Slow Cooker Pork Loin Food

AMAZING PORK TENDERLOIN IN THE SLOW COOKER

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

SLOW COOKER PORK LOIN

Steps:

• Place meat in the slow cooker.
• Combine all remaining ingredients and pour over the pork.
• Cook on high 4-5 hours, or all day on low.

SLOW COOKER PORK LOIN

Steps:

• Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
• In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
• To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

SLOW COOKER PORK LOIN WITH APPLE COMPOTE

Steps:

• For the pork, combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18-inch square of heavy-duty aluminum foil and refrigerate for at least 6 hours or up to 24 hours.
• For the apple compote, melt 1 tablespoon butter in 12-inch skillet over medium high heat. Add onions, sugar and salt and cook until onions are golden brown, about 8 minutes. Add 1/2 cup apple juice and pepper and simmer until syrupy, 1 to 3 minutes. Transfer to oval shaped slow cooker.
• Melt remaining 1 tablespoon butter in now empty skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in raisins. Transfer to slow cooker.
• Nestle inverted (upside down) disposable 5 by 3-inch aluminum pan into apple mixture. Place foil wrapped pork on top of disposable pan, cover and cook on low heat until pork registers 140 degrees, 4 to 5 hours.
• Transfer pork to carving board, open top of foil, and let rest 20 minutes. Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4-inch-thick slices. Serve with compote.

SLOW-COOKER ARIZONA POBLANO PORK

Steps:

• Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

EASY SLOW-COOKED PORK TENDERLOIN

Steps:

• In a 5-qt. slow cooker, mix oil, soy sauce and steak seasoning. Add pork; turn to coat. Cook, covered, on low until a thermometer inserted in pork reads 145°, 1-3/4 to 2-1/4 hours. Let stand 10 minutes before slicing. Serve with mashed potatoes.

SLOW COOKER PORK TENDERLOIN

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet.
• Pour water, wine, and soy sauce over the top, turning the pork to coat.
• Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
• Sprinkle with pepper, cover, and cook on low setting for 4 hours.
• Serve with cooking liquid on the side as au jus.

PORK TENDERLOIN IN SLOW COOKER

Steps:

• Heat oil and sear pork tenderloin on all sides.
• Place in slow Cooker.
• Stir together, Maple syrup, soya sauce, mustard, Harissa, chicken broth, salt and pepper. Set aside.
• Saute shallots, garlic and mushrooms a few minutes.
• Deglaze pan with maple syrup mixture.
• Pour in Slow Cooker and cook for 7 hours on Low.
• Add potatoes last hour.

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

SLOW-COOKED PORK LOIN

Steps:

• Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker. , In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast.

SLOW COOKER PORK LOIN

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.

SLOW-COOKER PORK LOIN WITH CIDER AND PRUNES

Steps:

• Dry the roast with paper towels, then season with salt and pepper.
• Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes; add the rost to the slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• Add the onions and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in the garlic and cook for about 15 seconds.
• Stir in the wine, scraping up any browned bits.
• Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.
• Add the broth, cider, prunes, bay leaves, and thyme to the slow cooker.
• Nestle the carrots into the slow cooker around the edges.
• Cover and cook on LOW 5--6 hours, until the roast is tender and reads 165-175° on an instant-read thermometer.
• Transfer the pork to a carving board and tent loosely with foil.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• Discard the bay leaves.
• Set the slow cooker to high.
• Whisk the flour with the cream until smooth, then stir into the slow cooker.
• Continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.
• Stir in the mustard, lemon juice, and parsley and season with salt and pepper to taste.
• Untie the roast and slice 1/2 inch thick.
• Arrange the meat on a warmed serving platter and pour about 1 cup of the sauce over the top.
• Serve passing the remaining sauce separately.

SLOW COOKER PORK TENDERLOIN

Steps:

• Place pork loin into slow cooker.
• Stir tomatoes, onion, garlic, water, oregano, brown sugar, and chile powder together in a bowl. Pour mixture over pork loin.
• Set slow cooker to low setting and cook 6 hours.
• Remove tenderloin from pot. Slice or chop, and serve topped with some of the tomato sauce.