Roasted Pork Loin in the Crockpot (With a Vietnamese-Inspired Variation)

Crockpot Roast Pork

Happy New Year! I wish each and every one of you peace, happiness, love, and good health in 2015.

I am extremely happy to see 2014 go. It was the worst year. Ever. My oldest son said I say that about every year, but 2014 was truly a shit year. Good riddance! I am looking forward to better days in 2015.

What are your New Year’s Day food traditions? I have eaten black-eyed peas on New Year’s Day for as long as I can remember. Greens (either spinach, collards, or cabbage) have become a tradition as well. Hey, I need all the luck and prosperity I can get. Pork is a commonly eaten food on New Year’s Day. I’m not a huge fan of pork, so I don’t typically include it in our New Year’s food tradition. Pork loin was on sale at Publix for $1.99 a pound this week, so we are having roasted pork loin today.

The crockpot is the easiest way to cook large chunks of meat and ensure they come out tender, like fall apart tender.  I almost never cook meats in the oven anymore. Plus, the crockpot is so easy. Did I already mention that? : )

Crockpot Roast Pork (640x480)

Roasted Pork Loin in the Crockpot

Pork loin
salt and pepper
2 cloves garlic, minced
2 tablespoon balsamic vinegar
1/2 cup water

Season the pork with salt and pepper. Place in the crockpot. Add the garlic, balsamic vinegar and water. Cover and cook on high for 4 hours or on low for 6 to 8 hours. Remove the pork from the crockpot and let sit for 5 to 10 minutes before cutting.

Meanwhile, you can make a gravy with the juices in crockpot. Whisk in a slurry of cornstarch and water (about 1 to 2 tablespoons of cornstarch and enough water to make it pourable) into the leftover liquid in the crockpot. Let cook and thicken while the pork is resting. It won’t get very thick. Alternatively, you can make a gravy on the stovetop using the liquid from the crockpot.

Variation: Roasted Pork Loin in the Crockpot with Vietnamese-Inspired Flavors

Roasted Pork Loin in the Crockpot with Vietnamese-Inspired Flavors (640x507)

One of my very favorite Vietnamese dishes is Bún thịt nướng. Bún thịt nướng consists of rice noodles topped with grilled pork and served with a fish sauce and a variety of veggies, peppers, herbs, etc… When I make Bún thịt nướng at home, I marinate the pork in brown sugar, garlic, and fish sauce. The marinade not only makes it taste good, but helps the pork to caramelize when it’s cooked. It’s delicious! Bún thịt nướng was my inspiration for this wonderful way to prepare pork loin in the crockpot.

I don’t usually make a gravy for the pork when I do this version. I strain the leftover liquid from the crockpot and serve it alongside the pork.

Crockpot Roasted Pork Loin with Vietnamese-Inspired Flavors (640x444)

Roasted Pork Loin in the Crockpot with Vietnamese-Inspired Flavors

Pork loin
salt and pepper
4 cloves garlic, minced
1/4 cup brown sugar
2 tablespoons Vietnamese fish sauce
1/2 teaspoon crushed red pepper flakes
1/2 cup water

Season the pork loin with salt and pepper. Place in the crockpot and cover in brown sugar. Add the garlic, fish sauce and pepper flakes. Pour the water around the pork loin. Cover and cook on high for 4 hours or on low for 8 hours.

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