Last week while my parents were visiting from North Carolina we had an early Christmas celebration complete with tree decorating, cookies and stockings. My little elves waited until Grandma and Papa went to bed and then they began working. All the Christmas boxes went from the basement to the upstairs and the tree went together. It was fun. Then after our traditional Broccoli and Ham Egg Casserole for Christmas breakfast we all went upstairs to turn on the lights and decorate the tree. It was a wonderful surprise for Grandma and Papa. We watched “A Christmas Story” and “Elf.” We ate Christmas cookies and laughed.
So, now that our tree is up it leaves a bit more time to prepare for the holidays. I usually put my tree up the weekend before Thanksgiving but to have it up on November 2nd this year gives me plenty of extra time.
Last night I cut and baked a pumpkin for pies. The family loves real pumpkin versus canned pumpkin and we have plenty this year! I also am making Slow Cooker Cranberry Relish as I write. I will let you all know tomorrow how it turns out. I haven’t made Cranberry Relish since I was 8 years old and in the Girl Scouts.
So, even with all this extra time I forgot about dinner. Oops. I had a frozen pork loin. Ummm? So, I improvised. I found a packet of Lipton Soup Savory Herb with Garlic mix in the back of the cupboard. I checked the date because I use soup mixes about once a year and don’t ever remember buying this but it was still good. That was dinner.
A quick, easy meal. I am not one for using soup mixes or canned soups in my recipes. I usually try to keep to using whole foods and spices. But, this worked. It has wheat flour, soy and MSG in it so it didn’t really work for my son. It was a bit salty, I usually add very little salt to my foods, but tasty and the gravy thickened up beautifully.
I served this with mashed potatoes, sliced carrots and a green salad.
- 3-4 lb. pork loin roast
- 1 packet of Lipton Soup Savory Herb and Garlic Mix
- 1 1/2 cup Chicken Stock, low sodium (or water – not as flavorful as chicken stock but less sodium)
- 3 TBSP cornstarch
- 3 TBSP cold water
- Spray the inside of the slow cooker bowl with non-stick spray. Place pork in the bottom of the dish.
- Sprinkle soup packet over the top of the pork then pour the chicken stock over the top.
- Cover and cook 7-8 hours on low or 4-5 hours on high. Once roast is cooked through remove from slow cooker to a plate and cover with aluminum foil. Place roast in 170 degree oven to keep warm.
- Turn slow cooker on to high. Mix cornstarch and water together and then pour into the liquid in the slow cooker. Cook approximately 20 – 30 minutes until gravy forms.
- Slice pork roast and serve with gravy.