Crock Pot Pork Stew

I usually would be doing a gardening post today, but I made the a really delicious stew on Sunday and wanted to share it with you.  It was a perfect Mother’s Day meal because I could just fix it and forget it.  Then when it was time to eat, it was ready to serve.

Crock Pot Pork Stew

Crock Pot Pork Stew

  • 1 1/2 – 2 lb. boneless Pork Tenderloin, cut into 1-inch cubes
  • 5-6 medium Red Potatoes
  • 3 medium Carrots
  • 2 medium onions
  • 1 lb. Mushrooms
  • 1 stalk Celery
  • 2 tsp. dried Thyme
  • 3 tbsp. Olive Oil
  • 1 tbsp. Butter
  • 2 tbsp. all purpose Flour (I used Brown Rice Flour to make it gluten free)
  • Salt and Pepper
  • 1 cup Chicken or Turkey Stock
  • 2 cups Water, approximately

Cut all vegetables except celery into large chunks, all approximately the same size.  Chop celery.  Layer potatoes, carrots, mushrooms, celery and onion in crock pot in that order. Sprinkle with the Thyme and some salt and pepper.

In a large skillet, brown pork in olive oil.  When brown, remove from pan and place on top of vegetables in crock pot, leaving oil in pan.  Add butter to pan and melt.  Whisk in flour, salt and pepper.  Continue to whisk and cook on medium heat until flour begins to brown. Slowly add stock and then water, continuing to whisk while adding.  Once your gravy is smooth (you want it to be rather thin), pour it over your meat and vegetables in the crock pot.  Cover and cook on low for 8 hours.  In the last hour you may need to stir the stew, especially if you notice that some of your flour is sitting on top of the meat.  I noticed this, but it may be because I used the brown rice flour.

This was such a delicious dish that my mom said she is going to make it for the next covered dish meal at her church.  For me, that is quite a compliment!

What is your favorite dish to cook in the crock pot?

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Garlic and Rosemary Pork Roast

Well, you already know I like cooking with fresh herbs.  But I also like cooking with garlic. Garlic gives so much flavor and can be used so many ways.  I always have garlic on hand.  One of our favorite garlic dishes is Garlic and Rosemary Pork Roast.  It is very easy to prepare and tastes great.

Rosemary and Garlic Pork Roast 

Rosemary and Garlic Pork Roast

  • 3-4 lb. lean pork roast or pork loin roast
  • 2 sprigs fresh rosemary
  • 8-10 small cloves garlic (or 4-5 large cloves)
  • 1-2 Tbsp. olive oil
  • Salt and Pepper

Preheat oven to 350 degrees.  Drizzle olive oil over all sides of roast and sprinkle with salt and pepper.  If using large garlic cloves cut them in half.  Cut 4-5 slits in the bottom of the roast, about 1/2 inch wide and 1/2 inch deep, scattered over the roast.  Insert garlic cloves in the slits.  Strip the leaves from 1 sprig of rosemary and sprinkle over the roast.  Turn roast right side up and repeat with the remaining garlic and rosemary.  Place meat on a roasting rack in a shallow pan and bake until internal temperature reaches 145 degrees.  This should take about 20-25 minutes per pound.  Remove roast from oven and let stand for 5-10 minutes before slicing and serving.

I know most people think pork should be cooked to an internal temperature of 160 degrees.  This is because the USDA has always recommended that temperature…until now.  According to an article in the Huffington Post, in May 2011, the USDA lowered pork’s minimum safe temperature to 145 degrees.  This will leave the pork slightly pink, but oh so moist.

This roast is delicious served with a green vegetable, such as green beans, and a side of wild rice, and makes a wonderfully healthy meal.  I hope you will try it and let me know how you like it.

What is your favorite meat?