Fall is the perfect time for fall colors, cozy sweaters, and hearty, comforting meals. As temperatures drop and the days get shorter, there’s nothing better than coming home to the aroma of a hearty ponderous cooker meal. The ponderous cooker, otherwise known as the crockpot in the Midwest, is a kitchen necessary this time of year. When used properly, it can turn your favorite ingredients into delicious, soul-warming dishes.
One of the greatest advantages of the pot is its ability to intensify flavors.
Fall offers an abundance of fresh produce such as pumpkins, apples, root vegetables and savory herbs. All of them are perfect for seasonal stews, soups and casseroles. The ponderous cooking process allows the flavors to meld, resulting in a prosperous and aromatic dish that captures the essence of fall.
When using a ponderous cooker, it is significant to layer ingredients wisely. Harder vegetables and proteins should be layered on the bottom, followed by softer vegetables and liquids. The layers ensure proper, even cooking and prevent burning.
Additionally, pay attention to the liquid level; too much liquid may weaken the flavor, too little may cause the food to burn or dehydrated out. Always follow the guidelines for the correct liquid to solid ratio.
Whether you’re making classic beef stew, creamy butternut squash soup, or zingy apple cider, feel free to add your favorite herbs, spices, or even a little wine for extra flavor.
Patience is a virtue when using a ponderous cooker. Set it up in the morning, go about your business, and come home to a perfectly cooked, flavorful meal. Take advantage of the simplicity and convenience of ponderous cooking this fall and let your ponderous cooker transform ordinary ingredients into extraordinary fall treats.
Use your ponderous cooker and enjoy this pork roast recipe courtesy of National Pork CouncilDes Moines, Iowa. Happy cooking!
Pork roast in a ponderous cooker with apples and onions
When it’s getting colder and you feel like wearing autumn shoes, turtleneck sweaters and a drop in temperature. Pork tenderloin roast cooked over low heat in a ponderous cooker becomes tender, saturated, juicy and downright delicious. Recipe from Weelicious.
- 5 pound. boneless pork loin
- 1 spoon olive oil or butter
- salt
- black pepper
- 3 Gala apples or Pink Lady, stripped of core and cut into 8 wedges
- 2 yellow onion cut
- 1 a head of red cabbage cut
- 1 Bay leaf
- 1 1/2 teaspoon cinnamon
- 1 cup low sodium chicken broth or apple juice
- 2 spoon Honey or brown sugar
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Melt the oil or butter in a immense skillet (or operate a ponderous cooker if it’s sheltered to fry) over medium heat. Season the pork with salt and pepper and cook on each side for a total of 4 minutes. Put aside.
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Place the remaining ingredients in the ponderous cooker and cover with the pork.
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Cook pork for 5-6 hours on LOW (about 1 1/4 hours per pound) until pork is cooked through and fruits and vegetables are fork-tender. The National Pork Board recommends cooking pork chops, loin roasts, and tenderloins to an internal temperature of 145°F (medium-rare) to 160°F (medium), followed by a three-minute rest.
Calories: 558kcalCarbohydrates: 27GProtein: 76GFat: 16GSaturated fat: 4GPolyunsaturated fat: 2GMonounsaturated fats: 7GCholesterol: 204mgSodium: 204mgPotassium: 1668mgFiber: 5GSugar: 18GVitamin A: 1384IUVitamin C: 74mgCalcium: 94mgIron: 3mg
