Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
In previous times, I would purchase a large pork loin when they went on sale. Once home, it was cut into smaller pieces and frozen safely for future meals. Unfortunately, I was not a good cook of lean pork. Now however the slow cooker has renewed my enjoyment of this delicious meat.
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| Asian Pork Roast |
Asian Pork Roast
adapted from: Fix it and Forget It.
2 1/2-3 pound Pork Loin
2-3 cloves garlic
fresh ground pepper
1/4 c soy sauce
1/2 c catsup
1/4 c honey
1-3 sprigs of fresh Rosemary
OR
1/4-1 t dried
Place Pork Loin in the bottom of slow cooker, cut slits into meat, and stuff with the garlic. Sprinkle with fresh ground pepper.
Stir together soy sauce, catsup and honey. Pour over Pork Loin.
Lay Rosemary over the top of the pork.
Cook on low 3-4 hours or until pork registers 140-143 degrees on an instant read thermometer. Remove to a platter and cover, let rest 10 minutes. Strain pan drippings and serve with the roast.
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I bet this is delicious. And rosemary is one of my very favorite herbs. In fact, some rosemary potatoes would be lovely with this. . .Rocquie
ReplyDeleteI'm with Sage! Rosemary is one of my all-time favorite herbs too. And we love lean pork, so I'll have to bookmark this page for wintertime cooking.
ReplyDeleteSounds good! And I love Rosemary! I have been trying to use the crockpot more - it's so convenient. I really love Cooking Light's Slow Cooker cookbook.
ReplyDeleteThanks for sharing the recipe!
Sue
Book By Book
Sounds great! I've been making more slow cooker recipes since I got a new one a couple of years ago. I love rosemary, too, and we cook a lot of Asian-style side dishes that would go well with this.
ReplyDeleteI love cooking pork in the slow cooker and this recipe sounds delicious. Love the sauce you have used, Melynda. Thank you for sharing this comforting meal with us at the Hearth and Soul hop.
ReplyDelete