Pork loin with Plum Sauce

This is another dish made by my mom. She saw this recipe on FoodNetwork, by Sandra Lee. She tried it the very next day. I think it looks great, and I will definitely have to try it. She said it was very good, and her and Dad could not stop eating it.

Ingredients:
½ cup Chardonnay
2 tsp corn starch
½ cup Plum Sauce
Small pork loin

How to:
Mix Chardonnay & cornstarch in crock pot until dissolved.
Season pork with salt, pepper, & minced garlic
Pour Plum sauce in the crock, mix then add pork
Cook on high 4 hours, low 6 hours.

I'm wondering if this could be used as a base recipe for a Chinese like pork dish. Maybe add some ginger while cooking, and then a dash of soy sauce when finished. I will have to experiment and see what happens.

Rosemary Thyme White Wine Pork

This is another pork dish I tried in the slow cooker. It turned out pretty good. I made sure to have plenty of onions this time. I love slow cooked onions, they absorb all the juices and flavor an can be just as yummy as the main dish.



Ingredients:

Pork loin
2 medium onions, quartered
teaspoon garlic powder
teaspoon oregano
teaspoon thyme
teaspoon Rosemary
2 bay leaves
bottle of white wine
pepper



How to:
I put the pork loin, onions, seasonings, and the bottle of wine in the slow cooker on low for 7 hours. The house smelled heavenly when I got home. The white wine really added a great taste to the pork, and made it very tender. And the onions burst with flavor!


I hope you try a pork loin in the slow cooker, experiment with the spices you like, make sure you have enough liquid to keep it moist and they always turn out so good.

Marinated Grilled Shrimp

These shrimp were amazing! I do not have a picture but I had to blog the recipe anyways. My mom tried this recipe and the shrimp tasted like they were from Outback! You have to try this wonderful recipe.

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
¼ cup tomato sauce
2 tbsp red wine vinegar
2 tbsp chopped fresh basil
½ tsp salt
¼ tsp cayenne pepper
2 pounds fresh shrimp, peeled & de-veined

How to:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and
Red wine vinegar. Season with the basil, salt, & cayenne pepper. Add
Shrimp to bowl and stir until evenly coated. Cover and refrigerate for
30 minutes to 1 hour….stirring once or twice.

Thread the shrimp onto the skewers, piercing near tail and near head. Discard remaining marinade.

Lightly oil grate. Cook shrimp on preheated grill for 2 to 3 minutes per side.

I suggest a big piece of garlic bread and a nice juicy steak to go along with this wonderful shrimp fish.