Author: Sue Monk KiddDinner Prepared By: Jessie
Crockpot Herb Pork Roast
Serves 8
Ingredients:
- 4 large garlic cloves, quartered
- 1 pork loin roast, boneless, about 4-5 lbs
- 1 tsp. salt
- 1 tsp. ground thyme
- 1/2 tsp. dried leaf sage, crumbled
- 1/4 tsp. rosemary, chopped
- 1/4 tsp. dried tarragon, crumbled (optional)
- Dash ground cloves or allspice
- 1 tsp. grated lemon peel
- 1/3 cup water
- 3 tsp. cornstarch (optional)
- 1 tsp. water (optional)
Directions:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl, combine salt, herbs and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into the slow cooker; add the roast. Cover and cook on LOW for 8-10 hours. Pork should read at least 160 degrees on an instant read thermometer.
If desired, thicken juices. Remove roast from juices. COmbine cornstarch with 3 teaspoons water; sitr until smooth, then stir into crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.
Individual Toffee, Pecan and Peach Crisps
Ingredients:
Filling
- 6 cups frozen sliced peaches (about 2.5 lbs), thawed
- 3 Tbsp. sugar
- 1 Tbsp. fresh lime juice
Topping
- 3/4 cup all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1/4 tsp. salt
- 6 tsp. (3/4 stick) chilled unsalted butter, cut into pieces
- 3/4 cup English Toffee bits
- 1/2 cup pecans, coarsely chopped
- Ice Cream (optional)
Directions:
Filling - Preheat oven to 350 degrees farenheight. Place six 1 1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar and lime juice in a large bowl to blend. Divide filling among ramekins.
Topping - Whisk flour, brown sugar and salt into a large bowl. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
*Note* Jessie substituted oats for the pecans in the peach crisps.
