The first recipe I made was
Pork Loin with Cranberry Sauce recipe from The Other Side Of Fifty
2 1/2 - 3 pound pork loin
Montreal Grill Seasoning ( looked for a pork seasoning,couldn't find one -used steak one)
Sprinkle roast with seasoning, place in crock pot and set temp. to high. Cook 2 hours then reduce heat to low for another 2 hours. ( internal meat temp 165 degrees)
Meanwhile, in saucepan combine the following:
1/2 can jellied cranberry sauce
1/4 cup apple cider vinegar
2 Tbsp. mustard
3 Tbsp. brown sugar
1/4 - 1/2 tsp. liquid smoke ( didn't use)
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
couple splashes of Tabasco( didn't use)
salt and pepper
I added Chili Garlic Sauce, it's spicy so add to taste if you use it
Whisk together above ingredients. Heat thoroughly. Serve atop of pork or recipe called said you could also put this on chicken.
Both of my guys loved this and said it was a make again they gave it 4 stars. With the Garlic Chili sauce it's very spicy.
I also made baked pork chops and Gabe grilled one night and also made fajitas
Another recipe I made using the pork loin was
Sautéed Pork Medallions with a Ginger-Infused Balsamic Reduction
1 lb. boneless pork tenderloin, cut into 1/2-inch thick slices (Err on the side of thicker for this.) –
2 1/2 Tablespoons olive oil, divided
1 large shallot, minced (about 2 Tablespoons) –
1 clove garlic, minced
1 teaspoon ground ginger
2 1/2 teaspoons packed, light brown sugar
2 teaspoons Dijon-style mustard
1 cup Balsamic vinegar
salt and freshly ground pepper to taste
- Add the vinegar and mustard to the onion mixture. Bring to a boil and cook at a high simmer, stirring occasionally, until the liquid has reduced by half; about 10 minutes. The liquid will thicken to a syrup-like consistency. Set aside.
- In a large sauté pan, heat the remaining olive oil over medium-high heat. Add the pork medallions and cook for about 2 minutes on each side. (If the slices are thicker than a ½-inch, adjust the cooking time accordingly.)
- Stir in the Balsamic reduction, coating each medallion. Transfer to a platter and serve immediately.