Thursday, January 15, 2009

Southern Pork Loin (Slow Cooker)


  • 1 pork loin, about 3 lbs, trimmed of excess fat
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 6 cloves garlic, minced
  • 1 Tb flour
  • 2 T butter, divided
  • 3 medium onions, sliced
  • 3 celery stalks, sliced diagonally (1 cup)
  • 1 cup chicken broth
  • ½ cup red wine

  1. Combine the salt, black pepper, cayenne pepper sage, thyme, garlic & flour and rub it onto all surfaces of the pork loin. Melt 1 Tb of the butter in a large skillet set over a high heat and brown the seasoned loin on all sides. Place the loin in the center of the greased crock. Melt the remaining butter in the skillet and add the sliced onions and celery. Cook over high heat, stirring frequently, for about 3 minutes. Pour in the chicken broth and remove the pan from the heat. Evenly distribute the contents of the pan around the meat. Pour in the wine, cover and cook on low for 6-7 hours or high for 3 ½ hours. If possible, turn the roast over once during cooking.
  2. Serves 6-8

This dish has a little bit of a kick to it but it is very moist and tender. If you don't like spicy foods, try leaving the cayenne pepper out.

1 comment:

Us 4 said...

I am trying to accumulate slow cooker recipes that I can cook while I'm at work, this looks delicious!