Hard to believe more than a month has passed since I've shared a recipe here! That's what moving across town will do for you, friends. I haven't had the opportunity to bake and cook as much as I like all month, so I am making up for that lost time now that we are settling into our new digs in the wilds of Covington. By wilds I mean a little old subdivision out by Jackson Lake. ;o) We baked up a mess of brownies and rice krispy treats (do they even count as baking?) yesterday for the monthly band bake sale and today, I am slow cooking a pork loin for Mr. One Fabulous Mama, the teenager, and the Littles. It's one of their favorites that doesn't make it into the regular weekly meal rotation. I do another pork loin with garlic, rosemary, and white wine, but this is the one they request most often.
Place a 3 pound pork loin in a slow cooker. In a mixing bowl, add one packet of onion soup mix, one cup of red wine, one cup of water, 2 tablespoons soy sauce, 3 tablesoons minced garlic, 1 teaspoon black pepper, and salt to taste. Pour the mixture over the roast. Cook on low heat for 4 to 6 hours.
Remove the roast from the slow cooker, strain the juice over a cheese cloth, and place it in a 2 quart pot on the stove top. Mix 2 teaspoons corn startch with a little water until dissolved and use this to thicken the juice into a gravy.
Serve with mashed potatoes, candied baby carrots, and a spinach salad. If you have any leftover meat, shred it, add barbeque sauce, and make some of the best sammies you've ever tasted!
Peace, B.
Place a 3 pound pork loin in a slow cooker. In a mixing bowl, add one packet of onion soup mix, one cup of red wine, one cup of water, 2 tablespoons soy sauce, 3 tablesoons minced garlic, 1 teaspoon black pepper, and salt to taste. Pour the mixture over the roast. Cook on low heat for 4 to 6 hours.
Remove the roast from the slow cooker, strain the juice over a cheese cloth, and place it in a 2 quart pot on the stove top. Mix 2 teaspoons corn startch with a little water until dissolved and use this to thicken the juice into a gravy.
Serve with mashed potatoes, candied baby carrots, and a spinach salad. If you have any leftover meat, shred it, add barbeque sauce, and make some of the best sammies you've ever tasted!
Peace, B.
