Slow Cooker Pork Loin with Gravy!

The star of this recipe is the gravy, it’s so delicious, it’s liquid comfort!

Here’s another good Trisha Yearwood recipe, from her grand comfort food cookbook, Home Cooking.  I’ve tried many of her recipes and haven’t been let down once...  

A Taste of the Islands, Cuban Mojo Pork Loin Roast

Here you go, 
if you’re craving a spicy taste 
of the islands…

Most Cuban’s make Cuban pork roast, Lechón Asado con Mojo, by roasting a whole pig that has been slow-coked in a pit or a Caja China over charcoal, with skin that is nice and crispy. 

For most of us, it is much easier to use a smaller cut of pork, such as the traditional pork shoulder or picnic cut and roast it in the oven.  

I went even further and swapped the fatty pork shoulder with a boneless pork loin roast to cut the large amount of fat and roasted it on a roasting pan rack in the oven.  

The flavor here comes from the mojo, the citrusy sauce, marinade…  

This mojo is a great combination of tangy and savory flavors.  It’s a mishmash of several different, similar recipes I saw while surfing the internet ~ basically citrus juices, spices and oil.  

It’s Cuban mojo pork loin roast with unbelievably tender meat and crisp, crackly skin!

Make Cuban sandwiches out of the leftovers!

Yield: 4-6 servingsAuthor: Pam

Cuban Mojo Pork Loin Roast

Try this pork recipe for a taste of the islands.

INGREDIENTS:

• 3 pounds boneless, pork loin roast
• 1 teaspoon chili powder
• 1 teaspoon ground oregano
• 1 teaspoon onion powder
• 1 teaspoon ground coriander
• 1 teaspoon each, salt and pepper
• 3 teaspoons lemon juice
• 3 teaspoons lime juice
• 2 tablespoons vegetable oil
• ¼ cup sherry

INSTRUCTIONS

1. Place pork roast in a zip top bag.
2. In a small bowl, combine remaining ingredients, pour mixture over pork.
3. Marinate in refrigerator for a couple of hours, or overnight.
4. When ready to roast, place meat in roasting pan or rack, reserving marinade.
5. Roast until completely cooked (145°), about 1½ hours, basting occasionally.
   Let roast rest for 10 minutes, then slice.
6. Serve

Enjoy!

Savory Pork Roast with Pince-nez on the Side

 

Growing up on the farm, Sunday dinner at noon was always a feast, many times with Aunt Jessie, Aunt Lucy and Ronnie joining us at the table.   

I remember it all with good memories, except this one time:

Aunt Jessie, actually Dad’s aunt, my great aunt, was a tiny proper little lady, who wore pince-nez glasses…

Neither one Aunt Jessie, but the glasses are similar

On this particular day, Mom made roasted pork for our Sunday meal, and I got to sit at the dinner table beside Aunt Jessie.  I liked to talk a lot, and this one time I became more than a little animated in the story I was telling.  I swung my hand with a fork in it, right up to Aunt Jessie's glasses ~ hooked the side of them ~ and hurled her pince-nez glasses clear across the table.  

Not a good moment, but then I was probably only around 7 or 8 years old.

Mom always went the limit with meals of fried chicken, roast beef or roast pork like this.

I carried the Sunday dinner tradition on until the boys got older, and life carried on, ball games, etc.

This pork roast is delicious, with the simple blend of seasonings flavoring it, particularly the pungent taste of ground mustard to complement the pork.

It’s juicy and tender on the inside with good crunchy meat on the outside.

Easy, peasy and good eating for Sunday dinner or anytime!

Savory Pork Roast

Ingredients:

1 (2-3 pounds) pork loin roast
1 teaspoon salt
1 teaspoon seasoned pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
½ teaspoon dried oregano

Method:

Preheat oven to 350°.
Combine seasonings in a small bowl.
Liberally pat seasonings onto roast.
Place meat on a rack in roasting pan.
Bake, uncovered, 2 to 2½ hours, until thermometer registers 155°.
Allow pork to rest for 10 minutes before slicing.
Serve
Printable recipe



Enjoy!

Seasoned Pork Loin Roast w/Basting Sauce

Thought you knew 

all there is to know about pork?

 Let's see...

