A slow cooker is great not only for keeping a lot of heat out of the kitchen when preparing summer meals, but also for leaving you with more time to enjoy outdoor activities. By using a crockpot, you can prepare a one-dish meal while gardening or you can let your main dish cook while you fix a side dish or salad.
This recipe for Polynesian Pork Loin is a great slow cooker dish and makes a tasty meal served with rice and a vegetable. If you’re looking for another side dish to serve with it, you could try this Crispy Potato Spears recipe, which goes well with any favorite meat dish.
POLYNESIAN PORK LOIN
Pork loin:
1 (2-pound) boneless pork loin
1 garlic clove, minced
1 small onion, sliced
1 (8-ounce) can crushed pineapple in unsweetened juice, undrained
Sauce:
3/4 cup ketchup
3 tablespoons brown sugar (packed)
2 tablespoons teriyaki sauce
1/4 teaspoon ground ginger
Spray a 3 1/2- to 4-quart slow cooker with nonstick cooking spray. Place pork loin, garlic and onion in sprayed slow cooker.
Spoon about half of the pineapple with some of the juice over the pork loin. Reserve remaining pineapple and juice.
Cover and cook on the low setting for 6-8 hours. Then at about 35 minutes before serving, drain and discard cooking juices from the slow cooker and wipe the edge of the slow cooker clean.
In a small bowl, combine ketchup, brown sugar, teriyaki sauce, ginger and remaining pineapple with juice; mix well. Spoon or pour evenly over pork loin.
Increase heat setting to high and cover and cook an additional 25 to 30 minutes or until pork loin is glazed. Makes 6 servings.
Note: I used a smoked, bacon rubbed fresh pork loin, but you may use a plain pork loin or even boneless country-style pork loin ribs in this recipe
CRISPY POTATO SPEARS
1 medium baking potato, scrubbed
4 teaspoons finely crushed cornflakes or saltine crackers
4 teaspoons grated Parmesan cheese
1/2 teaspoon paprika
1 1/2 tablespoons prepared ranch salad dressing
Pierce potato with fork. Place on microwave-safe roasting rack.
Microwave on high for 2 to 5 minutes or until tender. Let stand to cool slightly.
Meanwhile, in a small bowl, combine cornflake (or cracker) crumbs, Parmesan cheese and paprika.
Cut each potato in half lengthwise and then cut each half into three spears for a total of 6 spears. Brush each spear with about 1/2 teaspoon ranch dressing.
Sprinkle 1/6 of cornflake mixture over each spear. Broil 4 to 6 inches from heat for 2-3 minutes or until lightly browned.
Makes 2 to 3 servings, depending on size of potato.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
