A Southern Grace: when change is good

January 26, 2015

when change is good


When I find a recipe that's easy, relatively inexpensive, and yields delicious results, I tend to stick with it. Sure, I may tweak it here and there each time I make it, but the basic method and ingredients usually remain the same.

I've been very loyal to this seared and roasted pork loin, varying only the type of preserves depending on what I have on hand. (For the record, our favorite so far has been cherry.) I'll occasionally add some garlic powder (in place of actual garlic) and ground mustard to my rub and have experimented with tossing in some granulated sugar in the hopes of forming a nicer crust (it worked!), but generally speaking, searing the loin then popping it into the hot oven for a few minutes has never disappointed me or my beau.

Because I'm working full time now and on the hunt for recipes that are either quick or can be put in the slow cooker in the morning, this Paula Deen recipe caught my eye. Would I be able to depart from my tried-and-true preparation of oinker? More importantly, if I did gird my (tender)loins and try something new, would it be worth it? The answer to both questions is yes.

The first thing I must mention is the aroma that emerges from the crockpot. Nothing, and I mean nothing*, beats opening the door after a long day at work and getting hit with the smell of simmering savories. What's even better is that there's no more work to be done! Just slice the pork and dish it up. Boom. Dinner.

*Well, if I'm being fair, being met at the door with a great big hug from a loved one might also compete for best greeting ever.

This was really good. The veggies all got nicely tender and the pork was pull-apart perfection. Serve a piece of bread or roll on the side because that broth is too good to get left behind. It seems I have a new dilemma--will my trusty seared loin taste as good now that I've ventured into slow-cooker land? We shall see.

Pig in a (Crock)Pot
Based on this recipe
Serves 4-6
  • 1 (2-pound) pork tenderloin, trimmed of fat
  • 2 cups baby carrots
  • 1 sweet potato, peeled and diced
  • 1 medium onion, thickly sliced
  • 1 cup chicken broth
  • 1 (12 oz) jar apricot preserves
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
Line the bottom of a slow cooker with carrots, diced sweet potatoes, and onions.
Season pork tenderloin liberally with salt and pepper and place over the veggies.
In a medium mixing bowl, whisk together the broth, preserves, mustard, and thyme; salt and pepper to taste.
Pour glaze mixture over tenderloin. Cover and cook on low for 4-6 hours, or until the veggies are tender and the pork is at least 135 degrees F.


Rosa's Yummy Yums said...

A comforting and tasty dish.



Erica said...

I love pork loin!!! This is a wonderful recipe, Grace! Perfect for a cold winter day!

Pam said...

I love coming home to a house that smells of a tasty dinner! The pork looks and sounds wonderful.

Angie's Recipes said...

It looks very tender and juicy! A hearty and delicious meal.

pam said...

I say a hug from a loved one AND a delicious aroma is what's needed :)

Big Rigs 'n Lil' Cookies said...

This sounds REALLY good! I wish it would have greeted me when I walked in the door tonight!

Choc Chip Uru @ Go Bake Yourself said...

What a ridiculously delicious photo, I love how juicy it is!

Choc Chip Uru

Betty said...

I'm vowing to leave my crock pot on the counter to remind myself to use it more often! This pork looks great, and I'd love to have it greet me after a long day at work!I have some apricot habanero jam that's going to be very good friends with that little piggy! :)

Katerina said...

I have just ordered a slow cooker from amazon and can't wait to use it! This is bookmarked!

Joanne said...

Perfect winter comfort crockpot meal!

Bianca @ Confessions of a Chocoholic said...

I tend to stick to my favorite recipes too and make them over and over. But for this (and Paula Deen, she does have some gems) I'm willing to experiment!

Pam said...

Pork loin works here and yours sounds delicious! I need to get the crock pot out, I haven't made a PD dish I didn't like even though I play with the recipes.

Lorraine @ Not Quite Nigella said...

I'm totally all for aroma porn! Like the smell of something delicious cooking! :D

Marjie said...

I wonder if they sell 3 gallon size crock pots for the dozen person family? Because this sounds delectable. I need to forward this recipe to my daughter in law for my picky son.

Barbara said...

I love the sound of this. (And wish slow cookers had been around when I was raising my kids!) Knowing your dinner was cooking while you were gone makes life so much easier...and I bet your home smelled divine!

Jenn said...

I have the worst luck picking good crockpot recipes. Thanks for test-driving this. Going to try it during this crazy week.

lisa is cooking said...

I want to come home and be greeted by dinner ready and waiting! The apricot preserves sound great in this--and so do cherry.

Anonymous said...

perfectly tender and juicy pork loin...crock pot cooking makes it easier too....a flavorful,rich and delicious recipe,thanks :-)

~~louise~~ said...

This brings new meaning to One Pot Meals, Grace. I'm sure the aroma was as intoxicating as a hug from a loved one!!!

If you're feeling adventurous and want another slow cooker pork recipe, google a slow cooker brown sugar recipe made with pineapple juice, brown sugar and soy sauce. (I can't remember the other ingredients but it's on one of my boards:)

Thank you so much for sharing Grace...Congrats on the new full time job!!!

I Wilkerson said...

Pork in the freezer--coming out...