Pork Loin Roast with Garlic and Rosemary (Crockpot)

Here is an easy and delicious Pork entrée for the Crockpot:

Skillet Brown Roast First then add to Crockpot

Ingredients:

·         2-3 Pound Pork Loin (I buy a Whole Loin, when it’s on sale, then purpose portion and freeze)

·         2 Sprigs rosemary, coarsely chopped or 1 Tablespoon Dry

·         1 Large onion, (Coarsely Sliced)

·         2 Cups water

·         2 Cloves Garlic (minced)

·         1 Large Bouillon Cube (Chicken)

·         1 Tablespoon sea salt

·         1 Tablespoon Olive Oil for browning the roast

·         For the Gravy

·         3 Tablespoons arrowroot or cornstarch

·         1 Teaspoon sea salt

·         1/4 cup white wine (I use vermouth)

·         1/2 cup sliced mushrooms

Instructions

1.       Preheat a cast iron skillet, add the oil and brown the roast over medium-high on all sides. Put Water, Bouillon and Salt into a Crock Pot and turn on the heat.  Remove roast from skillet and place in the crock-pot. Place onions around the roast, smear the minced garlic over the roast and sprinkle rosemary over the top. Turn crock-pot to high and cook 8 hours or until tender and falling apart.

2.       When ready to serve place the roast on a serving platter and cover to keep warm. Transfer liquid and onions from the crock-pot to a pan on the stove. Add the Mushrooms and bring to a boil then reduce liquid to a simmer.

3.       Mix together the arrowroot and Wine then add a little of the boiling liquid to the mixture to temper it. Then, slowly add the arrowroot mixture to the simmering liquid whisking all the while. Season to taste and simmer for a few minutes until thickened. Transfer to a serving container and serve with the roast.

Note! I am always asked what the difference between Flour, Corn Starch and Arrowroot is for Thickening.  Here is my response:  There are two categories here; Grain Starch and Root Starch and they all will thicken, however produce different results.  Flour in a 1 -1 with fat (typically butter) is a basic Roux in French Cooking, and is used in 3 of the 5 French Mother Sauces, i.e., Béchamel, Espagnole and Veloute.  It adds flavor, stands up to long cooking and produces an Opaque Sauce. Arrowroot does not stand up well to long cooking and is generally used toward the end of a sauce.  It is more expensive and has a neutral flavor, with a silky feel to the tongue and makes a translucent shiny presentation that does not gel when cooled. Finally Cornstarch is a more efficient thickener, than flour and you need less.  It gelatinizes at a higher temperature, gels when cooled and produces a shiny but semi opaque sauce.  There are other types of thickeners but these are the top three.

Enjoy

David