So, I went to get the barbecue sauce out of the fridge for my experiment in pork loin roast seasoning, and realized...I didn't have enough milk. I needed half a cup for the green bean casserole, and a cup and a half for the biscuits.
I had...one cup. I used it, plus a little bit of dried milk and water in my biscuit recipe (see here), and made a dozen and a half big biscuits.
What to do about the green bean casserole?
I had a can of Three Cheese Progresso Recipe Starter, and used a half a cup of that and a bit of water in place of the milk.
I thought it was really good. Not as good as what I usually do (add a quarter cup of Alfredo sauce to the usual recipe), but good nonetheless.
As for the pork loin...it was three and a half pounds, with about a quarter cup of smokey mesquite seasoning rubbed on all four sides, cooked for about two and a half hours on high in my crock pot*, then about half a bottle of Sweet Baby Ray's barbecue sauce poured thickly over the top of the pork loin, and cooked for another hour.
Out of a three and a half pound pork loin, I have maybe three quarters of a pound left. And that fed four adults (with both the guys going back for seconds, and one helping of thirds).
Odysseus says he likes it a lot better than what I usually do.
So, I guess I have a new recipe.
Mesquite Barbecue Pork Roast
at least 3 lb pork loin roast
1/4 c or more Smokey Mesquite seasoning
1/2 (regular sized) bottle barbecue sauce
Coat roast in seasoning. Place in crock pot, fat side up, and turn on high for two hours. Thickly cover top of roast and replace lid for one more hour. Serve hot.
*My crock pot cooks beef at two hours per pound, chicken and pork at one hour per pound, on high. Low is double the time, and makes meat too tender to cut--awesome for pulled pork or chicken, though.
20 minutes ago