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Pork Loin Slow Cooked with Marjoram & Lime

 

THE ROAST

3 1/2 to 4 1/2 Pound, Boneless Pork Loin Roast

1 Large, Yellow Onion, Course Chop

3 to 4 Tablespoon, Garlic, Fine Chop

2 to 3 Finger Width Sprigs of, Marjoram

1 to 2 Finger Width Sprigs of, Thyme

3 Large, Limes, Juice & Zest

3 or 4 Stalks, Celery, Course Chop

Salt & Pepper, to Taste

Nutmeg, Dash of

1/2 Bottle, Sierra Nevada Sidecar Orange Pale Ale

 

Season all side of the Pork Loin Roast with Salt & Pepper to Taste, Place Pork Roast Fatty Side Up in Slow Cooker

Add all other ingredients to Slow Cooker, Starting with the Wet Ingredients and ending with the Sprigs of Fresh Herb (The other 1/2 of the Beer Traditionally goes into the Cook!)

Cover the Slow Cooker and Cook one High for 3 to 4 hours, Check with Thermometer Done When It’s 145 degrees.

Remove Roast and Set Aside on Serving Platter

 

THE GRAVY

Let the Liquid in Slow Cooker Cool about 15 or 20 Minutes

Pour into a Blender and Liquify

In a medium heavy kettle, bring the Liquid to the Boil

Add 2 or 3 Tablespoon, Corn Starch, Whisk for about 2 or 3 Minutes until Gravy reaches desired consistency

Serve over Pork Roast & Smacked Orange & Garlic Potato!

 

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon 

 

 

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

Pork Loin Roast with Marjoram & Lime, Smacked Orange & Garlic Potato, Bosc Pear Poached with Sweet Red Belle Pepper & Cardamom & Cinnamon

 

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