe sounds delicious. What do you use for the brine? Also, why not peel the garlic cloves .... wouldn't it be more flavorful?