Pork loin ready to slow. Will update with a post later if worthy.
Pork loin ready to slow. Will update with a post later if worthy.
by DeadPrateRoberts
3 Comments
DeadPrateRoberts
Maybe about a 3-lb pork loin section (brined)..
Layer potato, carrot, mushroom, white onion and red bell pepper in crock pot. Ring with fresh sprigs of thyme and rosemary.
Pre-heat a cast iron skillet on medium-high heat. Add olive oil. Sear all sides of pork loin. Place on top of vegetables in the crock pot. Add water to the still-hot cast iron skillet, and stir to dissolve the fond. Pour dissolved fond over meat and vegetables. Set crock pot to low. I’m not sure how long I will let it go. Possibly up to six or seven hours, which I’ve done in the past (but that was with a beef chuck roast, but it turned out well).
Herbisretired
I wouldn’t cook that over 150° internal or it will be dry. That cut is pretty lean.
Tehlaserw0lf
Aw man, such a shame to see people use such a lean cut to slow cook. Hope the flavor was good even if the texture was probably like sawdust!
3 Comments
Maybe about a 3-lb pork loin section (brined)..
Layer potato, carrot, mushroom, white onion and red bell pepper in crock pot. Ring with fresh sprigs of thyme and rosemary.
Pre-heat a cast iron skillet on medium-high heat. Add olive oil. Sear all sides of pork loin. Place on top of vegetables in the crock pot. Add water to the still-hot cast iron skillet, and stir to dissolve the fond. Pour dissolved fond over meat and vegetables. Set crock pot to low. I’m not sure how long I will let it go. Possibly up to six or seven hours, which I’ve done in the past (but that was with a beef chuck roast, but it turned out well).
I wouldn’t cook that over 150° internal or it will be dry. That cut is pretty lean.
Aw man, such a shame to see people use such a lean cut to slow cook. Hope the flavor was good even if the texture was probably like sawdust!