And This Little Piggy Drank and Drank, All The Way Home

Since Obama won the election, there hasn't been much of interest in the way of news. Until now....

I got a new Crockpot! (Anderson Cooper should be pulling up to my doorstep any minute now...)

I had been using my mom's old orange Crockpot from the 70's, and it finally just gave out on me, so it went the way of wilted Christmas trees - out into the back alley dumpster. Goodbye, little Crockpot! You served me well!


I got a new one for only $21 at Best Buy (who knew they sold appliances?). I love it! It's a deep brick red, and the inside ceramic bowl is removable, so you don't have to risk electric shock every time you wash it.

My first meal with it was a lean pork loin cooked in about a half bottle of white wine. I threw in some sweet potatoes, carrots, and onions, and served it with broccoli and sourdough bread (to soak up all the wine and porkiness).

I'm really glad I went with the Crockpot as the pork cooking method, because it was a very lean cut of meat, and it would've been very tough if I hadn't cooked it for hours. I actually wish I had cooked it on low for 7-8 hours as opposed to on high for about 4. Nonetheless, it was tender and flavorful. It wasn't a fearless meal, per se, but I snapped a photo of it because I thought it was yummy enough to share.

INGREDIENTS

1 two-pound lean pork roast, visible fat removed
1 large sweet potato, peeled and cut into large chunks
2 large carrots, peeled and chunked
1/2 large white onion, sliced
1/3 bottle of dry white wine
salt, pepper, ground cayenne pepper, and all-purpose seasoning
drizzle of olive oil
2 T. dijon mustard

1 c. cooking liquid from Crockpot
2 T. fruit preserves
1 T. butter
1 T. balsamic vinegar

1 head broccoli
2 slices white American cheese
1/2 c. milk
salt and pepper

sourdough bread
butter

STEP ONE.

Place the first set of ingredients into the Crockpot (through mustard). Set on low and cook for 7-8 hours, or cook on high for 4 hours.

STEP TWO.

When the pork is tender, remove from liquid and slice into thick pieces. Take 1 c. of the cooking liquid, preserves, butter, and vinegar, and cook over medium-high heat until reduced by half to make a sauce.

STEP THREE.

Cook broccoli in boiling water for 4-5 minutes. Drain. In the same pot, heat milk, cheese, and salt and pepper until smooth. Toss broccoli in cheese sauce. Serve with the pork, veggies, and bread & butter.

I admit, it might've been gilding the lily to do the cheese sauce with the broccoli, but I was craving broccoli and cheese. And - I'l just come out and admit it - I love American cheese. It's the lowliest of the cheeses, especially among the foodie set, but I defy you to find me a cheese that melts as well. I even used it the next day to make a leftover pork-and-cheese sandwich.

Thanks for reading. Enjoy!