Slow Cooked Pork Loin With Dried Cherries And Baby Onions Recipes

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SLOW COOKER/CROCK POT CRANBERRY PORK LOIN ROAST



Slow Cooker/Crock Pot Cranberry Pork Loin Roast image

If you like lots of gravy then double the whole cranberry sauce and French dressing, for a a larger roast adjust cooing time --- this also may be made successfully cooked in the oven at low temperature.

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 (3 -3 1/2 lb) pork loin roast
5 tablespoons oil, divided (or use as much as needed)
0.5 (1 ounce) package dry onion soup mix
fresh ground black pepper
1 1/2 teaspoons garlic powder
8 garlic cloves (optional or use as many as desired, I use lots!)
1/3 cup French dressing
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce

Steps:

  • Using a strainer separate the dried onions from the dry powder; place the dry onions in a small bowl.
  • Heat about 3 tablespoons oil in a skillet over medium heat.
  • Rub the roast all over with 2 tablespoons oil, then season the pork loin with the onion soup powder, black pepper and garlic powder.
  • Brown the roast on all sides in hot oil then allow to cool slightly or enough for easy handling if stuffing with the garlic cloves (if your cloves are very large I suggest to slice in half).
  • Make small slits all over in the roast, then stuff with garlic cloves (this is only optional).
  • Place the roast in the slow cooker.
  • In a bowl whisk the French dressing with the cornstarch until smooth then add in the cranberry sauce and dried onions; mix until combined.
  • Pour the mixture over and around the pork.
  • Cover and cook on HIGH heat for 4 hours or on LOW for about 7-8 hours or until the pork reaches internal temperature of 160 degrees F.

Nutrition Facts : Calories 773.6, Fat 39.6, SaturatedFat 10.2, Cholesterol 183.9, Sodium 460.8, Carbohydrate 36.4, Fiber 1.1, Sugar 31.3, Protein 65.8

AMAZING PORK TENDERLOIN IN THE SLOW COOKER



Amazing Pork Tenderloin in the Slow Cooker image

This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!

Provided by chowsito

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h15m

Yield 6

Number Of Ingredients 7

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
¾ cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Steps:

  • Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 5.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 1.2 g, Sodium 917.5 mg, Sugar 0.6 g

PORK TENDERLOIN WITH DRIED CHERRIES



Pork Tenderloin with Dried Cherries image

Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. -Kathy Fox, Goodyear, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup chicken broth
1/3 cup dried tart cherries
1/4 cup brandy
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
1 pork tenderloin (1 pound), cut into 1-inch slices
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon butter
1 shallot, minced
1/4 cup heavy whipping cream

Steps:

  • In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.

Nutrition Facts : Calories 269 calories, Fat 12g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

A NICE SLOW-COOKED PORK



A Nice Slow-Cooked Pork image

Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.

Provided by Lori Evans

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste

Steps:

  • Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  • Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 34.3 g, Cholesterol 84.3 mg, Fat 19.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 6.9 g, Sodium 630.2 mg, Sugar 5.7 g

SLOW COOKER PORK LOIN



Slow cooker pork loin image

Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 5h30m

Yield Serves 4-6

Number Of Ingredients 12

1½ tsp fennel seeds
3 sprigs fresh thyme
2 garlic cloves
2 tbsp rapeseed or olive oil
300g shallots
about 1.8kg pork loin, skin removed and fat well-scored (cut from the thicker end of the joint)
1 small celeriac, peeled, quartered and cut into chunks
2 eating apples, such as braeburns or coxs, peeled, cored and cut into wedges
150ml white wine
250ml chicken or pork stock
1 tbsp honey
1 tbsp Dijon mustard

Steps:

  • Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
  • Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
  • Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
  • Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

Nutrition Facts : Calories 597 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium

SLOW COOKED PORK LOIN WITH DRIED CHERRIES AND BABY ONIONS



Slow Cooked Pork Loin With Dried Cherries and Baby Onions image

This recipe offers a flavorful take on pork loin, marinated in a honey-orange juice mixture and slowly cooked with cherries and onions.

Provided by 1PugMom2

Categories     Pork

Time 4h

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup honey
1 cup orange juice
1/4 cup white wine vinegar
1/2 teaspoon dried rosemary
1 teaspoon ground cumin
1 (2 lb) boneless pork loin, end tied
1/4 cup flour
1 tablespoon olive oil
2 yellow onions, cut into 16 wedges
1 cup dried cherries
3 cups cooked rice, for serving
1/3 cup chopped parsley, for garnish

Steps:

  • In a gallon size Ziploc Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.
  • Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.
  • Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.).
  • Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked inches Sprinkle with parsley, if desired.
  • chef's notes.
  • Slow cookers vary, so start checking meat for doneness after about 2 hours.
  • To prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. Next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop. Add the onions, cherries and reserved marinade from Step 2. Cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees F. Allow the pork loin to rest for 5 minutes before slicing.
  • Pair leftover pork with crusty bread for sensational sandwiches.

SLOW-COOKED CHERRY PORK CHOPS



Slow-Cooked Cherry Pork Chops image

I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (8 ounces each)
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Additional cherry pie filling, warmed, optional

Steps:

  • In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.

Nutrition Facts : Calories 371 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

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