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Stand Back! I'm gonna try... - Melodramatic, corsetted mistress of the obscure
February 24th, 2011
02:31 pm

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Stand Back! I'm gonna try...
... cooking. Like, without a recipe. Winging it.


I'm scared.



So, I couldn't pass up this port tenderloin at the grocery store. But I really haven't the faintest idea how to cook it. Nor do I really have all the suggested ingredients I have found online (don't cook much). So... in the crockpot on low for 4 hours I can do. But what to add? I saw things like water, wine, garlic, onion soup mix, soy sauce. But I only have a couple of those.


But citrus is good with pork, as I recall. Or ... something.


So, I have water, sliced oranges, soy sauce, garlic salt (whoa, it's gonna be salty!), and Herbes de Provence in the pot with the pork.


It can only turn out bad, right?

(6 comments | Leave a comment)

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From:clevermanka
Date:February 24th, 2011 08:41 pm (UTC)
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Good luck! I look forward to hearing how it comes out! You might consider taking out the orange slices before they turn to mush. I'm only worried about the bitterness from the rind sinking into the pork.
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From:solan_t
Date:February 24th, 2011 08:48 pm (UTC)
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I peeled the oranges first (perhaps a mistake in itself) but you may have a point.
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From:rowangolightly
Date:February 24th, 2011 09:00 pm (UTC)
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Yes, citrus is good with pork. Did you put any other liquid in with it? 'Cause pork tenderloin can get pretty dry since it basically has no fat on it.

It should be good, really.
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From:solan_t
Date:February 24th, 2011 09:04 pm (UTC)
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about a cup and a half of water. it covers the roast to about half way up.
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From:rowangolightly
Date:February 24th, 2011 09:53 pm (UTC)
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That should be plenty. Water tends to increase in the crock pot since it's a closed system.
From:jdack
Date:February 24th, 2011 09:48 pm (UTC)
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You have little to worry about. This is super easy. I usually throw in bbq sauce as well, by the time it's done it literally falls apart into yummy shredded pork.

My only notes would be:

-diced onions (in from the start)
-white pepper
-cayenne or red pepper if you have it

Also it depends on the size of the loin but on low I usually go 6 - 7 hours minimum.
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