Pork Loin Roast

biig said:

Quoted message said:

Our store had pork loin roasts on sale and I planned to oven roast
it tomorrow, but got a last minute appointment with my dentist (I
lost a filling on the weekend). So now I won't be home in time to
do it. Has anyone done one of these in the slow cooker? I'd hate
to spoil a good roast....Thanks Sharon

--

I have. One day last summer when it was just too hot to cook on the stove
and I had one needing to be used up. What I did was make little cuts in the
loin and inserted garlic slices. The pork loin was placed on on a bed of
onions and celery. I added some chicken broth that needed to be used for
moisture. Then I laid some rosemary on it and placed some onion slices on
top. I had posted the same request back then. Mr Libido Incognito and
Renee posted ideas and I took some from both and added them to my own to
come up with the above. It was moist and tasted pretty good.

Debbie

"The two most common elements in the universe are hudrogen and
stupidity." Harlan Ellison

biig said:

Our store had pork loin roasts on sale and I planned to oven roast it
tomorrow, but got a last minute appointment with my dentist (I lost a
filling on the weekend). So now I won't be home in time to do it. Has
anyone done one of these in the slow cooker? I'd hate to spoil a good
roast....Thanks Sharon

I assume it's in the fridge... roast it the next day. In fact if you
can squeeze in the time season it in advance.

Sheldon

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Our store had pork loin roasts on sale and I planned to oven roast it
tomorrow, but got a last minute appointment with my dentist (I lost a
filling on the weekend). So now I won't be home in time to do it. Has
anyone done one of these in the slow cooker? I'd hate to spoil a good
roast....Thanks Sharon

Well, here is a traditional Northern German receipe that works well with
loin roasts (although shank ends are better). You stick your pork into
the slow cooker (skin on, bone in) with a cup of water, pinch of salt
and, depending on the size of the family, a goodly amount of 1/2"-3/4"
cubes of diced swedes (called rutabaga I believe in the US). Simmer for
some hours.
About 3/4 to 1 hour before serving you add the same amount of diced
potatoes as you had swedes before.

You serve the meat with mustard on the side, and sprinkle white pepper
over the vegetable stew on the plate - to taste.

This gets even better the second day, when re-heated. Like many stews.
Fantastic winter food; really puts a glow in your belly.

Name of the dish is "Reubensnübbels" pronounced like ROY-bm-s_nibbles

The one thing to observe when cooking this dish is that the swedes will
give up a lot of water - so you want to be as sparse as you can get away
with when you first put this on the boil - otherwise you end up with a
thin soup instead of a very thick pork-and-vegetable stew.

-Peter

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firstname dot lastname at gmail fullstop com

Sheldon said:

biig said:

Our store had pork loin roasts on sale and I planned to oven roast it
tomorrow, but got a last minute appointment with my dentist (I lost a
filling on the weekend). So now I won't be home in time to do it. Has
anyone done one of these in the slow cooker? I'd hate to spoil a good
roast....Thanks Sharon

I assume it's in the fridge... roast it the next day. In fact if you
can squeeze in the time season it in advance.

Sheldon

I got home earlier than I expected and had time to do the roast. I
butterflied it, spread minced garlic, tarragon, and put in prepared
stuffing. Tied it with string and roasted it on a rack for 1 hr. It
was delicious. ..........Sharon

Interesting.. On the same topic, I was browsing in my freezer and found
an old pork roast dated a couple of years ago. Took it out, defrosted,
poured a cup or two of water with a tsp or two of liquid smoke in it
over the roast. Put a big dollup of salt on it, covered tightly,
roasted at 350-400 degrees for 2-3 hours. Then shredded it. Just had a
sandwich of it. Gooood stuff. Pork is cheap and very under-rated IMHO.

biig said:

Sheldon said:

biig said:

Our store had pork loin roasts on sale and I planned to oven roast it
tomorrow, but got a last minute appointment with my dentist (I lost a
filling on the weekend). So now I won't be home in time to do it. Has
anyone done one of these in the slow cooker? I'd hate to spoil a good
roast....Thanks Sharon

I assume it's in the fridge... roast it the next day. In fact if you
can squeeze in the time season it in advance.

Sheldon

I got home earlier than I expected and had time to do the roast. I
butterflied it, spread minced garlic, tarragon, and put in prepared
stuffing. Tied it with string and roasted it on a rack for 1 hr. It
was delicious. ..........Sharon