Braised Pork with Lemon and Sage

  • Scarlett007 Posted: 10/18/10
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    2 the gal/person who asked back in Sept, yes, it's correct, that the last 3 hours you must remove the crock pot lid in order for sauce to thicken, if you don't it will be the thinnest, most runny sauce, just like all crock pot sauces. This idea, of taking the lid off, has saved 1/2 my recipes that now include a delicious sauce, rather than just meat and veggies*1* GOOD LUCK & HAPPY LANDINGS, REBECCA in TUCSON, AZ. U.S.A.

  • jennifercon Posted: 11/03/09
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    I made this in the slow cooker (6 hours on low)and was apprehensive about the milk....do not worry, it was INCREDABLY moist and I froze 2/3rds of the roast to use for later receipes. The pork was just as moist out of the freeer as it was when we originally ate it.

  • SSherri Posted: 10/13/10
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    I have made similar in oven, but I, too, wonder about leaving the top off of the crockpot for the final three hours. Can anyone confirm that they have actually done this?

  • mskimv Posted: 09/16/10
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    I make this all the time, excellent!

  • tialombardia Posted: 10/15/10
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    The meat was great, although almost over cooked and I cooked it 2 hours on high 2 hours on low and then the last 3 hours on high. I tested the meat 5 hours in and the temp was 170 degrees so it is a must to take the cover off or I think the meat would be over cooked. While easy, the sauce was blah. Also trimming the fat is a must or it turns out greasy. Next time I will add more lemon peel, salt and pepper and maybe some rosemary.

  • witchb4you Posted: 01/14/10
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    I followed the recipe exactly. I thought the roast was very moist, but lacked flavor. I think next time I'd add extra garlic and pepper. It WAS however, very easy :-)

  • BobbsV Posted: 04/19/10
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    The only changes I made to this WONDERFUL recipe were to use more sage leaves (10 or so) and to mash the garlic & sage in a mortar & pestle, while the pork was browning in the saucepan. I also replaced the flour with cornflour since I'm gluten intolerant. The results were delicious. I served the pork with mashed potatoes made with sour cream & lots of steam veg (broccoli, cauliflower, carrots, green beans & peter pan squash). Great combo! This goes into my favourite recipe file for regular & special occasion use!

  • Chumlette Posted: 09/16/10
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    Quick question -- Is the recipe correct to cook in crockpot on HIGH for 7-8 hours and to keep in crockpot with lid OFF for final 3 hours? Thanks.

  • ChezMom5 Posted: 09/22/10
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    The ingredient list calls for a boned pork shoulder, but the picture shows a pork loin roast, which is also what it's called in the email about it. The pork loin in the picture looks great, but has anyone actually tried the recipe with one in a slow cooker?

  • Roses4mysoul Posted: 05/31/11
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    I made this using pork tenderloin. The meat was tasty and the sauce delicious. However, it looked like the milk curdled. Also, there was no "slicing" as shown in the illustration. It came out shredded. We made this in the camper on a rainy day on vacation. Smelled wonderful and enjoyed the taste. Definitely take the lid off for the final 3 hours.

  • edeangelo54 Posted: 07/14/11
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    I really didn't love this recipe. I did it exactly as written. It didn't have much flavor when it came time to serve it so I added sauteed onions, some garlic salt to the meat, and the juice of half a lemon. It needed some flavor! I will not make this again. It looks beautiful in the picture, but mine turned out blah looking.

  • ALICECUMMINGS Posted: 09/11/11
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    The meat is very tender. However, the sauce leaves a lot to be desired. After cooking for hours I also had to use other means to make the the sauce(gravy). First using a gravy seperator to get rid of the excess fat, then adding a thickner to finish the job. Lots more seasoning than called for and I also used at least 10-12 fresh sage leaves. I do think Polenta would be a good additon (if I could buy it here).

  • KitchenMama Posted: 12/22/11
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    My whole family, including picky kids, loved this. I made some changes to reduce the fat content and it was still great. I used half the oil, and substituted 3 cups of 1% milk and 1/2 cup of cream for the 3 1/2 cups of whole milk. Because some reviewers said flavor was lacking, I did increase the spices a bit (6 cloves garlic, and a bit more sage and salt.) Also, I didn't have juices left in the pan after browning, so added a splash of water in order to scrape up the tasty browned bits and add them to the crock pot. My sauce looks a bit greasier and browner than the picture but the consistency is good, and my meat is not as neat looking as the picture. Taste is more important to me than looks, though, so we will definitely make this again!

  • TravisLeyva Posted: 04/23/13
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    This was so easy using the slow cooker.... and so delicious!

  • flgmtech1 Posted: 09/30/12
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    Ok, first 8 hours is WAY TOO LONG! The meat was over cooked and dry, and I must have used way too much lemon zest as it was overpowering, every one hated it, but I think low heat for maybe 5 hours would be better, and less lemon and add some heat like hot sauce, this is a bland sauce and it does not have a great taste. Will probably not try again

  • gocougs1995 Posted: 12/22/13
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    I followed the suggestions of adding more sage, garlic, etc to add more flavor, but alas didn't seem to help. With plenty of other great recipes out there, I will not be using this one again.

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