Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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We recently did our annual turkey runs taking advantage of the turkey sale prices during the week before the American Thanksgiving. The deal we found involved buying $20 additional purchase per turkey and we bought 4 turkeys so making that $80 extra squeak was my primary goal. I found a lovely 5 lb pork loin for $7 so that went into the cart. I decided to divide the pork loin with half to be cured for pea meal bacon and the other half for a roast cooked in the slow cooker.
I decided to cook the pork loin in the same manner I would if cooking in the oven or countertop roaster so I could compare the result when cooked in the slow cooker. I placed the pork loin in the slow cooker then covered with Diana Sauce and a few slices of onions. I cooked the pork loin piece using the probe setting set to 71ºC (160ºF). I served the pork loin slices with steamed carrots, calrose rice and baked beans.
The pork loin was cooked to perfection, juicy and tender. It had a lovely flavour from the Diana Sauce but the sauce did not thicken as it does using other cooking methods. That is one thing I am quickly learning about cooking in a slow cooker. Liquids don't evapourate as they do in other cooking methods so if I want a thicker sauce I need to use a thickener. There's nothing wrong with a thinner sauce though as I quite often make a thin gravy even when roasting meats. Other than that the pork loin was very good!
1 food lovers commented:
Looks really good.
Again, it makes me think I need a slow cooker, and not a crock pot as I am used to. ;)
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