Crock Pot – Boneless Pork Loin Roast w/ Roasted Butternut Squash and Cut Italian Green Beans

February 15, 2018 at 6:09 PM | Posted in BBQ, Pork | Leave a comment
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Today’s Menu: Crock Pot – Boneless Pork Loin Roast w/ Roasted Butternut Squash and Cut Italian Green Beans

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. I wanted to go to Walmart, so when going there the earlier the better. If you don’t go early and you rely on the mobility electric carts you won’t get one or it will not be charged up. They have very few. Our Church is helping some low-income families and I purchased some plate settings, cutlery trays with the cutlery, dish towels, pot holders, and 3 piece skillet sets. I love helping others if I’m able to! Another reason I went early was I wanted to beat the rains moving in for the afternoon. For Dinner tonight Crock Pot – Boneless Pork Loin Roast w/ Roasted Butternut Squash and Cut Italian Green Beans

 


I purchased the Pork Loin Roast from Kroger yesterday and had it in the fridge. This morning got it out of the fridge and Seasoned it with Morton’s Lite Salt and Fat Boy All Natural BBQ Steak Rub. Rubbed the Seasoning on all sides of the Roast and let it sit for 10 minutes.

 

 

 

 


As the Roast sat I got the Crock Pot ready. I lined the Crock Pot with a Crock Pot Liner. Then sprayed it with Pam Non Stick Cooking Spray and then added a 1/3 of a cup of Water. I then turned the Crock Pot on low to heat up. After 10 minutes I added the Roast to the Crock Pot. That’s when I added the Jack Daniel’s Honey Smokehouse BBQ Sauce. I added about a 1/2 bottle of it across the top of the Roast. Cover and cooked on low for 7 hours. Always check the temperature of the roast before removing. An instant-read thermometer should register at least 145 F. If overcooked, the pork can become dry and could be difficult to slice or shred.

 

At the end of 7 hours the Roast was ready. Just by opening the lid I could tell right away this was going to be a good one! Removed it from the Crock Pot and it was already falling apart, very good sign. I started shredding it and it was just falling apart. The Roast was so tender and flavorful! This turned out to be the best Roast I think I have ever prepared. Mom agreed, she loved it! I served it on Aunt Millie’s Reduced Calorie Whole Grain Hamburger Buns. We topped it with a bit more BBQ Sauce. One DELICIOUS Sandwich!

 

 


I made a couple of sides Roasted Butternut Squash and Allens Cut Italian Green Beans. For the Butternut Squash; I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 


To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash.

 

 

 


Next I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans of any kind every day and never get tired of having them. For Dessert later a Jello Sugar Free dark Chocolate Pudding.

 

 

 

 

 

 

Jack Daniel’s® Honey Smokehouse™

Known for its attention to detail and unrelenting quality, Jack Daniel’s® slow cooks its Honey Smokehouse™ Barbecue Sauce using a blend of real honey and spices to ensure the perfect balance of sweet smokey flavor for all your grilling and baking occasions. Brush on meat during last 10 to 15 minutes of cooking for delicious flavor.

http://www.jackdanielssauces.com/bbq/bbq_products.aspx

Cumin Spiced Pork Tenderloin w/ Whole New Potatoes and Cut Italian Green Beans

January 20, 2016 at 5:49 PM | Posted in beans, pork tenderloin, potatoes | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Whole New Potatoes and Cut Italian Green Beans

 

Cumin Spiced Pork Tenderloin w Whole New Potatoes and Cut Italia 006
I made some Grits for Breakfast, been a while since I’ve had any. I used Kroger Butter Flavor Instant Grits. I also had a toasted slice of Healthy Life Whole Grain Bread (Lightly Buttered), and a couple of links of Jennie O Turkey Breakfast Sausage Links. Outside the morning is a mess! It started snowing around 5:00 this morning and we only got a couple of inches but the ground was frozen so the snow was freezing on impact. Had all the roads and walkways a mess! The snow did stop around noon and it cleared up a bit. So not a lot going on outside today. For dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Whole New Potatoes and Cut Italian Green Beans.

