Pork is the one meat my family can agree on. Bacon, Ribs, Chops, and Tenderloin all make our menus through out the year. During the fall season I am looking for warm, hearty, easy to fix meals as the days get cooler, shorter and busier.
Whole Boneless Loins happen to be one of the most versatile choices you can make for your grocery basket. Did you know your butcher cuts up a loin to create those boneless pork chops you find in the meat section? Lots of options with this cut of meat. You can roast the loin whole OR you can cut it up to prepare. Check out two options below using the pork both ways.
Pork Vindaloo
Adapted from Cooking Light
I love Indian food. Making it usually seems complicated, but this recipe is so easy and flavorful. I made some adjustments to the original to fit our tastes. Vindaloo is ment to be spicy, but you can control just how spicy by the amount of red pepper you use.
- 1 large onion, chopped
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dry mustard
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¾ teaspoon ground red pepper (more or less depending how hot you like it)
- ¼ teaspoon ground cloves
- 2 tablespoons cider vinegar
- 2 garlic cloves, minced
- 1 ½ pounds boneless pork loin, cut into ¾ inch cubes
- 1 tablespoon vegetable oil
- I (15 oz) can of diced tomatoes
1. In a large bowl, combine onion and all the spices as well as the garlic with the pork. Cover and marinate in the refrigerator for 30 minutes.
2. In a dutch oven, heat oil over medium high heat. Add pork mixture in small batches and sauté until browned.
3. Put mixture in the crock pot and add the can of tomatoes. Cover and cook on low for 5-6 hours.
Serve over rice. Basmati is the traditional choice.
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Slow Cooker Pork Loin
Adapted from allrecipes.com
In the world of “set it and forget it” crock pot cooking, I don’t think you can do much better than this recipe. Oh it smells so good while it’s cooking and it’s a crowd pleaser.
- 1 large onion, coarsely chopped
- 2 ½ pounds boneless pork loin roast
- 1 tablespoon vegetable oil
- ¼ cup sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 clove garlic, minced
- 1/8 teaspoon cayenne
1. Put onion on bottom of slow cooker.
2. Heat oil in a skillet over medium high heat. Add pork and brown on all sides. When done, place on top of onion.
3. In a medium size bowl mix together the remaining ingredients. Pour over the pork.
4. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours.
I served this with a mashed roasted butternut squash, but any starch you like will do. Be sure to ladle a spoonful of the “juice” from the crock pot on top.
BONUS INFORMATION:
October is Porktober. Good to know! Thanks to the National Pork Board and Costco, you can celebrate for 31 days with discounts. I’m filling up the freezer!
Between October 21 and October 27, you’ll be able to save $2.50 per package on your Whole Boneless Loins purchase at Costco. Get your pork, then try these recipes….
Oh and by the way, this is a sponsored post from One2One Network and the National Pork Board. All opinions stated are my own.
What do you think?