Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘pork loin’
Posted: December 12th, 2012

Thanks to everyone who entered the drawing for “The Old Farmer’s Almanac Everyday Baking.” The winner is Rosalie Tellers. I’ll pop it in the mail today.

If you are not Rosalie Tellers, you are eligible to enter the drawing for “Holiday Slow Cooker: Delicious Recipes for a Year of Hassle-Free Celebrations,” by Jonnie Downing. The title pretty much says it all. It’s a slim volume, but it’s packed with great ideas.
To enter, send an e-mail to jennie.geisler@timesnews.com. Include your NAME, MAILING ADDRESS and BOOK YOU WANT. I don’t save or use this information for anything else.

For those of you just here for the food:

1 (2-pound) pork tenderloin
1 envelope dry onion soup mix
1 cup water
3/4 cup dry red wine
3 tablespoons soy sauce
3 tablespoons minced garlic
Freshly ground black pepper

1. Place the pork tenderloin, soup packet, water, wine and soy sauce in the slow cooker, in that order.
2. Roll the tenderloin around to coat it in the other ingredients. Spread the minced garlic over the top and add a few grinds of pepper.
3. Cover and cook on low for 4 hours, or until the internal temperature of the pork reaches 155 and 160 degrees. Remove and let it sit, covered for 15 minutes before slicing.
– “Holiday Slow Cooker”

Posted in: Uncategorized
Posted: September 6th, 2012

I'm ready for fall. The concept of Roast Pork Loin was just the nail in summer's coffin to me.

I pulled out a couple pair of fall pants last weekend and consigned to the basement my capris and madras. Yesterday I put the kid on the school bus and donned one of my countless pieces of brown clothing. A few of the maple trees along my route have turned reddish orange.
Football was on last night, and the incessant blathering of politicians has reached a fever pitch.
It just feels like time for a pork roast.
Martha Stewart’s minions seem to agree. They posted this recipe for Roast Pork Loin with Carrots and Mustard Gravy today in a slideshow of quick Sunday dinners.
It looks simple and luscious at the same time, and a nice change from another hunk of grilled whatever.
I’m equally excited to try the roasted carrots, the mustard gravy, and maybe some Octoberfest brew to wash it all down.
The calendar says it’s still two weeks away, but it’s already fall in my kitchen.

Posted in: Uncategorized