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?

Wow,have never heard of cooking it in juice or cranberry sauce. I bet it is SO good. My mom puts cranberry sauce on her porkchops.

I use plain tap water (enough to completely cover the roast), salt (about 1/4 to 1/2 cup Kosher, depending on the size of the roast), a few whole peppercorns and a bayleaf. I let this sit in the refrigerator overnight and take it out about 2 hours before I'm ready to cook it. I think the the skin on the garlic keeps it from getting too dry. If you like, you can cut the tips off and then the cooked garlic just squeezes out with a little mash of the fork. Of course, my Italian sister in law and I usually just pick up the cooked cloves and squeeze them with our fingers. The garlic is like wonderful butter on home made bread!!!

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.

I usually cut up and make my own pork chops too, roast is alos good in crock pot with home-made bbq sauce

YUMMO! Thanks, Patty. I plan to try this very soon. Pork is one of my hubby's favorite meals, so I am always looking for new ways to prepare it. BTW, I am a garlic freak myself and use lots of it in my cooking. You are right that the sweet roasted garlic is the "bomb" when it is spread on crostini bread slices!

I just cook them in my crock pot then pull it apart and add BBQ sauce. 1 part Jack Daniels Grilling sauce to 2 parts Sweet Baby Rays. And I just use enough to add a touch of flavor not enough to cover the taste of the meat.

I take Sweet Baby Rays straight...lol... never thought of mixing it with another sauce. May have to try that.

I usually cut chops off about half to 3/4 of the loin. The roast goes into the crockpot with garlic pepper. Cook about 6 hrs. on low, turn up to high and add a can of bag of sauerkraut with some brown sugar and half a sliced apple and cook till it bubbles for about 15 minutes.............yum, yum. If you don't like kraut try adding some butternut squash.

The JD stuff adds a little more smokey flavoring that I find wonderful with pork.

Wish I could be there to eat some with you. Last night we finished up the leftovers from a huge one I cooked on Saturday for company. Sure was good. I sliced the leftovers and put a little more wine in the bottom of a pie dish and put foil over the top and popped it in my toaster oven. Still yummy to the last bite!

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!

Hmmm .... this one sounds good, too! I've heard of combining dry onion soup mix w/canned mushroom soup before, but the addition of a can of Pepsi sure sounds different. Okay, so if I slow cook the pork ahead, cool & the slice meat, and then reheat it in the sauce as you describe, about how long would you allow to reheat the slices and what temp do you set your oven at? 350 moderate heat?

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!

We use this cut a lot also, because it is often on sale. Our favorite is: rub it good with a mixture of Rosemary, Thyme, California Style Garlic Pepper by McCormick and salt. We then wrap it in bacon secured with toothpicks and cook it on the grill for about 1 hour, turning as needed... Yummy!!

Try 8 oz.Russian Dressing, 1 pkg dry onion soup mix and a can of whole cranberries. It sounds wierd but is great on pork or chicken breasts. Leftover get even better...

I also like the cream of mushroom soup added, and poke holes for garlic. I add onions to pot when cooking. yummmmmmmmmm

look up Delia Smith stuffed pork loin -------delicious both hot with veg and then cut cold with baked potato and coleslaw,

Add button mushrooms. Pour on half cup of lemon juice. Cook slowly. You will be surprised.

I put 1/2 cup of water in my crock pot. Then rub Kosher salt into the loin and throw it into the crock pot at let it cook. The juice is good to flavor rice, greens, etc.

Are you a fan of veggies? With olive oil, put generous helpings your favorite root veggies like potato, onion, carrot, parsnip, sweet potato, celery, all cut up, in your Roasting Pan, slow cook, turning to coat with oil. Brown your pork first, before combining, then season with salt, pepper & herbs, & continue roasting together until well done.

For pulled pork.

Crock Pot..... pork loin...pour any 12oz can carbonated drink(root beer...coke...pepsi...dr. pepper etc.) do NOT season with anything other than the carbonated drink. You can use regular or diet...doesn't matter.

Cook on low...up to 8 hours. Pull apart and add your choice of BBQ sauce... mix good....serve on buns.

The carbonated drink makes it really tender...NOT sure why or how....very simple to make and really good.

that recipe sounds delicious

I tried this recipe today.Meat was wonderful, but even adding apple slices & brown sugar left the kraut too tangy to our taste.
This recipe has good reviews & if you like kraut, you'll love it.

http://allrecipes.com//Recipe/slow-c...ut/Detail.aspx