Sept 20 2016
I have larded boneless pork loins a few times with great results but don’t think I ever did a bone in loin roast. I do a lot of butts for pulled pork and boneless loins but I was hungry for just a pork roast. I decide I would brine it overnight and lard it with some bacon to smoke. I had a recipe for some parmesan garlic potatoes done in an Instant Pot I wanted to try.
When I cleaned up my garden the other day I had some nice size green tomatoes I could fry for another side. They were getting ripe today but tasted good!
I had a 3.6 pound bone in loin roast that was $1 a pound. That was cheap enough but I think there was 2 pounds of bone! I brined it overnight with, 2 quarts of water, 1/3 cup of kosher salt and ¼ cup of sugar and I injected some of the brine.
I rinsed it, dried and cut about 1X1 inch slits in and inserted bacon pieces. I seasoned it with some Penzey’s Pork Chop seasoning, fresh ground pepper and some dried garlic flakes. It went in the fridge while I got my potatoes on. I got the potatoes in my IP set on “Slow Cook” high mode for 3 hours.
The roast went on my Traeger heated to 190 deg. for an hour of smoke. Then I eased the temp up over the next 1 ½ hours ending with 350 deg. grill level and IT of 155 deg. for the pork.
After I got the roast on I breaded my tomatoes, dipped in corn flour, then in an egg cream mix, then in crushed cracker crumbs. They went in the fridge about 1 ½ hours to set up before frying.
When the roast was done I tented with foil and checked the potatoes, they were not crisp like the recipe said so I put them in Sauté mode and heated the skillet to fry my tomatoes. I got the tomatoes a little too brown on the first side, had the oil & butter too hot, but the other side was good!
I served the wife and I a nice slice of the pork some potatoes and 3 slices of fried tomatoes. It all tasted good, the pork was tender and moist with a little bacon flavor! The potatoes turned out good but see notes in recipe.
Smokin Don
Recipe:
Slow Cooker Garlic Parmesan Potatoes
Yield 6 servings
Crisp-tender potatoes loaded with garlicky parmesan goodness - and it's the easiest side dish you will ever make right in the crockpot!
Ingredients
• 3 pounds baby Dutch yellow potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
Instructions
• Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
• Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
• Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Notes
*Cooking time may need to be adjusted depending on the size of the potatoes.
http://damndelicious.net/2014/12/23/slow-cooker-garlic-parmesan-potatoes/First I don’t think a slow cooker is ideal for potatoes. Mine were not crisp at all after 3 hrs. on high. I selected Sauté and the cheese stuck to the pan. If I did this again would not add the parmesan cheese until the end and stir in before serving. I just re-read the manual and I was supposed to have the IP steam release valve in vent position when using "Slow Cook" mode so might have to try this again.
