Main Dish/Casserole Archives - Page 16 of 74 - Garden Seeds and Honey Bees

Garlic Pork Loin with Prosciutto

*3 to 4 pound Pork Loin Roast, tied

*2 tablespoons Extra Light Olive Oil

*6 Garlic Cloves, minced

*1 tablespoon chopped Fresh Thyme

*1 tablespoons chopped Fresh Rosemary

*Kosher Salt or Sea Salt

*Fresh Ground Black Pepper

*2 cups Chicken Stock, more if needed when roasting

*2 cups Sparkling Apple Cider

*4 ounces Pancetta or 8 ounces Prosciutto

Pre heat oven 400*F.

For Marinade Rub: In a bowl add the olive oil, garlic, thyme and rosemary. Stir until combined. Set aside.

Place the pork loin into a roasting pan and add the rub to the outside and into the center of the tied pork loin, generously Salt and Pepper. Cover with foil and marinate for at least 2 hours or overnight in the refrigerator.

Then add 1 cup Chicken Stock and 1 cup Sparkling Apple Juice to the bottom of the roasting pan. Layer the pancetta or prosciutto to the top of the pork lion overlapping until covered.

Roast in the oven for 1 to 1 and 1/2 hours or cook until the internal temperature is 145*F medium rare to 160*F. for well done. Pour the remaining juice in the pan 1/2 way through roasting time or add more juices if needed every 20 minutes.

After roasting tent roast with aluminum foil at let rest for 10 minutes and cut into 1/4 inch slices or as desired, serve with a little of the juices from the pan by drizzling over slices.

Note: I like to do roast the pork loin as described above the day before serving. Then before serving the next day I place the Pork Loin roast into crock pot and cook on low for 4 hours. But roast won’t be medium rare, it will be well done.

Enjoy!

Lindy

Tangy Homemade BBQ Chicken Sandwiches Crock Pot Style

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*3 pounds frozen Chicken Tenders, thaw in refrigerator

*2 medium Red Onions, julienned, less if you don’t like a lot of onions

*2 cups Ketchup

*1 can 6 ounces Tomato Paste

*1/3 to 1/2 cup Apple Cider Vinegar, add 1/2 if you’re a vinegar fan

*1 and 1/2 cups Dark Brown Sugar

*2 to 3 tablespoons Chili Powder

*2 teaspoons Onion Powder

*2 teaspoons Garlic Powder

*2 teaspoons Smoked Paprika

*2 teaspoons Kosher Salt or Sea Salt

*Slow Cooker Liner, for easy cleanup

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In a bowl combine ingredients for the Barbecue Sauce: Ketchup, tomato paste, apple cider vinegar, brown sugar, chili powder, onion powder, garlic powder, Smoked Paprika and salt. Mix until smooth. Makes about 4 cups of sauce.

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In a Crock Pot/Slow Cooker with liner, place chicken tenders, onions and add only 2 cups of the barbecue sauce (Save 2 cups of BBQ sauce). Cook on High for 4 to 6 hours or on low for 6-8 hours or until chicken is fork tender and pulls apart and is no longer pink.

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After chicken is cooked, drain most of the juices and add the last 2 cups of barbecue sauce and cook 30 more minutes on high or until sauce thickens.

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Serve in Brioche Buns, Hamburger Buns or Healthy Multi-grain Sandwich Buns.

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Note: I find different brands of frozen chicken tenders take longer to cook than other brands.