Garlic Balsamic Pork Loin in a Crock Pot

This recipe came from one of my usual habits and that would be looking for the best deal on the largest piece of meat. This recipe I grabbed a Poin Loin for an extremely low price. I was able to make this recipe and still get enough to make 6 one inch cutlets for another meal or two. I searched the internet for the right recipe and found this one. I love Balsamic Vinegar and make my own vinegars so this was even more exciting.  

Here is what you will need

Ingredients- Crock Pot

• 3 pound pork loin
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp ground pepper
• 1 cup broth (I use vegetable broth but chicken is ok also)
• 1/3 cup olive oil
• 1/8 cup of Balsamic Vinegar
• 4 garlic clove peeled and smashed
• 1/2 teaspoon of Italian Spices ( I think that we all have our own version of Italian Spices but I used 21 Seasoning Salute from TJ ) 

Before we start let's talk Italian Spices there are several different brands. I make a lot of my own spice blends. Italian Spice is a combination of a few key spices but each bottle is different. I have made my own spices for a long time .To grow, dry and grind gives you pleasure in making your own and it is flexible regarding the ingredients. If you look under the Recipe Tab at the top of the page and scroll down to Sauces, Rubs and Syrups you will find them. Not now you need to stay here for now. 

Mix all the spices together in a small bowl and set it aside

Clean and dry your pork 

Rub your pork all over with the seasonings you mixed in the bowl

(Save the Italian Spices/mixed season mix for the glaze)

The best way to keep the moisture in your pork loin and get a nice crisp outer crush is to sear your pork in an iron skillet. I always use cast iron because it gets the heat no other pan can. You can use a regular frying pan just get the crust like the picture to the left. No matter how you do it get the crusty outer skin. 

Put the broth you are using into your crock pot. Once seared put your pork into the crock pot keeping the fat side up.

Next take your Italian/Mixed spices, olive oil, balsamic vinegar and garlic and put it into a blender to make a glaze. Coat your pork loin with this either with a brush or like I did just pour it on top. Those flavors and extra sauce really make a good gravy type sauce for the pork once cooked. 

Cook the pork on warm/low for 4 hours or until the pork reads an internal temperature of 145 degrees.

I apologize for no after picture the family was over and we were so busy talking, laughing and what not I forgot. But it was delicious. I made some boiled potatoes with the skins on and mashed them adding butter, milk and ranch dressing (s easy and yummy) and steamed asparagus on the side. 

Pork with String Beans

This was good and healthy to......the thing that gets me is how different things taste when they are not made in a restaurant but fresh from the pan....

The House of Chan Cookbook.....1952


I take these recipes right out of the book so if it seems wacky it is the original recipe. These days sometimes I think we do add to much information. 

Pork with String Beans 

1 pound of young green string beans
2/3 pound ground pork shoulder
2 tablespoons cooking oil
1 small piece garlic smashed
2 tablespoon soya sauce (they really spell it this way)
1/2 teaspoon salt
1 onion, diced, or 1/2 cup canned water chestnuts, drained and chopped
1 1/2 cups boiling water
1 tablespoon cornstarch
1/4 cup cold water
1/2 head green lettuce chopped

Wash the beans, cut crosswise in very small pieces. These look funny they are from my garden and kind of striped. I cut them in half again to make smaller sizes. They tasted great.

Saute the meat in hot oil with the garlic. Stir and cook until browned. Add salt, onion, water  cook 1 or 2 minutes and stir. Add the beans and boiling water mix.

Cover the pan, bring to boiling point, and cook for 2 or 3 minutes stir again. Cover and cook 2 minutes. Mix cornstarch and cold water together and add. Stir into meat and beans. Stir and cook till sauce is thickened.

Place the chopped lettuce on a warm serving dish. Pour the meat mixture over it. This is a super easy great meal for any time. 

Pulled Pork in a Crock Pot

Pulled Pork Sandwiches. I have to admit I have never been a good pork cooker. The meat (pork) just seem to always turn out to tough or to tough or tougher. Never fails. No fault of the pork. When I saw this recipe for pulled pork I said to myself YES. This turned out so good I will make it over and over and for parties with a nice cold beer this summer!