 

Cumin Spiced Pork Roast Tri Color Pot 006

I purchased the Simple Truth Pork Tenderloin from Kroger. To make the dish I used a Cumin Spiced Rub – I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe!

 

 

Pan Fried Flounder w Cut Italian Green Beans and Whole New Potat 007
For one side dish I heated up a can of Del Monte Whole New Potatoes. Just heat and serve, seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley, Parsley, and I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 

 

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
Then for another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. Just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them. I also baked a loaf of Pillsbury French Bread.

 

 

 

 

 

Natural Pork TenderloinNatural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

 

 

 

 

 

Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.
Allens Italian Cut Green Beans:Allens Cut Italian Green Beans
* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients:
Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5
Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G

Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

February 20, 2014 at 6:12 PM | Posted in Jennie-O Turkey Products, pork roast, pork tenderloin, vegetables | Leave a comment
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Today’s Menu: Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

 

 

 

Blackberry Bacon wrapped Pork Roast 011
The weather is something around here! In some places we have 4-5 inches still on the ground, then this morning it was pouring the rain along with thunder and lightning. Then as the afternoon hit, the sun came out briefly and it warmed up to the mid 50’s. Then tonight some heavy rain and wind coming through, welcome to Southwest Ohio! Hopefully Spring Weather is coming soon! Well for dinner tonight another new recipe, Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots.

 

 

 
Came across this recipe from the Food Network Magazine and it looked and sounded too good not to give it a try! Come on Pork Roast marinated in Blackberry Preserves, sounded good to me. To prepare it I needed; 2 tablespoons Dijon mustard, 2 teaspoons chopped fresh thyme, Kosher salt and freshly ground pepper, 1 4 -to-5-pound boneless center-cut pork loin, trimmed, 1 clove garlic (smashed), 2 red onions, quartered, and 8 slices turkey bacon. Sounding good now doesn’t it! I used Polaner Sugar Free Blackberry Preserves, only 10 calories and 2 net carbs per serving, and for the bacon I used Jennie – O Turkey Bacon which is only 30 calories and 0 carbs per slice. I also used a smaller Pork Loin than what the recipe called for.

 

 

Blackberry Bacon wrapped Pork Roast 002

Then to prepare it was very easy. I combined the preserves, with 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poked the pork in a few spots with a paring knife, then rubbed with the garlic; seasoned with salt and pepper. Then rubbed the pork all over with the preserves mixture, then transferred to a large Hefty resealable bag and refrigerated overnight.

 

 

 

Then today, about 20 minutes before roasting, I removed the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon, then set on the rack. Roasted until the bacon was crisp and a thermometer inserted into the center of the pork registered 145 degrees F, about 1 1/2 hours. Let it rest 10 minutes before serving. It called for making a gravy out of the drippings but I decided not to make the gravy. The Pork came out with just an incredible flavor! The sweetness of the Blackberry Preserves along with the smokieness that the Turkey Bacon provided along with all the other ingredients worked perfect with Pork. Everyone enjoyed this one, another keeper recipe! If you’re a fan of Pork Roasts you have to try this one. I’ve left the original recipe along with its web link at the bottom of the post.

 

 

 

Then for the side dishes it was the Big 3 of Vegetables, Green Beans, Potatoes, and Carrots. I heated up a can of the Del Monte Cut Green Beans & Potatoes. Then I boiled some whole Mini Carrots. Also had a slice of Klosterman Wheat Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Bacon-Wrapped Blackberry Pork RoastBlackberry Bacon wrapped Pork Roast 004

Recipe courtesy of Food Network Kitchens
Ingredients
1/4 cup blackberry preserves
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons dijon mustard
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1 4 -to-5-pound boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 tablespoons instant flour (such as Wondra)
3 cups low-sodium chicken broth

Directions
Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.

Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.

Serve with the onions and gravy

 

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-wrapped-blackberry-pork-roast.html?oc=linkback

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