Pork – Page 5 – Seven Plates

Slow Cooked Pork Roast. I feel silly publishing this recipe because it is so easy. The only reason I’m doing it is so you can see my short-cut to tomorrow’s dinner recipe “Stuffed Pork Cabbage Rolls “

SLOW COOKED PORK ROAST

3-4 lbs of pork roast

2 Tbsp of Montreal Seasoning

4 Tbsp of oil

3 pieces of bacon, sliced into thirds

1 yellow onion, roughly cut

1 cup of carrots, roughly cut\

3 cloves of garlic, smashed

1-28 oz can of crushed tomatoes

Bring the pork roast to room temperature. Season it with salt, pepper, garlic powder (or Montreal Seasoning). Rub all over the pork.

In a large skillet over high heat, pour the oil. When the oil begins to heat up, sear the pork roast on all sides. (This should take about 5 minutes.)

Transfer pork to a slow cooker. Add onions, bacon, carrots and garlic. Pour crushed tomatoes on top and cover for 4- 6 hours on low heat.

(If you have cooked one too many pork chops that are tough and dry, try this recipe. You’ll never want to cook another pork chop again.)

For a quick cook pork- choose a tenderloin. Don’t be afraid to slice it into cutlets for a really tender substitute for pork chops.

Prep 10 min Cook 6 minutes Makes 7+ servings

Ingredients:

2- 1 lb pork tenderloins

2 Tbsp of oil, divided

1/2 cup of flour

1 tsp of cayenne pepper

Salt and pepper

2 Tbsp of butter

Cut the tenderloin into thick filets, about three inches each. Pound the filets flat into 1/2 inch cutlets by placing them in between plastic wrap that has been coated with 1 tablespoon of olive oil. (The oil will keep the meat from sticking to the wrap and allow you to pound it more evenly.)

Over medium to high heat, melt butter in a large skillet. Add remaining tablespoon of olive oil and make sure the pan is completely coated. (Tip: the addition of oil to the melted butter keeps the butter from burning.)

In a flat, large dish, mix the flour and seasoning. Dredge each piece of pork tenderloin in the flour and then place it on the hot skillet to cook for 3 minutes per side.

Serve with a gravy or my red pepper pesto topping.