How To Cook Pork Loin Perfectly

     I found a huge pork loin on sale the other day ($1.98 a pound) so I snapped it up.  

 

 

 

     I love pork loin.  It is so juicy and tender and full of flavor.  If you have never made it (or are looking for a new recipe), this recipe is for you.  It really is easier than you think and cooking it in the crock pot ensures you won't have to slave over a hot stove or heat up your house.

     

     This will definitely be the best pork loin you will ever make.  It's easy enough that you can make it today.  It's a real family pleaser!

 

 

    For those who are unaware of the difference between a pork loin and a pork tenderloin, they are both quite different.  They are two totally different cuts of meat.  The pork loin is larger and thicker than a pork tenderloin and a pork loin is intended to be cooked low and slow.  It is like the beef brisket of pork.  They need the and slow temperature to turn out tender and delicious.  

How To Cook Pork Loin Perfectly

3 1/2-4 pound pork loin

2 c. beef broth

2 T. lemon juice

1 T. soy sauce

1 T. olive oil

1 tsp. rosemary 

1/2 tsp. garlic powder

1/2 tsp. pepper

1/4 tsp. thyme

     Turn your crock pot onto high and replace the lid.  In a small bowl, mix together the spices.  Take the prepared spice blend and rub it all over the pork loin.

     In a large cast iron skillet,  pour in the olive oil and over medium-high heat brown the loin on all sides.  Don't forget to sear the sides and end of the pork loin too.  You are just searing the outside to "lock in" the moisture.  Now set the browned pork loin inside the crock pot.

    In a small bowl, mix together the beef broth, lemon juice, and soy sauce.  Slowly pour the liquid over the pork loin.  Cover and let it cook for 3 1/2- 4 hours.  The center of the pork loin needs to be 160 degrees to be fully cooked.  Once the pork loin is done, remove, slice and serve.  

     If you would like a gravy to go with it,  ladle out 2 cups of liquid from your crock pot.  If there is not quite 2 cups, just add a bit of broth or water to equal 2 cups.  Pour 1 1/2 cups of the liquid into a skillet.  In the 1/2 cup of liquid, stir in 2 tablespoons and stir until dissolved.  Now stir this into the skillet.  Heat over medium heat.  Whisk as it heats up and it should thicken pretty quick.  It should only take few minutes.  Once it is thickened, it is done.  If you prefer, you can use 1 cup of liquid from the crock pot and 1 cup of sweet red champagne for an enhanced gravy.

 

    Some of my other great pork recipes include: Ranch coated pork chops and my Delicious glazed pork chops.

 

 

 

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Bub Giving His Thoughts on Covid-19

   Yesterday I shared with everyone Ronny sharing his fears over Covid-19.  Today, my 22 year old son Brandon (aka "Bub") is talking with us over his thoughts with Covid-19.  Please take a look and share your thoughts with us. 

     If you would like to see some fascinating videos that Bub has done before on how to "hew" wood into lumber.  Below is his 1st video over it.

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Ronny's Thoughts on Covid-19

   The idea below was shown on Facebook and it made a lot of sense. 

  I "interviewed" Ronny and his video is below.  Remember that Ronny is autistic.  

    Here is a funny, feel-good-story that I think you will like.  Love the innocent nature of children and how they think and how they "interpret" what we say in funny ways. "Kids say the Darnedest things".

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The Perfect Wacky Cake Recipe: No Eggs, No Milk, No Butter No Problem

     This cake is perfect for the things we are all going through right now.  This calls for no eggs, no milk, and no butter!  How wonderful is that?!  This cake actually dates back to the depression era when things were scarce.  But don't let that deter you about the taste.  This cake bakes up super moist and stills tastes good.  This is absolutely my husband's favorite cake!

The Perfect Wacky Cake Recipe: No Eggs, No Milk, No Butter No Problem

3 c. all-purpose flour

2 c. sugar

3/4 c. cocoa

3/4 c. oil +1T

2 tsp. baking soda

2 tsp. vanilla

2 T. apple cider vinegar

1 tsp. salt

       Preheat Your oven to 350 degrees. In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt.  Now, make three little "wells" or depressions into the mixture.  Into one of the "wells", put in the oil,  into another put the vanilla, and into the third put the vinegar.  Slowly pour in 2 cups of water and then stir.  You don't want to beat the batter, a good stirring is good enough.  

      Pour the mixture into a ungreased 9" x13" cake pan and bake for 35 minutes.  Be sure Not to overcook the cake because if you overbake it, the cake will come out dry.  When inserting a toothpick to check for doneness, the toothpick can come out with a bit of "goo" and that is perfect.  You just don't want it to have raw cake batter on it.  If you cook it until there is nothing on the toothpick then it will be too dry, so just watch the cake carefully the last few minutes.

