Thursday, July 22, 2010
Trisha Yearwood Roundup: Slow-Cooker Pork Loin, Apple Dumplings, and Spicy Edamame Dip
Trisha Yearwood's Slow-Cooker Pork Loin is one of my new favorite recipes. I've made it three times in the past month. Do you use your crockpot in the summertime? If not, it's a great way to escape the heat in your kitchen. You can have all of the ingredients in the crockpot in less than ten minutes.
The first two times I made this recipe I used a pork tenderloin, which resulted in meltingly tender pork that simply fell apart. The third time I made this I used a 3.5 pound pork loin(pictured above) and the meat was good, but not as good as using the pork tenderloin. A gravy is made from the cooking liquid, which consists of chicken broth, lemon juice and soy sauce and it is mild and delicious. This pork is great served with mashed potatoes and green beans.
NOTE: I recommend making this recipe with pork tenderloin. The meat is noticeably more tender, succulent and delicious. Using two pork tenderloins would yield just the right amount!
Slow-Cooker Pork Loin *AKA* The Blue Plate Special
Recipe adapted from Home Cooking with Trisha Yearwood
1 2-1/2 to 3 pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons lemon juice
3 teaspoons soy sauce
3 tablespoons cornstarch
salt and pepper
Trim the visible fat from the loin. If necessary, cut the roast to fit into a 31/2, 4-, or 5-quart crockpot. In a small bowl, combine the garlic powder, ginger, thyme, and pepper. Rub the spice mixture over the entire surface of the loin. In a large skillet, heat the oil and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the crockpot. Combine the chicken broth, lemon juice, and soy sauce; pour over the loin. Cover and cook on a low heat setting for 8-10 hours or on a high-heat setting for 4-5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the crockpot into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices, if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juice until dissolved, then stir into the juices in the saucepan. Heat, stirring frequently, until the gravy is thickened and bubbly, 5-7 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.
Apple Pie for breakfast anyone? Trisha's apple dumplings will make your entire house smell like apple pie. The smell is intoxicating!
Slices of Granny Smith apple are cut vertically into 8 slices each and a buttermilk biscuit is wrapped around each slice of apple. The biscuits and apples are covered with a hot liquid sugar mixture.
Then the whole thing is doused with cinnamon and sugar and popped into the oven where the magic happens.
It looks like this when you pull it out of the oven and the smell is out of this world amazing!
The biscuits are fluffy and inviting, the apple is tender and warm, the hot liquid sugar mixture turns into a thick sauce. A perfect way to wake up the family!! You can find the recipe on girlichef's site HERE.
The last thing I made from Trisha's book was this Spicy Edamame Dip. I went to four stores looking for edamame and finally found them at Walmart. Trisha's Edamame Dip is made with shelled edamame, lots of garlic, cayenne pepper, cumin, olive oil, lime juice and cilantro.
I served mine with extra cayenne pepper on top in order to bring on the heat! The dip was creamy, spicy and delicious and is actually one of the healthier recipes in her book. We really enjoyed it!!
Of course, I have to leave you with one of my favorite Trisha Yearwood songs.
She's in Love with the Boy............