Pork Loin roast, carrots and potatoes

We bought a whole pork loin as they are pretty cheep compared to a beef roast and cut it up into 3 pieced to freeze one we smoked in the smoker and this one we cooked in the crock pot. I guess I can say I liked this a lot more than the better half she just likes beef roast better.Don't get me wrong it was really good she can just be picky sometimes. We served the veggies over some rice and cooked some butter peas.

This made a lot it will feed 4 to six we but up some in the freezer for a rainy day.

About 2 lb pork loin

3 cloves garlic sliced

salt and pepper to taste

2 tablespoons olive oil and butter

1/4 cup creole or Dijon mustard we used creole

2 onions chopped

1 to 2 stalk celery

1/4 cup bell pepper

1 cup beef bouillon

one bag baby carrots

as much as you want depends on size.... we used about 8 to 10 cut in chunks.

Cut slits in roast and insert garlic all around roast.

Melt butter and live oil in heavy skillet and salt and pepper the roast and sear on all sides.

Remove and rub the mustard on all sides. ( did side to face on bottom and when placed in crock pot I did the top.)

Place 1/2 f the potatoes and carrots in bottom of crock pot and place roast on top.

In same skillet brown onions,celery,bell pepper about 5 minutes. Place over roast along with rest of potatoes and carrots.

Back to the skillet again and add 1/2 cup beef bouillon and scrape up bits from bottom, then pour over roast along with the rest of the bouillon. Cook on low for 6 hours If home turn roast and stir.

Craisin and Carrots

This was not as great as we thought it would be. We did a carrot dish a while back that I think we would rate as better in taste. The only thing we did not have was pure maple syrup but used pancake maple syrup as it was all we had on hand so maybe that is why it was not as good as the thought it should taste. If you out there in blog land make this and use real maple syrup let me know how it turns out.

2 lbs baby carrots

2 Tablespoons unsalted butter

1/2 cup craisins (this is dried cranberries)

2 Tablespoons pure maple syrup

1 teaspoon minced fresh ginge

1/2 teaspoon finely chopped fresh rosemary

salt and pepper

Cook carrots in saucepan with salted water covered. Bring to a boil.

Reduce to med heat and boil for 3 to 4 minutes till almost fork tender.

drain and set aside.

In a large skillet melt butter now add carrots and the caisins

Cook stirring frequently about 3 to 5 minutes till carrots begin to brown.

Now stir in maple syrup, and add ginger and rosemary, salt and pepper.

Cook until carrots are tender shiny and caramelized.

New Twist on Carrots and Potatoes

Every one cooks a hamburger steak with mushrooms and onions so I will not give out that recipe here unless one wants to know how I do mine. (It appears we may be eating a lot more hamburger if the food prices keep going up. Steak is already almost a memory and this paycheck we are getting the roast out of layaway. LOL. Nevertheless, I ramble) the star of this dinner is the two sides. Pioneer woman if only you did not live so far away, I think we could cook up some good times together. We used Pioneer Woman’s Crash potatoes, which she got, from another site. They were very easy to do and we are making them again soon, so soon that I just brought home another bag of potatoes in anticipation. I do need a potato masher mine seems to have got lost when we moved so I used a fork.
The other real surprise was the carrots glazed with Balsamic Vinegar. Now I did not grow up eating carrots as a side dish more in a salad, soup or stew never just on their own. However, these were great. Thanks recipezarr.

Carrots Glazed with Balsamic Vinegar
Serves 4

3 -4 tablespoons butter
½ bag or cup peeled baby carrots or
regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
2-2 1/2 tablespoons sugar (or to taste)
2 1/4 tablespoons balsamic vinegar
4 teaspoons chopped fresh parsley or
cilantro (We used cilantro and it was great.)
Melt butter in heavy large pot over medium heat.
Add carrots and sauté 5 minutes.
Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. (We had to cook a little longer or we needed to have cut the carrots smaller)
Season to taste with salt and pepper.
Add parsley or cilantro and toss to blend.
Transfer to bowl and serve.

Crash Potatoes
Serves 4

16 small red potatoes or 8 med.
Salt
T Tablespoon extra virgin olive oil
1-teaspoon sea salt
Fresh ground pepper
1-Tablespoon fennel or caraway seeds (we used caraway)
1-Tablespoon thyme or rosemary sprigs. (We used rosemary.)
Heat oven to 450
Do not peal potatoes bring too boil in salted water. Cook until a fort goes in easy about 15-18 min. depends on size. Do not want them soft.
Drain and place on oiled baking tray (we use a shot of Pam)
Use a potato masher to squash each potato flat. (Lost ours so use a fork or glass bottom)
Brush the top with olive oil and sprinkle sea salt, pepper, and herbs of your choice
Bake on top shelf in oven for 20 or 25 minutes or until crisp and golden.