Johns Pork Loin with Pears and Raspberry Zinfandel 1 3-5 lb chunk of pork loin 2 Tbs bacon grease (olive oil can be substituted, but I like the flavor of the bacon) 1 Tbs garlic powder 1 can pears in juice 1 cup Raspberry Zinfandel Wine(Wildvines is my favorite) 1 Tbs dried rosemary 1 tsp sea salt 1 tsp fresh ground black pepper Sprinkle pork with garlic powder and brown all sides in bacon grease in a large skillet. Remove from skillet and place on a cutting board. Make a deep cut down the length of the pork, leaving approx. 1 intact on both ends, forming a pocket. Place meat in a crockpot, remove pears from juice and stuff the pocket with them(as many will fit). Pour 1/2 cup Raspberry Zinfandel in pocket over top of pears. Pour 1/2 cup wine and 1/2 cup pear juice in skillet that the pork was browned and deglaze pan. Pour liquid around pork in crockpot. Place any pears that are left around the meat. Sprinkle pork with sea salt, ground black pepper and rosemary. Cover and cook for 5-6 hours on high.
Posted on: Wed, 12 Nov 2014 20:52:45 +0000
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