Monday, January 28, 2013

Jamia's pork roast recipe

Jamia's pork roast recipe

I lightly seasoned ~2.5 pound pork loin tenderloin roast with salt and pepper and did a half ass job of browning it a skillet w/ a little olive oil.  The roast I had was actually in two pieces, but still frozen together as one and not thawed all the way so it was "browned" as one piece. Since the surface wasn't completely thawed either, there were a few spots that didn't hit the skillet and were still pink.  This step probably wasn't necessary at all.  Browning helps give the meat a better flavor, but with it being soaked in this sauce I doubt anyone would know the difference.

At the same time I brought this mixture to a boil in saucepan:
1 cup granulated sugar
1/2 cup white vinegar
4 tablespoons soy sauce
4 tablespoons ketchup
1 20 oz. can crushed pineapple, mostly drained

I happened to have a mango and thought it would go good with it...so I diced it up and added it
and then I tasted the mixture and thought it seemed too sweet and not spicy enough (I guess I was going more for Sweet and Spicy instead of Sweet and Sour) so I added:

3 cloves garlic, minced
some Frank's Thick Hot Sauce probably about a tablespoon
two or three shakes of crushed red pepper flakes
a few shakes of black pepper

Then I put the pork to the crock pot, poured the mixture over it, and cooked on low for about 4 hours.  I flipped the meat over once and spooned the chunky sauce over the top again.  Mom thickened it with a corn starch slurry a few minutes before we ate.
I think you could probably get away with throwing everything in the crock pot cold, especially if you plan to leave it in the pot longer (like while you are at work all day, Laura).  The liquid in my crock pot was bubbling at least an hour and probably a lot longer on low so I'm sure the sugar would have dissolved just fine.



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