You WON’T believe that this delicious roast came from a crockpot.
If you had serve it up to me and told me that it came from a slow cooker, I would have said you were joshin’…
Now don’t get me wrong, I love me some crockpot roasts… I am just saying it doesn’t look or taste like something from the slow cooker. It is more like a from the oven kind of feel.
But alas it tis true… And ahh-mazing!
And I say that even after burnin’ the gravy… more about that later 😉
This recipe can be found in the pages of Rush-Hour Recipes
a book that is full to the brim with quick and easy recipes.
This week I am sharing a recipe each day this week (thru Saturday) from this book’s pages that we have lightened up for our On the Lighter Side Series.
Oh, by the way… have you entered to win a copy of this fun and fast book?
Go on now, I’ll wait 😉
Now that we are all settled with that, prepare for me to rock your crockpot with the first step of this yummy roast.
I do believe it is going to alter the way I crock the pot in a big way… my mind is already conjuring up all kinds of ways to use this tip in other recipes…
Heat up your broilers gals and guys.
So I threw my 3 lb pork tenderloin onto my hot broiler pan and broiled it for 15 minutes until it was nice and browned.
Then I pressed 5 cloves into the top of the roast.
Added 1/2 tsp Nutmeg
and 1/4 tsp Paprika
Now in a side bowl mix together…
2 T Orange Juice
2 T Honey
1 T Soy Sauce
2 tsp Lemon Juice and 1/2 tsp browning and seasoning sauce (I used Liquid Smoke because I didn’t have any).
Mix well and pour over top of the roast.
The recipe calls for you to cook on low for 10-12 hours or High for 6-8. My crock must have been cooking really hot, because it was done in 4 hours on high.
Once it is done, remove the roast and 1 1/2 T Cornstarch with 2 T water and add to the pot.
Stir well and let cook 15 minutes or until thickened and pour over sliced roast.
OR, be like me and totally get distracted and burn the gravy… I hate when that happens! Especially on something so amazingly GOODe. Never fear, I WILL be making it again and I had a trick up my sleeve to save dinner.
If that happens, just grab that broiler pan again and some pineapple and broil them for 3-5 minutes. (Watch them so you don’t burn them.)
Serve up… DELISH!
Note: Do not put uncooked fresh pineapple or its juice on your roast or it will turn mushy thanks to the bromelain in the fresh pineapple. Canned Pineapple has less of a dramatic effect due to the canning process, but may still over-tenderize. While it is very yummy to serve the roast and pineapple together,regardless of if the pineapple was cooked/canned, I would not store them together– just in case, I mean you’ve already burned the gravy and all 😉
- 3 lb Pork Roast (I used Tenderloin)
- 5 Whole Cloves
- ½ tsp Nutmeg
- ¼ tsp Paprika
- 2 T Orange Juice
- 2 T Honey
- 1 T Soy Sauce
- 2 tsp Lemon Juice
- ½ tsp Browning and Seasoning Sauce
- 1½ T Cornstarch
- 2 T Cold Water
- Optional: Broiled Pineapple
- Broil roast for 15 minutes
- Press cloves into the top of the roast and season with spices.
- Combine remaining ingredients except cornstarch and water and pour over the roast once it is in the crockpot.
- Cook on low for 6-8 hours or high for 4-6 (my crockpot cooked much faster than the original 10-12 on low or 6-7 on high)
Looking for more recipes to CROCK your pot? Check out our Recipes that CROCK! Series.
Affiliate links were used in this post as well as an uncanny ability to burn some gravy, yo.
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.