Slow Cooker_ The Best Cookbook Ever - Diane Phillips [99]
strain the cooking liquid through a fine-mesh sieve into a saucepan and skim off as much fat as possible from the top of the sauce. Bring to a boil and taste and adjust the seasonings. Stir in the cornstarch mixture and bring to a boil, stirring constantly. Reduce the heat to medium and stir in the parsley.
cut the strings on the meat and cut into ½-inch-thick slices. Serve the pork and plums with the sauce on the side.
serves 8
Orange Chipotle Pork Loin
Smoky chipotle chiles and sunny oranges are a stellar combination when slow cooking pork loin. The same sauce can be used also for slow cooking pork shoulder for carnitas. Serve the pork loin with rice and refried beans for a casual dinner.
2 tablespoons olive oil
One 4-pound pork loin roast, rolled and tied
1½ teaspoons salt
½ teaspoon freshly ground black pepper
1½ cups coarsely chopped onion
2 cloves garlic, minced
2 canned chipotle chiles in adobo (or to taste), finely chopped, with 1 teaspoon adobo
1 teaspoon ground cumin
1 cup orange marmalade
¼ cup fresh orange juice
2 teaspoons fresh lime juice
4 navel oranges, thinly sliced for garnishing
heat the oil in a large skillet over medium-high heat. Sprinkle the roast evenly with the salt and pepper and add to the skillet. Brown on all sides and transfer to the insert of a 5- to 7-quart slow cooker.
add the onion, garlic, chiles, and cumin to the same skillet and sauté until the onion is softened, about 3 minutes. Add the marmalade, orange juice, and lime juice and stir to combine, scraping up any browned bits from the bottom of the pan.
transfer the contents of the skillet to the slow-cooker insert. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the roast is tender.
remove the roast from the slow-cooker insert, cover with aluminum foil, and allow the meat to rest for 15 to 20 minutes. Taste the sauce for seasoning and adjust if needed.
slice the meat and strain the sauce. Serve the roast napped with some of the sauce, garnished with orange slices and additional sauce on the side.
serves 10
Sugar and Spice Pork Loin
Spice rubs work wonders for slow-cooked meats, because they not only flavor the meat but also add seasoning to the pan sauce. This rub, with a shot of brown sugar and strong flavors like cumin, fennel, and cinnamon, is perfect for pork. Its flavors blend nicely with the root vegetables surrounding the meat.
2 medium sweet potatoes, peeled and cut into 1-inch chunks or wedges
2 medium Yukon gold potatoes, peeled and cut into 1-inch chunks or wedges
2 medium red onions, cut into quarters
½ cup olive oil
1 teaspoon ground cumin
1½ teaspoons fennel seeds
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ cup firmly packed light brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound pork loin roast, rolled and tied
½ cup chicken broth
arrange the vegetables in the insert of a 5- to 7-quart slow cooker. Drizzle ¼ cup of the oil over the vegetables and toss to coat. Combine the cumin, fennel seeds, cinnamon, ginger, sugar, salt, and pepper in a small bowl. Sprinkle 1 tablespoon of the rub over the vegetables and toss again.
pat the rest of the rub over the meat, place the meat on the vegetables, and drizzle with the remaining ¼ cup olive oil. Pour in the chicken broth. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the pork and vegetables are tender. (The roast should register 175°F on an instant-read thermometer.)
transfer the pork to a cutting board, cover with aluminum foil, and let rest for 20 minutes. Cut the meat