Crinella Family Cookbook
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Our Grandparents' Favorites
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Table of Contents
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Slow Cooker Favorites
Pork Loin
Slow Cooker Chicken
Pollo alla Contadina
Lamb Shanks
Lamb Stew
Carbonade de Boeuf
Beef Pot Roast
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Slow Cooker Pork
Loin
Updated from Aunt Fanny's recipe: "an easy version of the famous
Italian Maiale Ubriaco"
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1 Pork Loin, about 2 1/2 lbs. or so
1 cup Crinella Pinot Noir
2 small sprigs fresh parsley, whole
2 medium garlic cloves, chopped
1 tsp onion granules
1/2 tsp salt
1 onion, cut in half and sliced thinly
Freshly ground black pepper
2 Tbl Olive Oil
1 Tbl chopped fresh parsley for garnish
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In a slow cooker pan, mix the wine, parsley, gralic, onion granules
and salt
Place the Pork loin on top
Spread the onion over the pork and top with black pepper and olive oil
Cook on medium for about 3 1/2 hours at which point the roast should
be very tender.
Turn and reduce cooker to warm until ready to serve
Before serving, place the liquid from the pot into a saucepan and
reduce by half
Slice the meat and serve with the sauce and a little chopped fresh
parsley.
Recipe serves 4.
Fanny's original recipe:
5 lb. lean loin of pork
1 cut clove garlic
1 pkg. dehydrated onion soup
2 Tbl chopped parsley
1 cup red wine
Place loin on an 18 inch long double thickness of heavy duty aluminum foil.
Rub with a cut clove of garlic; sprinkle with pkg dehydrated onion soup and
tTbl chopped parsley. Pour on 1 cup red wine and wrap securely. Set in an
open roasting pan in a slow oven (250 degrees) for 8 hours if roast is frozen or 5 hours if not. May be served hot or cold.
Enjoy with our
2006 Pinot Noir.
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