STEP BY STEP CROCK POT RECIPE

OKAY HERE IS WHAT i DID...I COOKED A PORK LOIN ROAST TONIGHT AND i TOOK PHOTOS OF THE ENTIRE PROCESS...

I STARTED WITH MY TRUSTY CROCK POT, ITS OLD, BUT IT IS A GREAT ONE, IT HAS 5 HEAT SETTINGS, BUT FOR THIS MEAL i STUCK IT ON THE MEDIUM ONE.
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THIS IS A PORK TENDERLOIN ROAST...EXCELLENT CUT OF MEAT, NO FAT, REAL TENDER, YOU CAN'T GO WRONG WITH THIS ONE!!
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IT WAS STILL ABOUT HALF FROZEN WHEN I STUCK IT IN...NOT TO WORRY, THE CROCK POT WILL DO THE TRICK!
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ABOUT 1/4 CUP OF WATER

AND THEN LEAVE IT ALONE FOR A COUPLE HOURS

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TWO HOURS LATER

THE MEAT IS PRETTY MUCH COOKED THROUGH AT THIS POINT, THE REST OF THE COOKING TIME JUST MAKES IT INCREDIBLY TENDER

SO I ADD POTATOES, ONIONS, MINCED GARLIC, CARROTS, RED BELL AND YELLOW BELL PEPPER, SALT AND PEPPER AND SOME MRS DASH
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TWO HOURS MORE

COOKED TO PERFECTION

AND VOILA!! AS YOU CAN SEE THIS MEAT IS TENDER ENOUGH TO CUT WITH A FORK!!!

first, that pork did too have tons of fat on it!!!!!!! but looks yummy in the end!!!! i need those step by steps and i see the nice tray in the pic too!!!!

NOPE...NO FAT, NOT EVEN ONE IOTA, WHAT YOU ARE SEEING IS THE MARINADE JUICES IN THE BAG....EVEN THE JUICE, AFTER IT COOKED HAD NO GREASE ON IT...NONE!


BUT THAT IS ONLY TRUE WITH A TENDERLOIN....I THINK ALL OTHER PORK WILL HAVE FAT ON IT!

what about the pic when its out of the bag????? hmmmmm
either way though it makes me want to fly you over and cook for me!
im making chicken, broccoli and mashed potaters

no i am serious, pork tenderloin has no fat on it. This particular brand is marinaded, and I think that is what is showing up on the picture, cuz there is no fat on it before or after cooking. But the marinade is kind of colored funny. Or possibly the meat has coloration issues. But as far as fat goes, this is the piece for a diet conscious person.

let me change that, just so I don't get 10,000 angry posts, the fat on a tenderloin is MINIMAL!!!!

Thanks Deedee!!! Now can you do it with a pot roast.

... you sold me! i get the boneless, skinless chkn breasts and still cut like 1/4 off.... bf says i waste!
ok, so the pictured one is already seasoned..... yummy! how much did it cost for that chunk?

i can't remember, when Ldl511 comes on here, she'll be able to tell ya, she's good at remembering price of things. I will tell you it's NOT a cheap piece of meat. But Hormell has the $1.00 off coupons in the magazines ALL THE TIME!

oh great! and do you know about how much for a pot roast?

uh, about the same as for a henweigh....

Now you are supposed to ask "What's a henweigh?"

and then I say...."about 4 or 5 pounds!"

get it? hen-weigh????

pot roasts are cheaper, anywhere from $2-$4 a pound.

Patty432 wrote:Thanks Deedee!!! Now can you do it with a pot roast.

same thing, except for the fact that that tenderloin was only 1 and a half pounds, so a pot roast would be larger (or not), you just adjust the cooking time to suit. If your crock has more than one heat setting you can adjust that as well.

do you see the little "circles" of grease????