Country Style Pork Loin Recipes

Steps:

• Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Steps:

• Cut pork roast in half.
• In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one piece at a time, and shake to coat.
• In a large skillet, brown pork in oil over medium-high heat.
• Transfer to crock pot.
• Pour broth over pork.
• Cover and cook on low for 5-6 hours or until tender.
• Remove pork and keep warm.
• For gravy, pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides., Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.

Steps:

• The previous night, soak the black beans in a bowl of water. This will allow them to expand in preparation for cooking. In the morning, drain and rinse. Set aside.
• Place bacon in a frying pan on Medium/High heat. Cook until crispy. (You might want to cook more than the specified amount because you know you're going to be nibbling.) Remove to paper towels to drain.
• Cut pork into 1-1/2" chunks. Place them in a bag with the flour, and shake to coat. Place them in the frying pan with the hot bacon drippings, and brown. Remove to the paper towels to drain.
• Cut each onion into 8 chunks. Add to the hot drippings and flour residue and stir for about a minute. (You should still be on the Medium/High setting) Add the balsamic vinegar and stir. This will deglaze the pan while you are softening the onions. It should be smelling pretty good in your kitchen right about now!
• Pour this into the crockpot (brown bits and all) and add the pork and the bacon, which you have broken up into several pieces.
• Add in the beans, barley, celery, carrots, broccoli, garlic, broth concentrate and water. Stir.
• Cover and cook on LOW for 7 - 8 hours.
• After 6 or 7 hours, check the beans. They should be firm but not hard. If they are still hard, replace the lid and check again in another hour. When they are cooked -- add in the salt, pepper and pasta. Give it a good stir, then replace the lid, cooking for another hour or until the pasta is done to your likeness.
• Enjoy!
• IMPORTANT: Salt prohibits the beans from cooking properly. Do Not add the salt before the beans are done. Although there is salt in the broth concentrate, it isn't enough to affect the cooking process.

Steps:

• Spray the inside of your slow cooker with non-stick cooking spray.
• Place carrots in the bottom of the slow cooker.
• Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
• Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
• Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
• Remove roast from slow cooker and using a slotted spoon, remove the carrots.
• Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
• Serve with mashed potatoes and pour gravy on top.