*  Throughout history, pork has been the most widely eaten meat in the world, and still is today.

*  It has an impressive consumption rate of 40%, compared to 29% for chicken and 24% for beef.

*  We evidently can’t get enough of bacon, since a third of pork consumed is via bacon.  No surprise there!

*  Most food folklore suggests that New Year’s feasts should include pork and sauerkraut to ensure good luck in the coming year.  We concur!

*  Cincinnati, Ohio celebrates its pork slaughterhouse heritage with the “Flying Pig” marathon each May.

*  Around 20% of pork is made up of protein, making it an important muscle building meat.

*  The record for the longest sausage ever made is 59.14 km (36.7 miles) long, people just love sausages.

*  The average person will eat 28 pigs in their lifetime.

*  Pork tenderloin cuts are almost as lean as skinless chicken breasts.

*  The first recorded recipe for a pork pie was 1390 in the kitchen of the Court of King Richard and today’s pork pie is still a direct descendant of the medieval pie tradition.

*  Scientists believe that pigs are one of the most intelligent animals, ranking close behind apes and dolphins.

*  Pigs are truly a clean animal.  They don’t have sweat glands and pale pigs sunburn; hence, they roll in mud to keep themselves cool.  I grew up on a farm and saw my share of pigs rolling in the mud.  

*  The word “barbecue” derived from French-speaking pirates, who called this Caribbean pork feast “de barbecue et queue,” which translates “from beard to tail.”  In other words, the pig roast reflected the fact that the hog was an eminently versatile animal that could be consumed from head to toe.

*  The word “earmark” which we now use to mean 'to designate’ or ‘to set aside for a particular purpose’, actually has a very simple origin:  for centuries, farmers marked their livestock with distinctive notches in the animals’ ears.  Earmark in the figurative sense, 'to designate' arose in the last 19th century.

And if all that’s not enough, who could’ve imagined this:

*  There are approximately 80 people in the United States listed on whitepages.com with the last name ‘Pork.’  I don’t know one of them, do you?

What I do know is that a good pork roast will never let you down, especially when it’s rubbed with herbs and then basted with a tangy sauce while roasting; it’s equally delicious cooked on the grill as in the oven.

This seasoned pork loin roast is affordable, elegant and perfect for your dinner, and any time you want to feed your guests well.

Bill and I were amazed how delicious it was. 

Leftovers for sandwiches?  Now that's a bonus!


Seasoned Pork Loin Roast w/Basting Sauce

Ingredients:

1 (5 pounds) pork loin roast
1 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons sage
2 tablespoons thyme
2 tablespoons parsley
2 tablespoons sea salt
2 tablespoons seasoned pepper
Basting sauce, recipe below

Method:

Preheat oven to 350°.
Rub outside of the roast with oil.
Mix remaining ingredients in a small bowl and liberally season all sides of the roast.
Place the roast on a rack on top of a roasting pan.
Bake, uncovered, 2 to 2½ hours, until thermometer registers 155°.
Meanwhile, in a large saucepan, combine the basting ingredients.
Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes.
Brush over roast occassionally while baking. 
Let roast stand 10 minutes before slicing.
About 18 servings

Basting Sauce

Ingredients:

3 cups water
2 tablespoons lemon juice
2 teaspoons dried minced onion
½ teaspoon garlic salt
½ teaspoon seasoned pepper
½ teaspoon lemon-pepper seasoning
½ teaspoon lemon zest

Printable recipe


Enjoy!

Herb-Roasted Pork Loin for Bitter Cold Weather

It’s -6° right now = Winter time = bitter cold with snow on the ground ~ perfect weather for delicious roasted pork loin ~ it warmed our bellies and our kitchen too!

Amen, Maxine!!!

Search no further for an affordable delicious roast that’s almost impossible to ruin.  

Blend caraway and celery seeds, onion powder, paprika and salt and pepper.  Rub the mixture into the roast and pop it in the oven for a scrumptious entree.

 
I served it with mashed potatoes and broccoli ~ and to round it out, I even made a little gravy out of the pork drippings. Ummm! Mmm!

A perfect little meal for anyone on a cold winter day!

