Crockpot Pork Loin and Sweet Potatoes

2016-03-07 17.14.46RECIPE #208, DAY #256

ORIGINAL RECIPE: “Brown Sugar Pork Loin with Mustard” from 365 Slow Cooker Suppers by Stephanie O’Dea*

TIMING: 8 hours

DIFFICULTY: Easy

TOOLS: A crockpot or slow cooker

COOK TYPE: Crockpot/slow cooker

HEALTH: This is a great way to accomplish a healthy dinner with very little time investment and a tremendous amount of ease. Lean protein. Vitamin-rich veggie. With just a green salad, you get a gold star. (I don’t find you need a grain, due to the staying power of sweet potatoes, but you could add one of those, as well. Maybe an easy green-and-grain side?)

EXPERIENCE: Still figuring out the ol’ crockpot. I figured that a pork loin would be a great candidate, and I wasn’t wrong. I suppose that a carefully cooked pork loin seared in a pan and finished until blushing in the center would be better. You also sadly lose all the drippings in the too-sweet soda at the bottom of the cooker. But this works for one of those super harried family evenings. Which is what ours was.

Also, my husband and I found this meal to be a bit bland, but our kids–like most other kids–found bland to be a plus. Whipping up a flavorful sauce (like something apply or mustardy) would be perfect.

NOTES: Let the meat rest–tented with foil–for a few minutes before slicing against the grain.

It also might be worth it to brown the loin in a pan before throwing in the crock pot.

Serve the potatoes cut open, slathered with butter, and sprinkled with salt.

I don’t recommend cooking with aluminum, yet I do it sometimes. Like here.

***

  1.  In a crockpot, place a 2-3 pound pork loin salted and peppered all round. On the top, spread 1/2 cup brown sugar and 1/4 cup spicy brown mustard.
  2. Off to the side, gently pour 1 can of lemon-lime soda.
  3. Wrap 4 sweet potatoes in aluminum foil and nestle around the loin.
  4. Cover and cook on medium for 8 hours, until potatoes are nice and tender.

Serve carved on a platter with the previously sort-of discussed sauce and a green salad.

*Recipe changed from the original.

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