SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
PORK TENDERLOIN WITH CREAMY DIJON SAUCE
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.
Provided by cupcakes&wine
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 7h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
- Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
- Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g
APPLE-DIJON PORK ROAST
This recipe takes less than five minutes to assemble and is delicious. I like to serve the roast with rice, then use the tangy sauce as a gravy for both. -Cindy Steffen, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm. , For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork. If desired, top with coarsely ground pepper.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the pork loin with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
MOST TENDER PORK LOIN ROAST EVER
I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.
Provided by ShaGun
Categories Pork
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
- Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
- Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
- Cover bake at 325°F for 2 1/2 hours.
- If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.
SLOW COOKER PORK LOIN ROAST WITH HONEY GARLIC SAUCE
Super easy Slow Cooker Pork Loin Roast with Honey Garlic Sauce is a slow braised dinner that's tender and juicy.
Provided by Kellie
Categories Dinner
Time 8h5m
Number Of Ingredients 9
Steps:
- Place the pork in the slow cooker.
- In a bowl, whisk together the honey, soy sauce, garlic, hoisin, fish sauce, rice wine vinegar, ginger and stock.
- Pour the sauce mixture over the pork and cover with the lid.
- Cook the pork on high for 4 hours or low for 6-7 hours.
- Transfer the pork to a platter and keep warm.
- Pour the remaining sauce in the slow cooker into a small saucepan and bring to a boil on the stover over medium heat.
- Cook the sauce for 5 minutes or until reduced by half.
- Slice the pork into 1 inch thick slices and serve with the sauce.
Nutrition Facts : Calories 616 kcal, Carbohydrate 53 g, Protein 72 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 190 mg, Sodium 2675 mg, Sugar 49 g, ServingSize 1 serving
ROSEMARY DIJON PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
- Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
- rosemary evenly all over the top.
- Place the pork in roasting pan lined with a rack and roast for 20 minutes.
- Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.
CRANBERRY-DIJON PORK ROAST
Five everyday ingredients are all you need for this sweet and tangy pork roast. -Mary-Ellen Steele, Bristol, Connecticut
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast., Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast.
Nutrition Facts : Calories 337 calories, Fat 11g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 30g protein.
DIJON PORK ROAST WITH CRANBERRIES (CROCK POT)
New to slow cooking, I recently came across this recipe while perusing a cookbook from Mom's collection. Though I have not tried this yet, I'm keeping it here safe for when the time comes. I'm guessing that the honey mustard can be replaced with a combination of equal parts dijon mustard and honey.
Provided by justcallmetoni
Categories Pork
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the allspice, salt and pepper. Rub over the surface of the roast. Place roast in slow cooker.
- Blend mustard, honey, orange zest, and onion flakes. Pour over the roast. Sprinkle cranberries on top.
- Cook for 4 to 6 hours on low or 2 to 3 hours on high. Pork should be fork tender but not falling apart.
- Remove pork and allow to rest for 5 to 7 minutes.
- Skim fat from the top of the sauce.
- Slice meat and serve with sauce on top or allow diners to ladle on themselves.
Nutrition Facts : Calories 352.2, Fat 14.6, SaturatedFat 5.3, Cholesterol 122.6, Sodium 185.7, Carbohydrate 9.5, Fiber 1.1, Sugar 7, Protein 43.6
SLOW COOKER PORK LOIN
Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 5h30m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
- Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
- Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
- Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.
Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
SLOW COOKED HONEY-DIJON PORK ROAST
Make and share this Slow Cooked Honey-Dijon Pork Roast recipe from Food.com.
Provided by carolinafan
Categories Pork
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 4 to 6-quart slow cooker, combine onion and apples.
- In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast. Place pork over onion and apples.
- Cover; cook on Low setting 7 to 8 hours.
- Remove pork from slow cooker; place on serving platter. Cover with foil.
- In small saucepan, blend cornstarch and water until smooth. Add apple mixture and juices from slow cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. Cut pork into slices.
- Serve pork with sauce.
Nutrition Facts : Calories 229.3, Fat 9.6, SaturatedFat 1.8, Cholesterol 72.6, Sodium 148.4, Carbohydrate 10.5, Fiber 1.4, Sugar 7.3, Protein 24.5
SLOW COOKER HONEY MUSTARD PORK TENDERLOIN
Steps:
- Trim the pork and pat dry with paper towels. Sprinkle the pork tenderloins lightly with salt and pepper.
- Place the pork in the slow cooker.
- In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, and thyme. Pour the mixture pour over the pork. Turn the tenderloins to coat thoroughly.
- Cover the pot and cook on low for about 5 to 7 hours, or on high for about 2 1/2 to 3 1/2 hours.
- Remove the pork tenderloins to a plate; cover with foil and keep warm.
- Pour the liquids into a saucepan and bring them to a boil over high heat. Reduce the heat to medium and boil for about 3 to 5 minutes, or until reduced by about one-third.
- Combine the cornstarch and cold water; stir until smooth. Whisk the mixture into the reduced juices and cook for 1 minute longer, or until thickened.
- Serve pork sliced with the thickened sauce along with rice or potatoes and steamed vegetables.
Nutrition Facts : Calories 273 kcal, Carbohydrate 12 g, Cholesterol 110 mg, Fiber 1 g, Protein 40 g, SaturatedFat 2 g, Sodium 455 mg, Sugar 10 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
HONEY-DIJON PORK ROAST
This has always been one of our favorite pork roast recipes and we like to serve it to company. Loin roast will dry out if cooked over 8 hours so use a boneless shoulder roast for long cooking times.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 7h15m
Number Of Ingredients 9
Steps:
- 1. In 4- to 6-quart slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples.
- 2. Cover; cook on low setting for 7 to 8 hours.
- 3. Remove roast from slow cooker; place on serving platter. Cover with foil.
- 4. In small saucepan, combine cornstarch and water; blend well. Add apple mixture and juices from slow cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.
SLOW COOKER HONEY & MUSTARD PORK LOIN
Prep this honey and mustard pork loin in the morning to get a head start on Sunday lunch. Cooking it in a slow cooker creates beautifully succulent meat
Provided by Cassie Best
Categories Dinner
Time 6h30m
Number Of Ingredients 12
Steps:
- Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.
- Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.
- Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.
- Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.
- Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.
Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
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