Posts Tagged ‘Pork Loin’

I know Christmas is over, but bear with me for a little while because I tried so many new and tasty recipes over the holidays that I can’t wait to share with y’all.  This was the main dish for Christmas Day supper with C’s parents and the flavors went together so well.  I threw this in my slow cooker before we left for Christmas lunch and it was perfectly done a few hours later. 

My recipe is adapted from this Kraft recipe.

Slow Cooker Orange Cranberry Pork Loin

2 tbsp. vegetable oil

1 boneless pork loin (approx.. 4 lb.)

1 14oz. can whole berry cranberry sauce

1/2 cup Catalina salad dressing

1 tbsp. low sodium soy sauce

1/4 cup orange juice


Heat oil in a large skillet over medium heat.  Cook the tenderloin in the skillet for 4 to 5 minutes on each side or until lightly browned.  Transfer meat to a slow cooker.


Combine the remaining ingredients and pour over the tenderloin.  Cook on low for 4 to 5 hours.  Let the loin rest for about 20 minutes then slice and enjoy.


Slow Cooker Orange Cranberry Pork Loin

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Do you have recipes pinned from quite a while ago that you just haven’t tried yet?  I know I do and I really need to do a little purging on my board, but it’s hard.  This honey butter pork loin from Momma Hen’s Kitchen is one I pinned quite a while ago and finally tried it.  Why did I wait so long?  This is an easy and tasty main dish that can be made in the oven like the original or in the slow cooker like I did. 


4 tbsp.  butter

2 tbsp. honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp. seasoning of your choice (I used Penzey’s Salt Free Mural of Flavor)

1/2 tsp. black pepper

3/4 cup water


In a large skillet over medium heat, melt the butter with the honey.   Season the meat with the Mural of Flavor and black pepper. Brown the loin on all sides to form a nice crust.



Place the pork in a slow cooker and pour the honey/butter mixture over the meat along with 3/4 cup water.  Cook on low for 4 to 5 hours until the meat is tender and registers at least 160 degrees.



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As you may can tell from several of the recipes that I post here, I love slow cooker recipes and pork loins are one of my favorites.  This recipe comes from Taste of Home where you can always find something tasty to fix.  I didn’t take the time to make the gravy, but I bet it is delicious as well.



1 boneless pork loin roast (about 2 pounds)

1/2 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon ground mustard

salt & pepper to taste

2 tablespoons canola oil

2 cups reduced-sodium vegetable broth


In a zip top bag, combine the flour, onion powder, ground mustard, salt & pepper.  Put the loin in the bag and shake to coat. 


In a large skillet over medium heat, brown the meat on all sides.  Place in a slow cooker and pour the broth over the pork loin.  Cook on low for 5 to 6 hours or until tender.





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Since I am severely allergic to poultry and C is not a big seafood lover, I like to search for new ways to cook beef or pork.  I found this recipe, of course, on Pinterest.  (Yes, I am addicted, but at least I am making the things I pin. That makes it all right, doesn’t it?  Doesn’t it???)  This recipe is from Allrecipes.com and I have used that site so many times. 

This tenderloin turned out so tender and juicy with just a hint of sweetness from the apple juice.  Yum!  Even the leftovers were delicious.

2 tsp. Tuscan Sunset seasoning from Penzey’s Spices

1 teaspoon pepper

1 (3 pound) boneless pork loin roast

1 tablespoon canola oil

1 cup chopped onion

1 tsp. dried minced garlic

1 large apple – peeled, cored and chopped

1/2 cup frozen unsweetened apple juice concentrate, thawed

1/2 teaspoon salt


Rub the seasoning and pepper all over the tenderloin. 


In a Dutch oven over medium heat, brown the meat on all sides in the oil then remove and keep warm.

In the same pan, sauté the onion and garlic until tender. Add the apple, apple juice concentrate and salt, then bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.




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