      This cake can be eaten as it is with no frosting because it is delicious on its own but if you prefer you can lightly dust the top with powdered sugar or ice it with your favorite icing.

    Be sure to check out my recipe for a White Wacky Cake, Banana Wacky Cake and Apple Cake too.

 

 

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The Best Homemade Potato Salad

      This is my go-to recipe for creamy, flavorful potato salad.  I get requests for my recipe every time I serve it or bring it to a potluck.  People tell me that it is the best potato salad they have ever eaten or tell me it reminds them of the potato salad their mother or grandmother used to make.

 

The Best Homemade Potato Salad

5 lbs. russet potatoes, peeled and diced (or Yukon gold)

3 c. mayonnaise

1 1/2 c. yellow mustard

1/2 c. dill pickle relish (or sweet pickle relish)

1/2 c. onion, diced

8 hard boiled eggs, chopped

2 T. white vinegar

1 tsp. black pepper

1 tsp. celery salt

1 tsp. paprika

     Boil your potatoes until they are tender. Drain and allow them to cool.  Once they are warm and not super hot, set aside.

    In a large bowl, put all the ingredients except the potatoes and eggs.

     Stir together until mixed.

    Once it is mixed up, fold in the potatoes and eggs.  Serve and enjoy!  

     Our family loves the potato salad warm so we it it right away but if you prefer it cold, just refrigerate for a few hours first.  This goes great with my Blue Ribbon Baked Beans!

Be sure to check out my other delicious salad recipes:  Egg Salad, Tuna Salad and Chicken Salad.

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Cooking Whole Wheat Bread In The Crock Pot

       I often share my recipe of Homemade Bread In An Hour and it's hugely popular because it is so easy.   But a recipe that's even easier is my Whole Wheat Bread that I cook right in my Crock Pot.  That is what I am sharing today!

     This bread is super easy to make and turns out perfect.  It has a nice crust and is so soft that it almost melts in your mouth.  It's great on its own or you can use it for sandwiches or with some homemade jam.

Cooking Whole Wheat Bread In The Crock Pot

3 c. whole wheat flour

1 c. milk, warmed up a bit

1/3 c. all-purpose flour

1/3 c. honey

2 pkgs. rapid rise yeast

3 T. olive oil

2 tsp. apple cider vinegar

1 1/4 tsp. salt

     Line the bottom and sides of your Crock Pot with parchment paper (not wax paper) and turn to high and replace the lid.

     In a small bowl, mix together 1/4 cup of warm water, 1 teaspoon of sugar and the 2 packages of rapid rise yeast.  Let it sit undisturbed for 10 minutes.   

     As the yeast is activating, grab a large bowl and mix together the flours and salt.  After the yeast has activated, slowly pour it in.  Now stir in the milk, oil, honey and apple cider vinegar.  Mix until a dough forms.  Allow the dough to rest for 30 minutes.

     After it has rested, on a floured surface knead the dough thoroughly.  Knead the dough until it is smooth.  

      Form into a firm ball and place the dough into the crock pot. 

      Put the lid on and allow the bread to cook for about 2 hours.  You can check it after 1 1/2 hours to see it is done, if not, allow it to cook for the full 2 hours.  

    

    

 If the crust is not crisp enough, just place the bread in your broiler for 2 minutes.

      Slice and enjoy!

    The bread should make about 10 slices and each slice of bread has 35 grams of carbs. 

    Sometimes I sprinkle in some rosemary or Italian seasoning into the dough when I add in the flour, etc.  It gives the bread a nice flavor and smells delicious!

 

 

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Chocolate Chip OatMeal Bread

     This bread is so good and is basically an oatmeal chocolate chip cookie but it's bread instead.  It's easy to make and turns out so moist and soft.  It turns out perfectly every time!

Chocolate Chip OatMeal Bread

1 c. flour

1 c. rolled oats

1 c. buttermilk 

1 c. semi-sweet chocolate chips

1/2 c. vegetable oil

1/2 c. brown sugar, packed

1 egg

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

   

    Preheat your oven to 325 degrees.  In a large bowl, mix together the oats, buttermilk, egg, brown sugar, and oil together.  Once it is mixed, let it sit for 10 minutes to allow the oats to soften.

     After 10 minutes has passed, add in the flour, salt, baking soda, and baking powder.  Just mix until combined so you are sure not over mix it.  Now pour in the chocolate chips.

   Now gently fold them into the mixture.

    Grease or butter a large loaf pan and then pour the batter in.

   Now bake it for 50-55 minutes, or until an inserted toothpick comes out clean. Allow it to cool and then slice and enjoy!

 

 

    Some other recipes of mine that are chocolate chip based include:

Chocolate Chip Cookie Bars, Pumpkin Chocolate Chip Coffee Cake, Chocolate Chip Biscuits with glaze and Flat & Chewy Chocolate Chip Cookies.  Yum!

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