Herb-Roasted Pork Loin 
Printable recipe

Ingredients:

One 4 pound boneless loin pork roast, trimmed
½ teaspoon each salt and seasoned pepper
½ teaspoon caraway seed
½ teaspoon onion powder
½ teaspoon celery seed
½ teaspoon paprika

Method:

Preheat oven to 350°.
In a small bowl, combine seasonings and massage into meat with your fingers, covering the whole roast.
Place pork in a roasting pan, cover with a lid.
Roast meat for about 3 hours until instant read thermometer registers 150°.
Remove from oven and allow to rest for 10-15 minutes before carving.
Slice and transfer to platter, serve.




Enjoy!




RIP, Glenn Frey...

Great Garlic and Rosemary Roasted Pork Loin

 Scrumdiddilyumpshus!

That’s what this incredibly delicious roasted pork was!

Mom, and Grandma, always roasted pork in a covered pan, maybe with a little liquid added to the bottom of the pan ~ so did I, until now…

Begin with a fully pre-heated oven before placing the pork into the oven, to give the meat a nicely browned crisp exterior.

Rub the meat with an herb mixture, then transfer it onto a rack in a shallow uncovered pan; adding no liquid to the pan, and pop it into the oven for roasting. 

Ummm mmm!  The drippings from the roasted meat are packed with delicious flavor, perfect for making gravy for mashed potatoes.

This was undoubtedly some of the best pork we’ve ever had ~ great seasonings with a great crust, producing tender moist roasted pork!


Garlic and Rosemary Roasted Pork Loin
Printable recipe
 
Ingredients:

4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon dried rosemary
Salt and seasoned pepper, to taste
2 pounds boneless pork loin roast

Method:

Preheat oven to 350°.
Using a mortar and pestle, crush garlic, rosemary, salt  and pepper, making a paste.
With a sharp knife, pierce meat in several spots and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture.
Transfer the pork to a rack in a roasting pan.  
Roast, uncovered, for about 1 hour 15 minutes, or until an instant-read thermometer registers 145° to 160°, or until desired degree of doneness.
Let roast 10 minutes on cutting board before carving.
Serve



ENJOY! 

Slow Cooker Pork Roast w/Mushroom Ragout & the Blizzard

The blizzard came with a vengeance, delivering 19.8” of snow from late Saturday through 1:00 a.m. this morning ~ making this the 5th heaviest snow in history for this area.  The howling winds that came with it left 4-foot snowdrifts in some spots, and only an inch of snow in a few other places.

 

It’s that eerie howling wind that so unsettles me and puts me on edge…  

Our version of a sea wall!

  

Thankfully, New England’s win made it all better and a great diversion!

Brady & Kraft - the Champions!

On with the slow cooker ~ if you like tender pork, mushrooms and an easy dish to make for dinner, this recipe may be just right for you.

I like all mushrooms, especially the full flavor of cremini mushrooms.  Cremini mushrooms are dark brown with a slightly firmer texture than the everyday button variety.  So I knew when I saw this recipe in my Southern Living Slow-Cooker Cookbook, that it was a must try.

Serve it with hot cooked egg noodles, or mashed potatoes, to round out your easy meal.

When all was eaten and done, I thought it was good, whereas Bill liked it more than I did.  I hope you like it too, if you try it.


Pork Roast w/Mushroom Ragout 
Adapted

Ingredients:

1 cup crushed tomatoes, divided
¼ cup flour
2 teaspoons dried thyme
1 (16-ounce) package button mushrooms, cut in half
1 (8-ounce) package cremini mushrooms, cut in half
1 large onion, cut into 8 wedges
½ ounce dried tomatoes, packed without oil, quartered, about 6
1¾ pounds boneless pork loin roast
½ teaspoon salt
½ teaspoon seasoned pepper 

Method:

Combine ½ cup crushed tomatoes, flour and thyme in a 5-quart slow cooker.

Stir well with a whisk.
Add all mushrooms, onion and dried tomatoes.
Trim fat from pork, sprinkle with salt and pepper.
Place meat on top of mushroom mixture.
Pour remaining ½ cup crushed tomatoes over pork.
Cover and cook on HIGH 1 hour.
Reduce heat to LOW, cook 7 hours.
Remove pork from slow cooker, cut into slices.
Makes 5 servings

ENJOY!