 I added one of my own ingredient but only one this time. Some cayenne power and only a smig-in for me! I love my food spicy. I use to put Tabasco on the kidz food when they were little thus the love of all things spice for them. Oh the joy of motherhood!

I cooked mine in my little ole' (25 years) crock pot. In the crock pot I left it on low for 5 hours..Mine is so old it only has low or hot. This made it easy to do other things but you could do it in a dutch oven or any big pot. Just make sure you are home you can not leave it like a crock pot. And stir it every hour or so.

Ingredients

3-4 lb. boneless pork roast
1 large onion (sliced or chopped)
2 garlic cloves (whole)
1 cup ketchup
3 Tbsp. Cider vinegar
1 Tbsp. Dijon mustard
2 Tbsp dark molasses
1 tsp. onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp. Tabasco
1/2 tsp. salt

Any crispy yummy buns that will hold that drippy deliciousness. I used bread I had made fresh. 

Scatter onions and garlic clove on the bottom of your slow cooker.

Combine all the spices into a large bowl mix and apply to your pork. 

Once completely covered pop your pork into you cooker and make the glaze.

In a bowl combine all the other liquid ingredients ketchup, tabasco, Dejon mustard and molasses.

Cover and cook on low until the pork is fork tender. About half way through the cooking take any large pieces of pork that have not already fallen apart and shred them. I like to shred it so the flavor goes through the meat while still cooking. Once it is cooked heat your rolls and serve hot. Yummy in the Tummy and you will eat it all the way!

Stuffed Double Pork Chops

Ok this is a good one I need to say. First it has been so long since I stuffed any meat. I like the large amount of parsley they use I am a parsley lover. Any herb that you like can actually be substituted in this recipe. Pork is truly the other white meat. When herbs can come out of my garden then it makes it even Betta.








You all know how much I love my vintage cook book selection. This one was so ahead of it's time with Herb's.







Alright then the book for today is Herbs for the Kitchen.....1943


Double Pork Chops Stuffed
This makes 4 servings

4 double pork chops at least 3 inches, cut with a "pocket" on the meat side
1/2 lb spinach
1 garlic clove
1 tablespoon olive oil
1/2 cup chopped Parsley
1/2 teaspoon Thyme
1 teaspoon Summer Savory (spice)
A Pinch Sweet Basil
1/2 cup dried bread crumbs
salt and pepper
1/3 cup hot water
2 tablespoons dry white wine

* I adjusted the of the size pork in my recipe which changed the time to cook by half.

NOTE: I do a lot of cooking so I will buy a whole pork roast and cut my own chop. This way I have control over the size. Also I can brine the roast prior to making any recipe to tenderize the pork. This guarantees it always comes out tender not tough like pork which can happens due to it's lack of fat. I will post a brine recipe and instructions in another post!





Wash spinach, salt it, and cook it without water for 10 minutes. This takes less time but it depends on the flame. Keep it low. The spinach has a lot of liquid in it so it is ok. Drain and chop.





 Mince garlic and fry in oil for 5 minutes. Careful not to burn.









Add your parsley, herbs and stir well.  Now add bread crumbs, spinach, salt and pepper to taste and simmer on low for 5 minutes.


Let cool, then stuff pockets of chops with this mixture.







Time to stuff those babies. My chops are about an inch thick give or take. I cut the chops open enough to stuff approximately 1/4 to a 1/2 cup of stuffing into each chop. Give or take.







Bake chops at 325 degrees for 45 minutes, basting every 10 minutes with basting liquor of the hot water, wine and salt to taste.

Almost done forgot to take a picture when I stuffed them. I was excited and hungry.

Now, back into the oven! 










I loved it...Made some wild rice to go with it and salad form the garden.

If I keep doing this I'm going, will did gain weight at quite a fast pace..thus the morning walks are getting very brisk

Enjoy