I do a pork roast with sauerkraut in the crockpot. I know that's an acquired taste, though.
I also do a pork roast with beans. No measurements though - sorry. I open several cans of Great Northern Beans, drain them & put in the crock. Mix in a bunch of ketchup & brown sugar...Worcestershire sauce if desired. Once they're good & saucy, put the pork in & cook on either high or low. It takes a good long while & I usually check with a meat thermometer to be sure it's done.
Recently I found 2 other recipes for pork roast/tenderloin that I really, really like!
Honey Sesame Tenderloin
½ c soy sauce
1 Tbl finely chopped ginger root or 1 tsp ground ginger
1 Tbl sesame oil
2 garlic cloves, finely chopped
1 lb pork tenderloin
1/4 c honey
2 Tbl packed brown sugar
¼ c sesame seed
Mix soy sauce, ginger root, sesame oil & garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey & brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 190 degrees. Let stand 5 minutes before slicing. 4 servings
[NOTE: If you don't pat it dry - or at least drain the marinade off pretty well - the sugar/honey doesn't stick too well.]
CURED PORK LOIN
from Boma, AKL
3 1/3 lb Pork Loin
¼ c Kosher Salt
½ c Sugar
7¾ Tbl Brown Sugar
2 Tbl Minced Herb (Thyme or Rosemary), chopped fine
2 Tbl Ginger, fresh and chopped (dry 1½ tsp)
2 Tbl Cinnamon
To taste Ground Black Pepper
In a small bowl, mix all the ingredients except the pork. Rub the mixture into the pork and let marinade overnight. Cook in the oven at 350 for one hour or until done.
FYI - I didn't do the curry sauce as directed - it was hot & I was too tired. I just mixed together all of the ingredients at the same time. I didn't cook it at all. The curry paste recipe makes more than the 1/2 ounce you need...so I replaced the Tablespoon with a teaspoon & the 1/4 cup with a Tablespoon. It worked out great!
COCONUT CURRY SAUCE (FOR FISH OR PORK)
1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough
Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.
CURRY PASTE
¼ c Olive Oil
¼ lb Red Pepper
¼ c Fresh Ginger Root
¼ c Garlic Cloves
1 Tbl Ground Turmeric
1 Tbl Ground Cinnamon
1 Tbl Ground Cumin
1 Tbl Ground Cardamom
1 Tbl Ground Coriander
1 Tbl Cayenne Pepper
Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.
Cool, cover and refrigerate in jars for up to one week.
