Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
I am here today with a delectable main dish that is destined to become a family favorite any time of the year, but in the summer months, when the slow cooker/crock pot reigns supreme in my house, it is a delicious recipe that rules the roost!
This is a fabulous pork and noodles recipe that cooks all together in one pot. Using the crock pot means that you not only have to put in minimal effort, but your kitchen stays blessedly cool in the process!
.JPG "Slow Cooker Pork and Noodles")
Hearty and delicious? Count me in! All in one? Count me in again! Minimal effort? Count me in. Cool kitchen? COUNT ME IN!!!
This is such an easy and a tasty meal. A real family pleaser. Even without the noodles, that delicious pork in its fabulously rich gravy stands along and is perfect to serve with potatoes or rice.
.JPG "Slow Cooker Pork and Noodles")
WHAT YOU NEED TO MAKE SLOW COOKER PORK AND NOODLES
Its really simple ingredients. Pork is still one of the cheaper cuts of meat these days. I can usually get two whole pork tenderloins for about $10.
Mixing it with noodles means that you can make your meat stretch even further! Bonus!!
.JPG "Slow Cooker Pork and Noodles")
Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
.JPG "Slow Cooker Pork and Noodles")
Dry onion soup mix is very common here in North America but I found it very difficult to find when I was living in the UK. If you live in the UK, you can find it on Amazon. I used to buy it in a big tub and then use it by the spoonful. You would need about 2 heaped dessertspoonful's.
Make sure you use the onion and garlic powders, not the salts. The onion soup mix is salty enough.
For beef stock you can use the ready stock in a carton or a bullion cube, liquid stock, or gel stock pots. (All can be reconstituted with water to make up the full amount.)
.JPG "Slow Cooker Pork and Noodles")
I used plain no name egg noodles for this and I confess I cooked them separately because I was not sure how they would cook in the slow cooker. The original recipe called for Amish Egg Noodles. I did not have any of those and was not sure how they would compare.
I suspect you could also use bow tie pasta or even spiral pasta, just make sure your liquid is enough to cover the noodles/pasta when they are cooking in the gravy.
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HOW TO COOK SLOW COOKER PORK AND NOODLES
Its a doddle really. I love simple meals like this. They are real family pleasers!
Dust the pork all over with the flour and season lightly with salt and pepper. Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
Place into the slow cooker. Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture. Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
.JPG "Slow Cooker Pork and Noodles")
Whisk the corn flour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
.JPG "Slow Cooker Pork and Noodles")
RECIPE NOTES - If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end.
In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
.JPG "Slow Cooker Pork and Noodles")
To be honest you can cook anything that lends itself beautifully to braising in a slow cooker. Just make sure you don't overdo the liquid, as what you are cooking itself will release delicious juices.
I find if you make sure that what you are cooking is only about half immersed in the liquid, then you are fine.
You can leave the noodles out altogether with this and enjoy it with potatoes or rice. Mashed potatoes are particularly good!
Boy oh boy do I miss the frozen mashed potatoes I could get in the UK. Always good and a real time saver! You could always get a bag, which was enough for four people for one pound. At that price, why go to the trouble of mashing them yourself!
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Any cooked vegetable or salad would be excellent on the side of this. Carrots, peas, they are a real favorite, as are string beans.
Cabbage is also excellent!
.JPG "Slow Cooker Pork and Noodles")
Some other slow cooker meals we really enjoy are:
SLOW COOKER CREAMY BASIL CHICKEN - Its amazing what you can make with only a few simple ingredients. This is creamy, tender and delicious! Serve with rice or pasta!
SLOW COOKER BEEF TACOS - They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning. Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious!
SLOW COOKER POTATO AND HAM CHOWDER - A soup which is creamy and has a high potato content to me, is a chowder. Soup or chowder, however you choose to name it, this is one delicious pot of flavours.
Slow Cooker Pork and Noodles
Yield: 4
Prep time: 10 MinCook time: 4 H & 35 MTotal time: 4 H & 45 M
An easy slow cooker recipe that is all in one combining a delicious sauce, tender pieces of slow cooked pork and noodles, all prepared right in the slow cooker.
Ingredients
- 2 TBS canola oil
- 1/4 up (35g) plain all purpose flour
- 1 (1 1/4 to 1 1/2 pounds) pork tenderloin
- 1 envelope of dry Onion Soup mix
- 2 TBS Worcestershire Sauce
- 1 1/2 cups (360ml) beef stock
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 2 TBS cold water
- 2 TBS corn starch (corn flour)
- 2 cups ( about 340g) egg noodles, uncooked (in the UK use dry egg tagliatelle, not fresh)
- 3/4 cup (180ml) water
- salt and black pepper to taste
- parsley flakes to garnish
Instructions
- Dust the pork all over with the flour and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium heat, and add the pork. Brown lightly on all sides. (I find it easier if I cut the pork in half crosswise.)
- Place into the slow cooker.
- Add the soup mix, beef stock, Worcestershire sauce, and onion and garlic powders, turning the meat to coat in the mixture.
- Cover with the lid and cook on low for 4 hours, until tender. Remove to a plate.
- Whisk the cornflour together with the cold water and whisk into the juices in the slow cooker. Cover and let cook until thickened.
- While you are doing that, shred the pork tenderloin with two forks. Return it to the slow cooker. Add the egg noodles and remaining water, pushing the noodles down to cover them in the water. Cover and cook until the noodles are tender, about half an hour.
