January 26, 2009

Lisa: Pork Roast

Remember how I'm trying to find main-dish recipes that I can memorize and make regularly? Well, I think this pork roast is easy and delicious enough that it might fit the bill. It's the first crock pot recipe I've tried that I'd classify as an unqualified success, and there's no sign of my pet peeve of crock pot dishes--the instruction to brown the meat before putting it into the crock pot. To me, the whole point of crock pot cooking is that the recipe is super easy and basically preps/cooks itself while you're at work or whatever. If you have to spend a bunch of time getting everything ready to go in the crock pot (including cooking things on the stove), then you might as well choose a regular recipe that doesn't take four hours to cook.

But I digress. Aside from adding a bit of cooking time--I think every crock pot is a bit different--and wishing I had one of those handy gravy-fat-separator dealies, I hardly had to think about it. If you decide to make this (and I think you should), save yourself a headache and cut the roast into nice slices with the electric knife when you're ready to serve. Also, see if you can talk Blake into making mashed potatoes to go with it.

Recipe from Simple & Delicious after the jump. My additions/changes are in brackets.

Pork Roast with Gravy, from Taste of Home: Simple & Delicious, February 2009

This home-style supper can be made [a day ahead]. Strain and skim the cooking juices, cover and store all in the fridge. Then reheat the pork to 165 degrees and finish the gravy in a pan [the next day].

1 boneless whole pork loin roast (3 to 4 lbs.)
1 can (14 1/2 oz.) chicken broth
1 cup julienned sweet red pepper
1/2 cup chopped onion
1/4 cup cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water

1. Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for [4-6] hours or until a meat thermometer reads 160 degrees and meat is tender.

2. Remove pork [and reserve some for another use if desired].

3. For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Slice pork; serve with [mashed] potatoes and gravy. Yield: 4 servings.

Posted by lisa at January 26, 2009 12:15 PM

The reason you brown the meat before you put it in the crock pot is to carmelize the outside and develop the delicious meat flavor. You could forgo that process and put it directly into the crock pot, but your missing out on some great flavor. You should in fact brown all sides of roasts before oven or cock pot cooking it for this very reason!! But yeah it doesn't simplify things does it? Also I love your face!!

Posted by: Jeremy on January 26, 2009 01:17 PM

Man I sound like such a know it all. I'm so sorry about that. Also I embarassingly(not a word??) spelled crock wrong

Posted by: Jeremy on January 26, 2009 01:19 PM
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