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LEAKAY59's Photo LEAKAY59 SparkPoints: (45,593)
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10/17/09 10:42 A

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***SUBMITTED BY CAROL_***

Thanksgiving Pork Loin (Crock Pot)

My pork loin experiment turned out good, except the cranberries I picked out, don't recommend, and won't use again. I can't help but thinking this would be an excellent recipe to use squash with (butternut, acorn, etc.), instead of sweet potatoes. But I used what I had on hand. The herb packette called for 1.5lb tenderloin, my loin was 3.5 - 4 lbs, so I made some adjustments.

Skillet:
~Spray large skillet with cooking spray.
~Brown all sides of well-trimmed loin.
~Remove from heat and add a pkg of Lipton Onion and a pkg of Herbed Pork Loin Season & Bake mix with the bag on the side (reserving the bag for future use another time of course).
[I had these on hand and don't buy them anymore; using your own is healthier.]
~I added poultry seasoning.
~Rub spice mixes in, one side at a time thoroughly.

Crockpot:
~Peel and cube 3 sweet potatoes into crockpot, placing them on the bottom ensures they'll get done.
~Add pork loin (cut in half to make it fit if you don't have an oval crockpot).
~Add 4 apples, peeled and sliced into eighths, whatever type you prefer.
~Add a TBSP of water to skillet, stir to dissolve herb clumps, and pour into crockpot.

I cooked for 12 hours in an older (slower) crockpot. Makes a very flavorful sauce which I added cornstarch to, and made into gravy with mashed potatoes the next day. My policy is to never brown meat first, but I have to say the browning of the meat first DID make a difference, and for pork loin at least, I WOULD brown it again in the future. The browning plus the herbs rubbed in made a nice brown and tasty outer edge, and when I took it out it was not slimy.

I'm going to make green enchiladas with the leftover meat.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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LEAKAY59's Photo LEAKAY59 SparkPoints: (45,593)
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6/13/09 2:50 P

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***SUBMITTED BY CHEFSOPHIE***

Slow Cooker Char Siu Pork Roast

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Ingredients
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth


Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Yield
8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Nutritional Information
CALORIES 227(38% from fat); FAT 9.5g (sat 3.1g,mono 3.9g,poly 1.1g); PROTEIN 21.6g; CHOLESTEROL 73mg; CALCIUM 30mg; SODIUM 561mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 12.7g


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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LEAKAY59's Photo LEAKAY59 SparkPoints: (45,593)
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6/13/09 1:39 P

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***SUBMITTED BY TINKERSPELL***

Tink's Cassoulet

Mind you, mines probably not entirely authentic... after all, I left out the duck comfit (sigh... I love comfit).

1 lb cooked pork (I used lean smoked sausage since that's what I had in the house)
2 medium onions
1 T olive oil
1 red bell pepper
1 clove garlic
2 large tomatoes
4 cans navy beans (drained and rinsed)
1 cup organic chicken stock
1.5 T Herbs de Provence
salt and pepper
hunk of leftover baguette for breadcrumbs

Chop onion and bell pepper. Saute in olive oil until onions are translucent. Add minced garlic clove and saute an additional minute. Put all ingredients except breadcrumbs into the crockpot. Mix well, cook on LOW 6-8 hours. Mince breadcrumbs in food processor and sprinkle across cassoulet approx. 15 minutes before serving. Serve with green salad and fresh fruit.

As a note, I sliced the smoked sausage into about 3/8 inch thick slices so it was really distributed through the dish. You can use whatever leftover pork roasts you might have in the house, and if you have the calories to spare, you could chop a slice of bacon to cook with the onions for a little more punch... and to make up for the comfit. (sniffs)

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 12:40 P

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***SUBMITTED BY QUILTBUGJ***

-= Exported from BigOven =-

Chinese 5 spice powder pork chops

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:


-= Ingredients =-
1/2 cup hoison sauce
6 teaspoons Tbsps. soy sauce
6 teaspoons sherry vinegar
6 teaspoons Honey
3 teaspoons Sesame Oil
3 teaspoons Ginger
4 teaspoons Garlic ; minced
2 teaspoons Chinese 5 spice powder
6 boneless pork chops (about 3/4 to 1" thick)

Mix all ingredients except pork in a small bowl. Pour into crock pot and add pork. Spoon some of the sauce on top of the pork.

I serve it with bok choi and mashed potatoes.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 12:27 P

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***SUBMITTED BY ALAMOGAL1963***untitled.

I put about 2 pounds of super lean pork roast in the CP with a bag of Craisins, 1 cup of chicken broth, 1/8 tsp Nutmeg, 1/8 tsp Ground Cloves, 2 tbs honey, juice of one orange and as much grated orange peel as I could get off that thing. Ill serve it with white rice tonight.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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DJP_21's Photo DJP_21 Posts: 120
3/12/09 10:32 A

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(From Fitness magazine)

Red Beans Over Spanish Rice

Makes: 6 to 8 servings

Ingredients
2 cups dry red beans or dry kidney beans
5 cups cold water
1 tablespoon vegetable oil
3/4 pound boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tablespoon ground cumin
4 cups water
1 6-3/4-ounce package Spanish rice, cooked
Fresh jalapeno peppers, sliced

Directions
1. Rinse beans; drain. In a large saucepan, combine beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.
2. Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.
3. Heat oil in a skillet over medium-high heat. Cook pork in two batches; drain fat.
4. Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.
5. Cover; cook on low heat 10 to 11 hours.
6. Using a slotted spoon, remove beans and pork. Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

Nutrition facts per serving: 344 calories, 19g protein, 68g carbohydrate, 1g fat (0g saturated), 17g fiber

picture: images.meredith.com/fitness/images/2
00
9/02/ss_100678841.jpg


Edited by: DJP_21 at: 3/12/2009 (10:41)
"When I dare to be powerful - to use my strength in the service of my vision, then it becomes less and less important whether I am afraid." --Audre Lorde


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CAROL_'s Photo CAROL_ SparkPoints: (0)
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10/15/08 11:06 P

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Cranberry - Apricot Pork Roast
from Prevention.com/slowcooker

Ingredients
1 cup chopped cranberries
1/4 cup quartered dried apricots
1/2 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup chopped shallot or onion
2 teaspoons cider vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon grated fresh ginger
2 pounds boneless pork loin roast
Snipped chives or scallion greens (optional)

Directions
In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top.

Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender.

Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 8 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

Nutritional facts per serving
Serves 8
Calories 246.6 cal
Fat 7.9 g
Saturated fat 2.6 g
Cholesterol 95.3 mg
Sodium 489.6 mg
Carbohydrates 8.1 g
Total sugars 4.7 g
Dietary fiber 1.3 g
Protein 34 g
Potassium 677.10 mg
Sodium 489.60 mg
Vitamin a 342.70 iu
Phosphorus 326.30 mg

I haven't tried this yet.

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PANDORASPOCKS's Photo PANDORASPOCKS SparkPoints: (3,643)
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3/16/08 5:58 P

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This is a recipe I made up when I bought some pork chops for a dollar a pound and wanted something that would cook the sides and meat all in one dish. I will warn you, if you're not a fan of salt, you might cut down on the dry onion mushroom soup mix and/or the season salt. Also, you can cut back on the number of chops and leave the rest of the ingredients (except maybe the seasonings) the same if you only have a small crock pot. We use a 7 quart crock pot to feed everyone and then have leftovers so you'll need to adjust accordingly for a smaller slow cooker.

Crock Pot Pork Chops and Vegetables

8 lean pork chops (bone-in or boneless)
1 lb peeled baby carrots
4 med potatoes peeled and sliced (about 1/4 inch thick)
1 can cut green beans drained and rinsed
2 cans 98% fat free cream of mushroom soup
1 small onion sliced
1 pkg (envelope) dry mushroom onion soup mix
1 4oz. can sliced mushrooms drained
1 tbsp olive oil
Season salt (I use Lawry's) & pepper to taste
Cooking spray

Season pork chops with season salt and pepper and brown in skillet in olive oil (this step isn't necessary if you don't have the time, but browning the chops adds another layer of flavor in my opinion).
Spray inside of crock pot with non-stick cooking spray.
Put carrots and potatoes in bottom of crockpot and sprinkle half the pkg of dry onion mushroom soup mix over them. You may mix to coat if you wish.
Lay a few of the raw onion slices over the potatoes and carrots.
Add browned pork shops one at a time and put 2 or 3 raw onion rings (from the sliced onion) on each chop while sprinkling the rest of the dry onion mushroom soup mix over each chop.
Pour the two cans of cream of mushroom soup over the pork chops.
Sprinkle the drained canned green beans and mushrooms over the soup.
Cook on low for 6-10 hours or high for 3-5 hours depending on the thickness of your pork chops and whether or not you browned them first.
I tend to stir the soup and flip the chops about two-thirds of the way through to help blend the flavors, but you can also wait until about a half hour to an hour before ready to serve instead.
Stir before serving.

I hope you like this as much as my family does.
Serena

SW: 384.4 11/26/2007
Starting over Weight: 393.8 5/7/2009
Last week loss: 2.2
TWL: 30.8
CW: 363
First Goal: 354.4 (10%)
Ultimate Goal weight: 165


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3/1/08 10:24 P

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Submitted by ANGELMOM37:


Slow Cooked Low-fat Honey-Dijon Pork Roast

1/2 cup chopped onion
2 apples, peeled and sliced
1 tbsp. Honey
1 tbsp. Dijon mustard
1/2 tsp. coriander seed, crushed
1/4 tsp. Salt
1 (2 to 2-1/2 lb.) rolled boneless pork roast
1 tbsp. Cornstarch
2 tbsp. Water

In 4 to 6 qt. slow cooker, combine onion and apples

In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples.

Cover; cook on LOW for 7-8 hrs.

Remove roast from slow cooker; place on serving platter. Cover with foil.

In small saucepan, combine cornstarch and water, blend well. Add apple mixture and juices from slow cooker; mix well. Cook over med. heat until mixture boils, stirring occasionally.

Cut roast into slices. Serve with sauce.
Makes 8 servings

Per serving: cal 250, fat 10g, sat fat 4g, chol 85mg, sod 180mg, carb 9g, fib 1g, prot 31g
Points: 4


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2/27/08 8:48 P

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Submitted by LABEILLE:

Crockpot BBQ Pork

This one gets the most raves (found it online ages ago; use it to convert friends to using their crockpots)

A lean pork roast (best is 1 or 2 tenderloins, because of the long meat fibres)
Place in crockpot. Add 1 cup of cola (or whatever amount is lurking in the fridge going flat...)
Cook for 6 to 10 hours.
When you get home, shred it to bits using 2 forks, Stir in 1/2 bottle of BBQ sauce.

Serve on buns layered with coleslaw (classic). Or on a bed of rice with a side of corn. It's also very tasty if they eat before I get home and slice it up and forget the sauce!
Sometimes I'll add the sauce at the beginning too. Or if I have none, I'll use ketchup, HP sauce, leftover cranberry sauce--it has never not turned out.


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2/27/08 8:47 P

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Pork goes here!!

.


 
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