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44469Crockpot Mardi Gras Parade Pork and Potatoes

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  • Richard Lee Holbert
    Feb 23, 2014
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      Crockpot Mardi Gras Parade Pork and Potatoes

      6 potatoes, peeled and halved
      8 carrots, peeled and cut into chunks
      1 small onion, coarsely chopped
      8 cloves garlic, whole
      1 pork loin, 3 to 4 pound average
      1 tsp. Salt
      1 tsp. Coarse-ground black pepper
      1/4 cup water
      1/2 cup chicken broth
      1/2 cup cocktail sherry
      1/4 cup fresh parsley, minced
      1 package Lipton Onion Soup Mix®
      2 bay leaves


      First, prepare all the vegetables peel the potatoes, shave the carrots
      And chunk them, chop up the onion, mince the parsley, and remove the
      hulls From the garlic. When they're all ready, set them aside
      momentarily on the Counter top.
      Next, season the pork loin with the salt and pepper and briskly rub it
      Into the meat with your hands. Then place the roast into a hot skillet
      (which you've lightly coated with a little vegetable oil) and gently
      pan-fry It on all sides until lightly browned.
      While the roast is searing, go ahead and place the other ingredients
      Into the crock-pot in the following order: first the carrots, then the
      Potatoes, then the onions and garlic, and finally the pork roast. Then
      Thoroughly mix together the water, the chicken broth, the wine, the
      parsley, The bay leaves, and the onion soup mix and pour the mixture
      evenly over the Roast. All that's left is to crockpot cook the pork
      and the fixins on low for about 10 hours. A crisp cold salad and
      bread sticks will make this Mardi Gras meal complete.

      Source : The casseroles_and_crockpots mailer on yahoogroups.com