Pork Roast

½ to ¾ cup of baby carrots

3 to 4 medium potatoes cut into thirds

4 boneless pork loin chops (3/4” thick)

1 large onion sliced

1 envelope onion soup mix

2 cans (10-3/4 oz each) condensed cream of chicken soup

Place carrots and potatoes in a 3-qt. slow cooker. Top with pork chops, onion, soup mix and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 4 servings.

Comment:  While at the grocery store deli I saw that they ran a special one day a week on cooked, pork loin.  The price was wonderful and the size of the loin was rather large but I decided that after making a delicious sandwich I would find something else to do with what was left.  I found this recipe for a slow-cooker pork roast and just changed the cooking time since my roast was already cooked.  To make the adjustment use a large pot, place the potatoes, carrots and onions in the bottom, top with slices of the pork loin, mix the dry soup and canned soups together PLUS 1/2 CAN OF WATER! and pour over the pork, cover and cook on med heat until the potatoes are tender.  Mine took about 45 minutes to cook.  This is delicious.  (You can also make this using left-over beef roast).  My food testers all enjoyed their Pork Roast dinner.

Slow Cooker Pork Tenderloin

1 med. pork tenderloin 1/4 cup Soy Sauce 1 1/2 Tbsp. Yellow Mustard 2 Tbsp. Olive Oil 3 Tbsp. Honey 1 tsp. Onion Powder 1 1/2 tsp. Garlic Powder 3 Tbsp. Chili Sauce 1 small onion, chopped In a large non-stick frying pan heat the oil and sear the pork on all sides.  Set your slow cooker on medium, add the pork and allow to slow cook for 2-3 hrs. with the lid on.  Add 1/4 cup of water if needed.  Mix all remaining ingredients together.  Pour over pork and cook another 2 hrs. allowing the sauce to cook down to a glaze. Comment:  I love port tenderloin.  It's tender, moist, and usually very lean.  I love it enough that I keep 2 - 3 in the freezer at all times.  Another reason I love tenderloin is because it's so versatile.  With this dish the mixture of soy sauce, mustard, and garlic gave it a delicious blend.  The chili sauce and honey gave it sweetness yet a slight heat and the onion added yet another flavor making the whole combination perfect.  If you like tenderloin, you must try this one.

Taco Pork Chops - from 1983 cookbook (Mexican Pork Chops)

6 pork chops (1/2 to 3/4 inches thick)
1/2 tsp. salt
1 Tbsp. vegetable oil
3/4 cup uncooked rice
1 1/2 cups water
1 can (8 oz.) tomato sauce
1 pkg. (1 1/4 oz.) taco seasoning mix
1/2 cup shredded cheese
1 green onion cut into rings (optional)

Preheat oven to 350 degrees.  Sprinkle pork with salt.  Heat vegetable oil in frying pan.  Brown pork on both sides.  Drain on paper towels.  Spray 9 x 13 x 2 baking dish with non-stick spray.  Sprinkle rice evenly in the bottom of the dish.  Place pork on top of rice.  In a bowl combine water, tomato sauce, and taco seasoning.  Pour over pork and rice.  Cover tightly and bake 1 to 1 1/2 hrs. or until rice is done.  Remove cover, sprinkle with cheese and garnish with green pepper rings if desired.  Cover and bake for 15 minutes longer.  Serves 6

Comments:  This recipe was in a 1983 cookbook called Dixie Delights (St. Francis Hospital Auxiliary, Memphis TN).  The only change I made was my rice.  I used brown with wild rice which took 1 1/2 hrs. in cooking time due to the wild rice.  So if you use any other rice it will probably be done within the hour.  This dish came out with the pork chops being fork tender and the rice perfectly seasoned.  This is a dish I'll make many times again.

Smothered Pork Roast

2 1/2 lb. pork sirloin
1 Tbsp. olive oil
2 tsp. garlic, minced
1 can (18.5oz.) Progresso French onion soup
2 Tbsp. corn starch
water

In an electric frying pan, heat oil.  Add sirloin and slightly brown on all sides.  Add water, starting with 1 cup, adding more water as needed to keep meat from cooking dry.  Cover pan and cook 45 - 60 minutes depending on the thickness of mean or until a meat thermometer reaches 160 degrees.  When meat is done, in a bowl mix soup and corn starch.  Pour over meat and heat for 10-15 minutes or until soup is hot.

Comments - the original recipe called for pork chops.  I've adjusted it to work with a pork sirloin or tenderloin.  I cooked mine in an electric frying pan on high for browning and then reduced the heat to 300 for cooking.  But, this can be cooked in a Dutch oven on top of the stove. For changes, use a pre-seasoned cut of pork.  One that's already seasoned with garlic and maybe even a few herbs would be tasty.  This will also come out great by using a thick beef roast instead of pork.

Pork Tenderloin Au Jus

1 pork tenderloin (1 1/2 - 2 lbs.)
1 1/2 tsp. rubbed sage
1 tsp. minced garlic
1 tsp. thyme
1/2 tsp allspice
1/2 tsp. paprika
2 Tbsp. olive oil

Mix sage, garlic, thyme, allspice, paprika and olive oil in a shallow bowl.  Rub over tenderloin coating completely.  Place tenderloin in a deep pot.  On med. high heat brown on all sides.  Turn heat to low.  Add 1/2 cup of water, cover pot and cook 1 hr.  Spoon juice over meat when serving.

Comments:  My idea for this dish came to me when I found that I had a package of McCormick Recipe Inspirations.  The recipe on the package was actually for apple pork chops but I decided to "Think With My Taste Buds" and create something different using the herbs/spice included in the package.  And I couldn't have chosen a better piece of meat to work with than the pork tenderloin.  It picked up all of the flavors, it was juicy and tender and my kitchen has had a wonderful smell all day.