We recently came home from our second hurricane evacuation in not even a year. Irma was kinder to us than she was to many others in our area and to those who were in the main path of the storm. We’re praying for all of those who were affected by the storm.
We were able to evacuate to our gracious hosts’ cabin in North Carolina. Jon’s Aunt Susan and Uncle Ron welcomed us, Jon’s parents, and our four crazy dogs into their home. Next time, we’ll have to plan a non-hurricane evacuation visit.
We all took turns cooking a meal at the cabin to help out. Jon’s mom asked me to help season a pork loin roast. I rummaged through Susan’s spice cabinet and came up with a pretty delicious blend (if I don’t say so myself). Despite Irma’s hurricane wrath, Irma’s Pork Loin Roast was a big success.
We seasoned the pork with a blend of lemon pepper for a little brightness and some Italian seasoning for that savory flavor. We cooked the pork in orange juice in a slow-cooker until cooked through. The pork was so juicy and oh-so tender!
Ingredients:
18 oz Pork Tenderloin Roast
1/2 tsp Salt
¼ tsp Ground Black Pepper
1/4 tsp Seasoning Salt
½ tsp Lemon Pepper Seasoning
½ tsp Italian Seasoning
¼ tsp granulated garlic
1 cup orange juice
In a small bowl, combine the seasonings. Season each side of the tenderloin with the seasoning blend. Place the roast in a slow-cooker and pour in the orange juice.
Cook on High until the pork tenderloin is cooked through. *Cooking times will vary due to equipment differences; the best way to determine if the pork is cooked through, is to check the temperature with a meat thermometer.
Allow the roast to rest for about 5-10 minutes before slicing. Slice the roast into ¼ to ½ inch slices. Serve with your favorite sides.
- Ingredients:
- 18 oz Pork Tenderloin Roast
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp Seasoning Salt
- ½ tsp Lemon Pepper Seasoning
- ½ tsp Italian Seasoning
- ¼ tsp granulated garlic
- 1 cup orange juice
- In a small bowl, combine the seasonings. Season each side of the tenderloin with the seasoning blend. Place the roast in a slow-cooker and pour in the orange juice.
- Cook on High until the pork tenderloin is cooked through. *Cooking times will vary due to equipment differences; the best way to determine if the pork is cooked through, is to check the temperature with a meat thermometer.
- Allow the roast to rest for about 5-10 minutes before slicing. Slice the roast into ¼ to ½ inch slices. Serve with your favorite sides.
The post Irma’s Pork Tenderloin Roast first appeared on Slyh in the Kitchen.
