Terrific Tenders

*5 Ing. or Fewer *Gluten-Free
Makes 8 servings
Prep. Time: 15–20 minutes Cooking Time: 3–4 hours Ideal slow-cooker size: oval 6- or 7-qt.
Needed at Time of Preparation:
3–4-lb. boneless pork loin roast, wide and short (not skinny and long)
7–9 cloves garlic, halved or quartered lengthwise
salt to taste
pepper to taste
2–2½ cups opal basil, raspberry or blackberry vinegar, or your favourite fruity vinegar
Preparation Instructions:

  1. Pierce roast with a knife about ½ inch deep at 2-inch intervals. Insert a piece of garlic in each slit.
  2. Place roast and all remaining ingredients into a gallon-sized freezer bag and smoosh around to coat roast well.
  3. Remove as much air as possible and seal bag.
  4. Label with the information opposite, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 8 servings
    Cooking Time: 3–4 hours Ideal slow-cooker size: oval 6- or 7-qt.
    Needed at Time of Cooking/Serving:
    1 Tbsp. butter
    1 Tbsp. chopped shallots
    1½ tsp. dried tarragon
    1½ tsp. Dijon mustard *make sure yours is gluten-free to make this recipe gluten-free
    fresh parsley sprigs


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Remove meat from the freezer bag, but reserve liquid in the bag.
  4. Cover cooker. Cook on Low 3–4 hours, or until instant-read meat thermometer registers 145°F when stuck in center of the roast.
  5. Near the end of roast’s cooking time, melt butter in skillet. Sauté shallots until softened. Stir in tarragon and mustard. Mix well.
  6. Stir 1½–2 cups reserved marinade into mixture in skillet. Reduce heat and cook until slightly thickened and creamy. Set aside, but keep warm until serving time.
  7. Remove roast from cooker to cutting board. Cover and keep warm. Let stand 10 minutes. Then slice.
  8. Place slices in a deep platter. Cover with warm sauce. Garnish with parsley sprigs and serve.

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