Wednesday, June 23, 2010

A Quilter's Got to Eat #3: Tangy Pork Roast

Get out your crockpot, Quilters. Here's another fast meal to get you in and out of the kitchen in a hurry.

Tangy Pork Loin:

1 pork loin roast (size not critical)
2 med onions chopped
1 bell pepper (color of your choice) chopped
2 stalks of celery, chopped
1 can (14 oz) diced tomatoes
1/3 cup ketchup
2 Tbsp Splenda (or sugar if you prefer)
2 Tbsp Worcestershire sauce
2 Tbsp vinegar
1 Tbsp lemon juice

Place the pork loin roast in the bottom of the crockpot. Throw the chopped onion, pepper, and celery on top. Dump in the can of diced tomatoes. Mix together the ketchup, Splenda, Worchstershire sauce, vinegar and lemon juice, and pour over the top. Ignore until done (which for me is somewhere between 6 and 8 hours on high).

I usually serve cauliflower and cheese sauce with this dish. Peel the leaves off the head of cauliflower, wash, and microwave for 12 minutes. The cheese sauce is just 6 oz of evaporated milk and 2 cups of shredded cheese, heated and stirred until creamy. It usually takes me a total of 15 minutes to finish this last part of the meal, most of that waiting for the cauliflower to cook. I'm really pushing it to get my dishwasher unloaded too.

I usually cook a fairly good sized pork loin. It makes great sandwiches, and also reheats well.


  1. Mmm, I love a good pork roast. Your recipe sounds very much like my pepper steak recipe, except with pork loin instead of beef. Yummy!

  2. Michelle,

    You are making me hungry! :)

  3. I dont eat pork. I wonder given P's comment above whether this would work for a beef bolar cut because it sounds delicious.

  4. I think it would be great with beef. In fact, I even considered trying it with beef once when I was disappointed to find I didn't have a pork loin in the freezer. For some reason I didn't, but it wasn't because I was worried it would be bad.


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