Crockpot Pork Loin

This crockpot pork loin recipe could not be simpler. And it tastes great. Pork Tenderloin is a boneless joint suitable for pork roasts in crockpots. It isn't a cheap joint, but you can be lucky, as I was, and find it in the reduced section of the chiller shelves.

Serves:


Two

Preparation time:


Ten minutes

crockpot pork loin

Ingredients for this Crockpot Pork Loin Recipe

1 lb. (500 gms.) Pork Loin
Two Yams, (sweet potatoes)
A can of chopped Tomatoes
One chopped Onion
One chopped Green Pepper
Two cloves of Garlic
A tablespoon of Worcester Sauce

Cooking Method for this Crockpot Pork Loin Recipe

Peel and chop the Yams, then put all the vegetables in the slow cooker, add the tomatoes, half a cup of water, and give a quick stir.

Place the Pork Loin on top of the vegetables, drizzle the Worcester sauce over it, and place the crushed garlic on top so that the flavour will enter the pork during cooking.

Cook for eight hours on low, or four hours on high.

Tips

Chop the vegetables into fairly large chunks to support the meat.

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Slow Cooker Pork Tips

Value cuts of pork to ask for are:
Head, or cheeks: pig's cheeks are excellent, very cheap, and easy to handle.
Collar or Neck End: Comes from the back of the neck and can be used for steaks, chops or a joint.
Feet or trotters: Unfashionable, but come out of a slow cooker tender and juicy.
Chump: From the hip of the animal. Sold as chops, steaks and small joints.
Hock: The upper part of foreleg. A cheap cut full of flavour.
Ribs: Slow cooker pork ribs are a very popular dish.
Shoulder: Cheap, richly flavoured and great in pork roast recipes for crockpot.

In a fridge, small pieces of pork or pork mince will keep for one or two days. Large joints will keep for as long as five days (Check the use by date).

Pork intended for freezing should be frozen as soon as possible and used within six months.

Remove packing, place pork on a covered plate and defrost in the fridge, allowing five hours for every pound (500 gms.) of meat.

Keep cooked pork in the fridge and use within two days.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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