Crock-pot pork loin rib end roast?

July 22nd, 2012

I have a 2lb pork loin roast in my refrigerator and the man won’t be home from work for at least 6 more hours. I was thinking about putting it in the crock pot and letting it cook for the day but I’m not sure what I should do with it. I don’t have too many ingredients and no fresh vegetables but I may have some canned green beans and corn though…maybe a soup in there but I’m not sure.. possibly some bbq sauce… Lol what do I do??

I cook pork loin in the crock pot sometimes and it’s really good!

Heat a heavy pot on medium-high and brown the meat in some butter on all sides. Then put it in the crock-pot. In the same pot, cook some finely chopped onions til soft, then drop in some chopped garlic and cook for about a minute. Put that in the crock pot. If you have some fresh or dried thyme put some in along with a couple of rosemary leaves. If you have some chicken broth put in about 2 cups. (Bouillon cubes with 2 cups of water will work, too.) If you have any white wine, substitute a cup of wine for a cup of chicken broth. If you don’t have chicken broth, bouillon or wine, use 1 cup of water and the meat will make its own broth. Cover and cook on high 4-6 hours til the meat shreds easily with a fork. Then serve over rice or mashed potatoes.

EDIT: Oh, no, you don’t want to drain the juice! The juice is the best part! It’s juicy and meaty and moistens the meat. But, adding a can of cream of mushroom soup would be good, too. I’ve done that, also, but I use the juice with the soup instead of milk or water–it’s delicious.

3 Responses to “Crock-pot pork loin rib end roast?”

  1. *EMMA LAURAS*MOMMA

    Do you have rosemary (fresh or dry) and garlic powder? Chicken broth or bouillion cubes?

    I mix some rosemary and garlic powder into some vegetable oil and set that aside. Put a little fat (oil, lard, butter, whatever) and heat up a pan. Rub the roast in salt and pepper, rub it down in the oil with the rosemary and garlic. Brown it on all sides. Put it in the crock pot. De glaze the pan with the chicken broth (14 oz). Pour it over the roast. On high for 4 hours.
    References :

  2. SugarCat

    I cook pork loin in the crock pot sometimes and it’s really good!

    Heat a heavy pot on medium-high and brown the meat in some butter on all sides. Then put it in the crock-pot. In the same pot, cook some finely chopped onions til soft, then drop in some chopped garlic and cook for about a minute. Put that in the crock pot. If you have some fresh or dried thyme put some in along with a couple of rosemary leaves. If you have some chicken broth put in about 2 cups. (Bouillon cubes with 2 cups of water will work, too.) If you have any white wine, substitute a cup of wine for a cup of chicken broth. If you don’t have chicken broth, bouillon or wine, use 1 cup of water and the meat will make its own broth. Cover and cook on high 4-6 hours til the meat shreds easily with a fork. Then serve over rice or mashed potatoes.

    EDIT: Oh, no, you don’t want to drain the juice! The juice is the best part! It’s juicy and meaty and moistens the meat. But, adding a can of cream of mushroom soup would be good, too. I’ve done that, also, but I use the juice with the soup instead of milk or water–it’s delicious.
    References :

  3. Kimberly

    I like sugar cats idea. But I would drain the juice 2 hours before done. And add in a can of cream of mushroom soup. Then serve it over rice. It is yummy. And my lo eats it up. Save the beans to serve on the side.
    References :

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