Sunday, June 8, 2008

Taste test is done!!

OK here's the 2 recipes I used today for the ham all comments were on the recipe from Allrecipes
Tangy Slow Cooker Pork Roast
Submitted by: K
Rated: 4 out of 5 by 538 members
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 8 servings
"This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas."
INGREDIENTS:1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
DIRECTIONS:1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion.
In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours

For the pork loin again all comments were on the recipe
On this one I did not use the red wine, didn't have any!
Also from Allrecipes

Amazing Pork Tenderloin in the Slow Cooker
Submitted by: chowsito
Rated: 4 out of 5 by 532 members
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Yields: 6 servings
"A simple pork tenderloin recipe for the slow cooker with flavors of a fancy feast! The roast soaks up the wonderful flavor combination of onion, red wine and garlic, all of which come together at service to make a delicious au jus.
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Edited to add: I added 1/2 cup brown sugar in place of the wine
1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours.
Serve with cooking liquid on the side as au jus.

Both recipes were excellent!!! I liked the sauce on the second one best!!

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