I must say up front that this was not my favourite recipe. It had all the components of recipes I like. It was easy, it built up flavour, and it had familiar ingredients. In the end, it was missing something for me. I would make this again but I would change it up and add more spices. I pulled this recipe out of a random cookbook on my shelf as part of my desire to cook from the books I already. I would say this was a 6/10 for me. My family liked it, however, so maybe it was just me.
Start with a seasoned flour coating for your pork roast. This was just salt, pepper, and paprika.
Heat up a bit of oil in a pan. This is to build the crust.
There is the star. This is a very lean cut of pork, as you can see, and but it takes flavour really well. It is pretty much a blank slate to be built upon.
Cover your roast completely in the seasoned flour.
And start browning. The heat should be high enough that you get a nice golden colour but don't let it burn. Make sure to get some colour all over.
Prepare your veggies. They just get a fine dice and set aside for now.
Keep turning your roast.
Nearly there!
Now for the sauce. Move the roast to the slow cooker and add the veggies to the hot pan. Soften the veggies and add a can of tomato sauce. Slow cook for 5 hours.
After 5 hours, the sauce comes out thick like a gravy.
The meat is very tender.
I served this with mashed potatoes. My secret weapon for mashed potatoes now is to use buttermilk. Do it, you will LOVE the extra zip and creaminess.
I think in the future I would add sugar to the sauce as I found the tomato flavour to be a bit on the bitter side. It was good but not exactly what I was expecting.
No comments:
Post a Comment