Friday, January 22, 2010

Pork Loin Roast

Week 2 with the Slow Cooker....

I was originally going to make a pork roast with plum sauce, but went back to the drawing board when I realized we had no plum sauce in the house. I found this recipe instead. There's a salad that goes along with it, but there's more than enough food in just the roast! It could easily be halved to feed a family of four (or 2 when you want to eat it for 2 meals!). It was pretty yummy! Very tender and well-seasoned.

Scott did a great job of assembling again! I love being able to eat dinner within five minutes of walking through the door after getting home!

Slow-Cooker Parmesan-Sage Pork Loin
2 pounds diced red potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1/2 cups reduced-sodium chicken broth
1/2 cup sherry [Bonnie's note: I used 1/2 c of red wine]
1 (2-pound) pork loin [Bonnie's note: I used pork tenderloin]
Salt and freshly ground black pepper
2 tablespoons dried sage [Bonnie's note: dried basil instead...a little stronger flavor]
1 tablespoon salt-free garlic and herb seasoning
1/4 cup freshly grated Parmesan

Place potatoes, onion, celery, and carrots in bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

I'm looking for some exciting, new recipes. What slow cooker (or other) recipes would you like to share?

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