- Season to taste with salt and black pepper. Sprinkle with parsley flakes and serve.
Notes
If you wish you can cook the noodles separately (according to the package directions) and then just stir them into the shredded pork and gravy at the end. In this case do not add the second amount of water once you have thickened the gravy and returned the pork to the slow cooker.
Thanks so much for visiting! Do come again!
I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
.JPG "Toasty Leftover Porchetta Sandwich")
I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
.JPG "Toasty Leftover Porchetta Sandwich")
So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
.JPG "Toasty Leftover Porchetta Sandwich")
WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
.JPG "Toasty Leftover Porchetta Sandwich")
You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
.JPG "Toasty Leftover Porchetta Sandwich")
HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
.JPG "Toasty Leftover Porchetta Sandwich")
Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
Thanks so much for visiting. Do come again!
I don't know about you, but I like to cook a roast dinner of some sort at the weekend. I had a pork rib loin roast in the freezer that I wanted to use up. I thought this week would be an excellent time to do so.
We are all tired of turkey and beef and ham. Pork is a break from all the holiday meals we were enjoying in December. It is both delicious and comforting. Today's pork is also very lean when compared to the pork of yesteryear!
Roasted to perfection, this delicious garlic and butter herbed pork loin makes a delicious option for your Sunday dinner, or for any special occasion really. Not only is it tender, flavor-filled and moist, but it comes with its own roasted vegetables on the side.
All you need to cook in addition to what you see here is perhaps some potatoes or rice. I didn't even bother with that. I had plenty on my plate regardless to having any starch. As a diabetic I don't always need the carbs!
As you can see it basically cooks in one dish. Meat and vegetables. Nothing could be easier. All are coated with a delicious mix of herbs, and garlic.
They are also dotted with butter, ensuring extra tastiness! Chicken stock helps to keep everything moist and also provides plenty of pan juices to make a tasty gravy!
There is also no need to sear or brown the meat ahead of time. Simply pop everything into your roasting tin/dish and pop it into the oven.
Easy peasy, lemon squeezy.
WHAT YOU NEED TO COOL GARLIC BUTTER HERBED PORK LOIN
Nothing too out of the ordinary, that's what. Simple ingredients done well. The deliciousness of this easy speaks for itself.
For the meat and vegetables:
- 2-3 lb boneless pork loin roast, with a thin cap of fat
- 1 small turnip (swede/rutabaga) peeled and cut into 1 inch cubes
- 3 large carrots, peeled and cut into thick slices on the diagonal
- 2 small cabbage, trimmed and cut into thick wedges
- 4-5 cloves cloves peeled and minced garlic
- 1 teaspoon dried thyme
- 1 tsp dried summer savory (if you can't find it use marjoram)
- 1 tsp dried sage leaves
- 1 tsp paprika
- Kosher or sea salt and fresh cracked pepper to taste
- 6 tablespoons butter
- 1 cup (240ml) chicken stock
For the gravy:
2 TBS butter
2 TBS flour
2 cups (480ml) of pan juices and stock to make up the full amount
This always turns out fabulously tasty. That mix of herbs goes wonderfully with everything and what can I say about garlic and pork? It is a marriage made in heaven!
The vegetables are nice and tender and are all things which also go very well with pork. I adore the combination of pork and cabbage. They are also nice made into a hash with the leftover cooked pork in the following days.
HOW TO MAKE GARLIC BUTTER HERBED PORK LOIN
I love roast dinners like this. There is only a very simple preparation needed. The dinner basically cooks itself!
You will need to preheat your oven to 425*F/ 230*C/ gas mark 7. Have ready a roasting tin/casserole large enough to hold the meat and vegetables.
I like to cut criss-cross slashes in the fat on top of the meat. This helps the flavors of the garlic and the herbs to get right into the meat, adding to its deliciousness.
Place your meat in the center of the roasting tin, arranging the vegetables on either side. Sprinkle the garlic, herbs, salt and pepper evenly over everything.
Dot with the butter. Pour the chicken stock into the pan. I pour the stock down the side edge so as not to disturb the butter, garlic and herbs. Cover the whole dish tightly with aluminum foil.
Roast in the preheated oven for 1 hour. Uncover. Reduce the oven temperature to 325*F/160*C/ gas mark 3.
Continue to roast for a further 1 to 1 1/2 hours until the pork juices run clear, the vegetables are tender and the pork registers an internal temperature of 145*F/63*C.
Remove the pork and vegetables to a platter. Tent with foil and set aside to keep warm. Resting the meat like this helps any juices to be reabsorbed, keeping your meat moist and tender.
Skim fat from the pan juices and add stock to the amount needed to make the gravy.
Cook over moderate heat, whisking constantly, until the mixture bubbles and thickens. Cook for several minutes longer. Taste and adjust seasoning as required with salt and black pepper.
I did not need any additional seasoning at all.
Serve the meat, cut into thick slices, along with a portion of vegetables for each person and some of that delicious gravy spooned over top.
As you can see the meat is deliciously moist and tender. So are the vegetables. Both together are comfort food bliss. All you really need on the side, if anything, are some potatoes or some rice.
Nobody needs to know how easy this was to prepare. You could actually throw some medium sized baking potatoes into the oven along side of the roast for the last hour and a half of cooking if you wanted to.
Just wash them really well, prick with a fork and place them into the oven right on the oven rack. Again, easy peasy.
Simple. Easy. Delicious. Who could ask for anything more than that!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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