Friday, February 24

Slow Cooker Cajun Pork Loin


I thought I would try something new other than the traditional pork loin I normally make a couple times a month in the crock pot. All three of us love how tender and juicy a tenderloin in the crock pot can be. This recipe also produces some really tasty juices to make a light gravy with and the pork practically melts in your mouth. Serve with your favorite potatoes and be ready for seconds!

Ingredients:
1 small onion
1 small green pepper
3 TBLS. butter
3 garlic cloves, minced
2 tsp. dried thyme
1 tsp. paprika
1/2 each salt, white pepper and pepper
1/2 tsp. ground mustard
1/2 tsp. hot pepper sauce
1 boneless pork loin roast (about 4 lbs)
2 tsp. cornstarch
2 tsp. cold water

Finely chop vegetables and saute in a large skillet with the butter until tender. Add garlic and cook 1 minute longer. Stir in all seasonings and hot pepper sauce.

Cut roast in half. Cut several slits in roast within 1/2 inch from the bottom. Place in slow cooker. Spoon vegetable mixture into the slits and over the top of the roast. Cover and cook on low 6 - 8 hours.

Transfer roast to a serving platter and cover to keep warm. Pour cooking juices from slow cooker into a small saucepan. Combine cornstarch and water in a separate bowl until smooth and then stir into the pan of juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the roast. 

3 comments:

Janice said...

Sounds great, I've been slow cooking pork today too, but not in a slow cooker!

Unknown said...
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J. Sperling Reich said...

I cooked this dish today. The vegetable spice mixture was relatively easy to prepare and once the loin was in the slow cooker there was little else to do. Using the corn starch mixture allowed the gravy to thicken very quickly, maybe two minutes.

I cooked a 2.5 pound loin for 7 hours. It came out a tad dry. Next time I will lower the cooking time. to see if that helps.

I served this dish with basmati rice and Spinach Madeleine to five people. The pork got rave reviews, especially with the gravy. So did the spinach. A warning though, the spinach dish is very spicy and when served with this particular pork loin may wind up clashing, rather than complementing.