Roasted Pork Loin with Mushroom Gravy!

This transforms a pork loin into something worthy of serving to company or special enough for your holiday menu, but it's so easy you won't believe it!  This is also a relatively low fat recipe, believe it or not with not very many ingredients!   Usually, anything with gravy, that is not the case!  I like this cooked in the oven, but you can use your slow cooker also with some adaptation, I will give those instructions at the end.  

 Here is what you will need: 

3-5 lb. pork loin

1/2 tsp. seasoned salt

1/2 tsp. black pepper

2 tsp. minced garlic

1  (10 3/4) oz. can  cream of chicken with herbs soup (I used Campbell's)

1 medium sweet onion, diced

2 cups fresh mushrooms, sliced (I use a white button mushroom)

2 Tbs. soy sauce

3 cups water

2 Tbs. cornstarch

1/2 cup cold water

Place the pork loin in a roasting pan or heavy baking dish!   If you spray it with some nonstick spray it cleans up easier.  Sprinkle with the seasoned salt, black pepper and garlic.   Spoon the soup over the top of the pork loin.  You can substitute cream of mushroom soup or plain cream of chicken soup, but the cream of chicken with herbs gives the gravy a nice flavor!  

 Place the diced onion and sliced mushrooms over the soup.  Sort of press them into the soup so they stay on top for now.  Sprinkle the 2 Tbs. of soy sauce over the mushrooms.  I don't add a lot of salt to this recipe, because the salt in the soup and the soy sauce is sufficient with just the 1/2 tsp. seasoned salt.   Pour three cups water around the pork loin in the bottom of the baking pan. 

 Cover tightly with foil or if you are using a roasting pan, place the lid on and place in a 350 degree oven for 2 hours.

Mix the 2 Tablespoons cornstarch into 1/2 cup cold water in a bowl or cup until there are no lumps and it's smooth.  Carefully remove the pan from the oven and take foil or lid off.  Whisk the cornstarch mixture into the pan juice around the pork loin.  Turn the oven up to 450 degrees and place the pan back in the oven, uncovered for about 20 minutes.   This will thicken the juice and make your gravy.  It also sort of browns the top of the pork loin so it looks nice.

Plate the pork loin on a platter and allow it to rest for about 10 minutes before slicing in thin slices!  Spoon some of the mushroom gravy over the pork loin and place the rest in a gravy boat or bowl!  This makes plenty of gravy for serving on the side! 

We like this served with mashed potatoes, but you could serve with rice or egg noodles also.  If you have picky eaters, you can leave the mushrooms out completely and it's still delicious! 

***Slow Cooker Instructions:   Follow all of the same steps above, except decrease the water in the crock around the pork loin to 2 cups.  Slow cookers do not allow for much condensation during cooking so you never need as much liquid. Cook on low for 8 hours.  

An hour before serving turn the slow cooker up to high.  Make your cornstarch slurry and whisk into the juices, cover and let it go for an hour on high.  Whisk at the end to be sure it's smooth.   This method doesn't produce as pretty a pork loin...can pork be pretty???  I think it can...lol!!!  However, it tastes just as good! 

 If you are serving this for company or a holiday meal and want a pretty presentation, you can place it in the oven at 450 degrees to thicken the juices and brown the top like I did in the oven method.  Some slow cooker liners are oven proof, but some are not, so be sure of what yours is before you put it in the oven at a high temp.  You might need to transfer the pork loin to a baking dish if go to this trouble.  

See, this is pretty pork!!! 





Cheesy Buffalo Pork Chops!

If you are a lover of Buffalo wings or cook for those who love them, these "Cheesy Buffalo Pork Chops" are a must try!   They have that yummy, spicy Buffalo flavor and the cheesy topping really compliments it!  They turn out tender and juicy!  Here is what you will need:

6 pork loin chops (you can use boneless or bone-in)

salt

black pepper

garlic powder

4 Tbs. butter, divided

2 Tbs. oil 

1 cup hot wing sauce, divided ( I used Frank's)

6 slices Provolone or Mozzarella cheese

Preheat oven to 375 degrees. 

In a skillet melt 2 tablespoons of butter along with the oil. Add 2 tablespoons of the hot sauce to the mixture. Sprinkle the pork chops with salt, pepper, and little garlic powder to taste.   Cook the chops for about 4-5 minutes on each side. They should be browned.  

Line a baking sheet with foil.  The nonstick foil works great for this or you can spray regular foil with nonstick spray.  Place the pork chops on the baking sheet.   Melt the other two tablespoons of butter and mix with the remaining hot sauce.  Brush each pork chop with the hot sauce mixture.  Place in the oven for 20-25 minutes, depending on the thickness.  

Remove from oven and place a slice of cheese on each chop and place back in the oven for 5-7 minutes or until the cheese is just starting to bubble.

These are so good!  We loved them and will be making them again for sure! 

Cajun Pork Loin with Vegetables!

This "Cajun Pork Loin with Vegetables" is a wonderful meal that is just perfect for cooler weather.  It is hearty and the leftovers are even better the next day! The pork turns out so tender and tasty!  I cooked this in my cast iron Dutch oven, because it conducts heat so well and just makes any cut of meat fork tender. 

 I will also give slow cooker directions for this at the end, because it will work in your slow cooker also.   

Here is what you will need:

4-5 pound boneless pork loin

1 Tbs. Cajun seasoning (I used Tony Chacheres Creole seasoning)

1 tsp. seasoned salt

1 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. thyme

1/4 cup vegetable or canola oil

2 cups beef broth

4 cups water

4-5 potatoes, peeled and quartered or halved if they are small

1 bag of baby carrots

2 medium sweet onions, peeled and quartered

1 red or green bell pepper, cut in 1 inch pieces

2 stalks celery, cut in one inch pieces

additional seasoned salt and pepper for the veggies to taste

Pat the roast dry with a paper towel.  In a bowl, mix the Cajun seasoning with the next 4 spices to make a rub.  Sprinkle this mixture on both sides of the pork loin.  Really pat it on there.  Heat the oil in a large Dutch oven that is ovenproof.    Brown the pork loin on both sides.  I like to get it really brown over pretty high heat.   Add the beef broth and the water, cover and place in a preheated 350 degree oven for 1 hour.

Remove from the oven and add the veggies around and on top of the pork loin.  Sprinkle the vegetables with seasoned salt and pepper to taste.  If you need to add more water, do so now.  The vegetables shouldn't be covered in water, but the water should be up to the bottom of them. Some cookware loses liquid more than others in the oven.   Cover and place back in the oven for 1 more hour.

I don't like to cook the vegetables in with the meat for the whole 2 hours, because I think it overcooks them and breaks them down in the oven, especially in this cast iron Dutch oven.

To plate this, remove the pork loin to a cutting board and allow it to rest about 5 minutes.  After it rests, slice it in thin slices and lay them on a large platter.  Place the vegetables all around the meat, then drizzle some of the juices over all.  If you want thicken the remaining juices with a little cornstarch for a thicker gravy, you can.  We just spoon it, as is, over the meat and vegetables.  It is so moist and so full of great flavor. 

***For the slow cooker,  season and brown the pork loin in a skillet the same way, then place in the slow cooker, with the vegetables on each side of the meat.  You will need a large slow cooker.  Use the beef broth and 2 cups of water.  Set on low for 8-10 hours.