One of my favorite family recipes that I haven't shared on my blog yet is my mom's sweet and savory pork roast recipe—a perfect tradition to try for Easter Dinner! The prep and finishing touches are super easy; just remember to start early because it takes a few hours in the slow cooker. Be sure to bookmark this page for the weekend...
Ingredients - Slow Cooker Pork
- Slow Cooker Pork
- 1 (5lb) boneless pork tenderloin
- 2 tsp ground sage
- ½ tsp ground pepper
- 1 tsp fresh garlic, minced
- 12 cup water
- Sweet & Savory Glaze
- ½ cup brown sugar
- 2 TB cornstarch
- ¼ cup balsamic vinegar
- ½ cup water
- 2 TB soy sauce
1. In a small bowl, combine sage, garlic, salt, and pepper. Rub the mixture over the roast, then place in a slow cooker with half a cup water. (I love my All-Clad design from Williams Sonoma.) Cook on low for 6-8 hours until pork is cooked through. (You can also bump up to high on your slow cooker if you're short on time. You could use a meat thermometer to ensure the internal temperature has hit 145 degrees F.)
2. About an hour before the pork is done, combine ingredients for the glaze in a small saucepan. Heat over medium until ingredients are combined and thickened. (You can bring the mixture to a boil, but then reduce to a simmer to keep it from hardening.)
3. During the last hour of cooking, brush the brown sugar glaze over the pork to finish. Serve remaining glaze in a sauce boat on the side.
That's it for the pork! I love to serve this dish with mashed potatoes and a colorful veggie or salad. Here's my favorite recipe for mashed potatoes:
Ingredients - Mashed Potatoes
- 20 fresh medley Idaho potatoes
- 12 tsp Himalayan pink salt
- 3 TB butter, softened
- ½ cup milk, or unsweetened alternative
- ¼ cup plain non-fat Greek yogurt
- ½ tsp Amni Niccolo Mix
Notes: For this recipe, I use Fresh Medley Idaho Potatoes, unsweetened almond milk, and Kirkland brand Greek yogurt.
The Amni Niccoli blend is my "secret ingredient." The chef who catered my birthday introduced me to it and I'm a fan for life!
1. Bring water to a boil and stick the potatoes in. I let the potatoes sit in the boiled water for 2-3 minutes, then I bring down to a simmer and cook for another 15-20 minutes. The potatoes are ready when I can easily pierce with a fork and they're starting to collapse.
2. Drain the potatoes and put back in pot. I use a pie knife to start mashing them up in smaller chunks. I then add butter, salt, milk, yogurt, and the Amni Niccoli blend and mash again to desired consistency.
That's it for the potatoes!
Another side I love is carrots made in the crock pot or fried with oil, salt, and pepper. The easiest method is definitely with the slow cooker.
This is always a hit when I make it for the family! The recipe is super simple, so don't be intimidated to try it as something new for Easter or a spring dinner this year. Tag me on Instagram if you decide to try... I'd love to see your masterpieces!