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Cooking Level: Expert

Living In: Aberdeen, Washington, USA

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Laura is looking for: (3 recommendations)
I am looking for a recipe for a pork loin that I want to do in the slow cooker. Has to be 3 year old friendly with NO ALCOHOL. Thanks for any help!

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Last updated: Jul. 1, 2013 7:13 pm
Posted: Jul. 1, 2013 1:44 pm
 
Commented by: Semigourmet
Jul. 1, 2013 1:48 pm
tonight I am making Pork Scallopini with rosemary mustard sauce. My other favorite way that I like to make this meat. is to marinate it overnight in Yoshida's Original Gourmet sauce and marinade. you can find it in the grocery stores and Sam's club also carries it. once I am ready to grill the marinated pork remove it from the marinade put it into a microwave safe dish and nuke for 3 minutes. then straight onto the grill over medium heat. until it is done to your liking.
Comments:
Semigourmet
Jul. 1, 2013 1:54 pm
Scalloppini *** Ingredients 1 pound pork tenderloin 1/3 cup all purpose flour ½ teaspoon pepper ¼ teaspoon salt 2 teaspoons margarine or butter 1 tablespoon olive oil or cooking oil 1 cup sliced fresh mushrooms 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed 2 cloves, garlic, minced ¾ cup chicken broth 2 tablespoons Dijon style mustard 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice Lemon wedges (optional) Fresh rosemary sprigs (optional) Directions 1. Trim any fat from meat. Cut meat crosswise into ½ inch slices. Place each slice between two pieces of plastic wrap. With the heal of your hand, press each slice until about 1/8 inch thick. Remove plastic wrap. 2. In a shallow dish combine flour, pepper, and salt. Coat meat with flour mixture, shaking off excess. 3. In a large skillet heat margarine or butter and oil over medium high heat. Add half of the meat; cook for 3 to 4 minutes or until slightly pink in center, turning once. Remove from skillet, reserving drippings in skillet. Cover and keep warm. Repeat with the remaining meat. 4. Reduce heat to medium. Add mushrooms, snipped fresh or dried rosemary, and garlic to reserved drippings in skillet. Cook and stir just until mushrooms are tender. Add broth, scraping up any browned bits on bottom. Bring to boiling. Boil gently uncovered, about 5 minutes ore until reduced by half. Stir in Dijon mustard, lemon peel, and lemon juice. Heat through. 5. Serve the mushroom mixture over the meat. If desired, garnish with lemon wedges and fresh rosemary sprigs.
 
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Photo of: Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

Submitted by: Livie's Mammy 
Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation method guaranteed to win applause. 
Recommended by: SHORECOOK
Jul. 1, 2013 1:52 pm
This is really good!
Comments:
K-Dub
Jul. 1, 2013 3:32 pm
My favorite!
 
crunchy
Jul. 1, 2013 5:13 pm
I agree with this one. My kids are 1, 3 and 5 and they liked it too!
 
Commented by: Nonna Hope
Jul. 1, 2013 3:37 pm
I think you are talking pork loin and not pork tenderloin. There is a difference. I just finished slicing and tenderizing (with a meat mallet)a large pork loin that I bought for $1.79 a pound and will make a Brown Gravy swiss steak type dish for a big crowd tomorrow. I have never gotten just the tenderness and texture I want with this cut of meat using it whole as a roast or even as pulled pork, it just has a dry texture even cooked in liquid.
Comments:
KingSparta
Jul. 1, 2013 5:25 pm
$1.79 a pound, that's a good price.
 
Jul. 1, 2013 7:13 pm
Probably wasn't clear enough.....I meant a pork loin roast. I got a whole pork loin for .99 a lb and cut it up into chops and roasts. I am going to try the Scallopini though; sounds wonderful. Hmmmmmm.... Root Beer. Never thought of that.
 
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