Crockpot: Pork in Red Sauce

After reading through several crockpot cookbooks, and reading the advice from readers to adapt my own recipes for use in the crockpot, I’ve been doing just that and have had several very good crockpot dinners.  This one turned out excellent and had enough sauce left over that I made meatballs, added to the leftover sauce and we had those last night.  Vince said it was some of the best sauce I’ve made!

Pork in Red Sauce

1/4 cup olive oil
1 – 3 or 4 pound pork loin
Seasonings (salt, black pepper, garlic powder, onion powder, red pepper)
1 med. onion, chopped
4 – 6 cloves garlic, chopped
1 tsp. fennel seeds
1/4 c. brown sugar
1 T. butter
8 oz. fresh mushrooms, sliced
3 T. dried oregano
2 small sprigs fresh rosemary
28 oz. can tomato puree
2 – 28 oz. cans diced tomatoes
1/2 c. dry red wine
1/2 to 3/4 c. fresh basil

1. Season the pork loin. (I did this the night before and let it sit in the fridge in a ziplock bag).
2. Brown the pork loin, on all sides, in the oil and place the loin in the crockpot.
3. Saute the onion and garlic in the oil/pan drippings. Add the fennel seed and continue to saute for another 2 – 3 minutes. Add this mixture to the loin in the crockpot.
4. Add the brown sugar to the crockpot.
5. Melt the butter in the same pot and saute the mushrooms. When they’re done, transfer them to a container and keep them in the fridge til right before serving time.
6. Add the oregano, rosemary, tomato puree, diced tomatoes and wine to the crockpot.
7. Cover and cook 6 – 7 hours on low. You may want to check the temp. Mine reached 145º after about 4 hours. Overcooking seems to be an issue with using the crockpot.
8. Once your meat has reached the desired temp, add the sauteed mushrooms and the basil.

There was so much sauce left over and I was glad because the sauce was great!   This recipe made enough for us to eat the pork with sauce for 2 dinners, and I froze a good chunk of the pork with sauce for another dinner, then Vince had several sandwiches with it.

I made meatballs and had enough for one dinner, meatball sandwiches for lunch and froze a batch of sauce with meatballs.

It’s safe to say we got at least 7 meals out of this recipe.

Comments

  1. 3

    Cindy B says

    What amounts of the seasonings do you use? I am new to cooking without having amounts listed…

  2. 5

    says

    Thanks for this recipe, Judy. My husband might just like this! Plus, I like I can put a few meals in the freezer. Always a great thing!

    Hope all is well with you.

  3. 6

    says

    I’m working on this problem. My son-in-law in another city is trying to help me figure it out as my computer person i.e. my husband is out of town. It will happen. Thought we had this done over Christmas, but guess not. Thank you for your help.

  4. 7

    Susan says

    This recipe sounds so yummy! Thanks for posting the recipe Judy…..I know what we’re having for dinner this weekend :o)

  5. 8

    says

    That’s exactly the kind of dish I like….cook once, have several meals. I’ll be “borrowing” this recipe. 🙂 I even have a nice pork loin roast in the freezer.

  6. 9

    Debbie B says

    This sounds great, Judy! I have a pork loin in the freezer that needs to be used. Perfect. Thanks for the recipe.

  7. 10

    Ray J says

    Hi Judy, I was out of town and am behind reading my blogs. With the pork in the crock pot, was this dish very greasy? I love the convenience of the crock pot, but not the grease. Just curious – if it wasn’t, I’ll be making this soon!!

  8. 11

    says

    Judy, what size is your crockpot? We have crock server set that we pulled out of storage to use during the holidays and want to keep using it until the spring. So I am always looking for good crock recipes but often have to adjust the them for our 3 quart pots.

    This sounds yummy and I’d love to try it!