Roast Pork & PotatoesJuly 14, 2013 at 6:16 pm | Posted in Crock Pot, Main Dish, Pork Tenderloin, Potatoes, Supper | Leave a comment
Today was roast pork day. Rather than fussing with the oven since the temperature hovered in the 80 degree range outside, I grabbed my trusty crock pot.
One 1-pound pork tenderloin
1/2 cup of water
1 packet of Knorr Vegetable Homestyle Stock
1 bag of baby potatoes
Slice the tenderloin in half, so that it fits in the crock pot. Rub it on all sides with the Grill Mates Rub.Gently place pork into the crock pot. Heat the water up enough so that the vegetable stock packet will melt. Mix it up with a fork and pour into the crock pot, but not on top of the pork.Set crock pot on LOW and let it cook for at least 6 hours. Add the baby potatoes.We like potatoes; I added about half a pound of these little cute potatoes.Then, I made muffins – well, I had some help from Martha White.And when the muffins and potatoes were almost finished, I had help with the veggies – thanks, Birdseye.Five minutes before the muffins, veggies and potatoes were ready, remove the roast and let it sit. Cover loosely with foil.The muffins were ready!So were the potatoes and veggies!Time to eat!It was delish.