I have a 2 pound pork loin I need to cook before it goes freezer burned....the last one I put in the crock-pot and made bbq pork sandwiches...but the texture was too soft from the crock-pot...
is the a good way to cook it in the crock-pot where the texture is ok or should I just roast it?
UMMMMMMMM, honey put in your favorite seasoning(dry rub or perhaps a nice marinade) and slow roast that bad boy in the oven as directed, slice it up and put on a bed of long grain rice or greens and it is a delicious dinner. Then , u can slice up the leftovers for lunch!!!
I make my pork or beef roasts in the crockpot to start (3-5 hours on low depending on size) and then finish them in the oven. Comes out nicely browned, more tender than when done only in the oven, but not overly soft like it would be if you cooked it in the crockpot all day.
I'm probably too late with this, but I love this recipe for a roasted pork loin, I've made it lots of times. If you decided to try it, let it sit in the fridge with the dry (salt) rub overnight, it makes a big difference.
another thing, don't use celery (I know it doesn't call for celery, I got creative one day). Was awful. I use dry vermouth for the wine, you can keep it on your shelf forever (not literally, but longer than a bottle of wine).
Way too late, but I cook it in the crockpot with a beer and bbq sauce. The beer keeps it moist. I do the same thing with chicken. I know how you like your beer, so I thought I'd add this even though it's too late. Maybe next time.
Look At My Loin...
