Since there are a large number of men on this board it logically follows there are a large number of great cooks on it.   So how about we exchange recipes and the womenfolks can add some of theirs in as well (and ladies, opening a can of Chicken Noodle Soup, pouring it into a pot, adding water and heating does not constitute a recipe).

 

Here is one I tried last night, it is not mine, it did come from the Food Network, and a female personality there, she must have lifted it from Bobby Flay or Mario.

 

It is a slow cooked pork loin, nicely spiced.

 

This is the recipe I used, her's called for just a cup and a half each of dried prunes and apricots instead of the fruit medley I used and two yellow onions, but I like sweet onions better

 

2 cups dried fruit mixture, I used one with chopped apricots, prunes, cherries and raisins

1 large sweet onion

2 cinnamon sticks

5 whole cloves

1 can Dr. Pepper

1 pork loin 4-6 pounds

Salt

Pepper

 

Go ahead and rough chop the onion, and add it and the fruit mixture to the bottom of a slow cooker, putting the heat on high.  You want it to already be hot when you put the meat in.

 

Salt and pepper one side of the loin, and place in hot pan.  While it is searing on that side, salt and pepper the other side.  Turn and sear, basically sear all the outside of the loin.

 

Place into slow cooker, on the fruit and onion bed, stud it with the cloves, put the cinnamon sticks next to it, pour the DP over it, put the lid on it and cook on high for four hours and on low for one (depending on the size of the loin, cooking time may have to be adjusted.  I had a large one, pushing 6 pounds). 

 

Take the cloves out, the meat will just pull apart in nice chunks, is incredibly moist and flavorful.  Spoon some of the gravy that has been created, making sure you get some of the fruit and especially the onions over it.  I had mine with rice a roni (ok, not gourmet in any way, but I love that stuff) some California veggies and biscuits. 

 

And ladies, make sure you discard the cinnamon sticks.  They are not really for eating, just to add flavor.

 

(I wrote this for two reasons, for the recipe exchanges and I need to work on my dodging)