ALICIA ROSS FOR KITCHEN SCOOP Enlarge
I am a huge fan of leftovers. I believe some dishes taste better the second time around. Today’s recipe for Easy Pork Roast is delicious when served just after cooking. But the next day? Oh my! This is how a pork loin should always taste: moist, flavorful, and tender.
Since I discovered the second-day miracle, I started preparing this dish as a leftover first. Sounds a little backward, but here’s how to do it: Cook the roast overnight, or the evening before you want to serve it. If you’re using the low setting on your slow cooker, you can cook it for eight to nine hours (equal to a relaxing evening and good night’s sleep). If you use the high setting, put the roast on as soon as you get home from work — around 6 p.m. — and then cook it for five hours, until you hit the sack.
After the roast has cooked for five to six hours on high or eight to nine hours on low, remove it from the slow cooker and cut it into ½-inch slices and pour the cooking juices, or “gravy,” over it. Then cover and refrigerate. When you’re ready to feast on the pork, just warm it up (with its juices) in the microwave or in the oven at 325 degrees for 20 minutes, or until heated through.
I think the pork has more flavor when served just warm to the touch, but some folks like it piping hot. That’s up to you. Whether you serve it straight out of the cooker or wait a day, you just have to try this Easy Pork Roast and let me know what you think at email@example.com.
Easy Pork Roast
Smashed potatoes with garlic
Easy Pork Roast
Start to finish: 10 minutes prep; 5 to 6 hours (on low heat) or 8 to 9 hours (on high heat) unattended cooking time
Yield: 8 servings
1 (3-pound) boneless pork loin roast
1 cup low-sodium vegetable broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 teaspoons minced garlic
½ teaspoon red pepper flakes
Remove the butcher string and trim the roast of excess fat if needed (see Cook’s Note). Place pork (fatty side down) into slow cooker. In a small bowl, whisk together vegetable broth, vinegar, Worcestershire, soy sauce, honey, garlic, and red pepper flakes. Pour over pork and cook for 5 to 6 hours on high or 8 to 9 hours on low.
When pork is cooked, remove with tongs and cut into ½-inch slices. Place slices in glass baking dish, overlapping as necessary. Pour the cooking juices over pork. Serve immediately or store in refrigerator until ready to serve.
To reheat: Bake at 325 degrees for 20 minutes or reheat in microwave.
Cook’s Note: Some pork loin roasts come with a thick layer of fat (more than ¼ inch). With this recipe, I find that leaving the thick layer of fat causes the pork to be greasy. Therefore, when slow-cooking the pork, I trim away all but a very thin layer of fat (less than 1/8 inch). Be careful not to take all the fat, as this does help with the moistness of the final dish.
Approximate values per serving: 258 calories, 6 g fat (2 g saturated), 124 mg cholesterol, 44 g protein, 3.6 g carbohydrates, no dietary fiber, 242 mg sodium.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.