So anyway, we came home to a wonderful, warmed pork roast that Daniel made in the crock pot on his lunch break. He made it after he had gone to a crock pot cooking class at the church his mom works at. But of course, he changed the recipe a bit... and here's the end result, a perfectly tender and delicious carved up pork roast. Here's the recipe:
2 pork tenderloins (we only used one since it's just us, and we used a Boston pork roast instead - you could really use any cut of pork or chicken)
2 tbs. olive oil
Spice Rub:
Salt & pepper
1 tsp all spice
1 tsp chili powder
1 tsp cinnamon
1 tsp cayenne pepper
1/2 tsp dried thyme
Stuffing (optional)
2 sprigs fresh thyme
3 cloves garlic
Glaze
1 cup packed dark brown sugar
2 tbs. minced garlic
1 tsp tabasco (we used local Cleveland, TN brand Kahn's Island hot sauce - recommended)
1/2 cup orange juice
Directions
Daniel enjoyed his pork roast with a baked potato, stuffed with one of the roasted garlic cloves and cheese. Because potatoes are my LEAST favorite food - I know, weird, right? - Daniel doesn't often get to eat them. But my parents were kind enough to bring him some to work, just for him!
On Sunday I may try another crock pot recipe - a dessert. ^_^ I love desserts, I have a major sweet tooth and I think fake sweeteners are of the devil and I've never had a cavity and I think there is absolutely nothing wrong with sugar! It should stop being grouped with "fat" on the food pyramid! It should go down another notch, at least.
I also love garlic.... I mean, LOVE it. Last night I made garlic bread with FIVE cloves of garlic and I could smell it on my body for hours afterward. Mmm. There's still a roasted clove of garlic that was stuffed in the pork tenderloin that I need to find something to put on that isn't a potato!
Signing out!
Jennifer
Spice Rub:
Salt & pepper
1 tsp all spice
1 tsp chili powder
1 tsp cinnamon
1 tsp cayenne pepper
1/2 tsp dried thyme
Stuffing (optional)
2 sprigs fresh thyme
3 cloves garlic
Glaze
1 cup packed dark brown sugar
2 tbs. minced garlic
1 tsp tabasco (we used local Cleveland, TN brand Kahn's Island hot sauce - recommended)
1/2 cup orange juice
Directions
- Cut slit in middle of roast, stuff cloves and thyme sprigs (optional)
- Mix spice rub ingredients together in a small bowl and rub into pork tenderloin(s.)
- Heat oil in large skillet, brown spiced tenderloin on all sides, about 5-8 minutes. (we actually skipped this step and everything turned out fine)
- In small bowl, mix glaze ingredients. Place meat in the bottom of the crock pot. Cover with glaze.
- Either cook on high 2-4 hours or on low 6-8 hours. Enjoy!
Daniel enjoyed his pork roast with a baked potato, stuffed with one of the roasted garlic cloves and cheese. Because potatoes are my LEAST favorite food - I know, weird, right? - Daniel doesn't often get to eat them. But my parents were kind enough to bring him some to work, just for him!
On Sunday I may try another crock pot recipe - a dessert. ^_^ I love desserts, I have a major sweet tooth and I think fake sweeteners are of the devil and I've never had a cavity and I think there is absolutely nothing wrong with sugar! It should stop being grouped with "fat" on the food pyramid! It should go down another notch, at least.
I also love garlic.... I mean, LOVE it. Last night I made garlic bread with FIVE cloves of garlic and I could smell it on my body for hours afterward. Mmm. There's still a roasted clove of garlic that was stuffed in the pork tenderloin that I need to find something to put on that isn't a potato!
Signing out!
Jennifer
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