BONELESS LOIN ROAST CROCK POT RECIPES RECIPES
CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE
I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!
Provided by Gina
Categories Dinner
Total Time 365 minutes
Prep Time 5 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
- Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
- Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
- Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
- Break apart lightly with two forks and put back into the slow cooker.
- Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g
ROAST PORK LOIN – INSTANT POT RECIPES
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
Provided by Instant Pot Holiday Cookbook by Heather Schlueter
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
- When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
- Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
- Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
- When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
- Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
- Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
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