How to cook a pork boneless sirloins?!
Answers: It's frozen solid,now can i put it in a slow cooker or does it have to be thald 1st ? I want to ad carrots and what not.Thank you'll.Oh it weighs about 2 1/2 lbs if that matters.
Yes ! Use the Crock Pot !
Put in Frozen pork Loins
1/2 cup Water
1 can Cream of Mushroom or cream of Celery Soup
1 small bag of Baby carrot
Slow cook on Low 6 - 8 Hrs.
* I add minute rice About 15 minutes before I serve it.
or serve on Noodles.
Heres a recipe I use for pork boneless sirloins!
Sirloin Pork Chops Braised with Hot Cherry Peppers
A lively weeknight braise that takes much of its character from plain old pickled peppers. If you don't keep pickled hot cherry peppers in your refrigerator, use this as an excuse to buy a jar. But don't go looking in the gourmet section of your market for them. They are typically right there with all the other jars of nonrefrigerated pickles, relishes and condiments. Once opened, a jar seems to last forever, and their vinegary heat makes a piquant addition to everything from egg salad to pasta sauces. The peppers do vary in heat and size, to add 1 to 3 according to your daring and the size of the peppers. The vinegary brine from the jar also carries a ton of flavor, so don't be timid about including few drops of it as well. Boneless sirloin pork chops, sometimes labeled as cutlets, are standard supermarket fare. These meaty chops come from the bottom end of the loin, or the hip section of the pig, and cost less than the pale center cut rib and loin chops. Serve with rice or polenta.
2 tablespoons extra-virgin olive oil
1/4 pound spicy cured sausage, such as chorizo, andouille and soppressata, cut into 1/4-inch dice
1 medium yellow onion (about 6 ounces), chopped into 1/2-inch pieces
Coarse salt and freshly ground pepper
3 garlic cloves, minced
1/2 cup dry white wine or dry white vermouth
2 tablespoons white wine vinegar
3/4 cup chicken stock, homemade or store bought
2 1/2 pounds boneless pork sirloin chops (1/2-inch thick)
1 to 3 small pickled hot cherry peppers, with juice to taste
Frying the sausage: Heat 1 tablespoon of the oil in a large deep skillet or shallow braising pan (12-inch) over medium heat. Add the sausage and fry, stirring often, until browned on most sides, 6 to 8 minutes. With a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
The aromatics and braising liquid: Pour off and discard the fat from the pan. Add the remaining tablespoon of oil and heat over medium heat. Add the onion, season with salt and pepper and saute, stirring, until the onion begins to soften and brown on the edges, 4 to 5 minutes. Add the garlic, stir and saute for another minute, until fragrant. Add the white wine, stir and scrape the bottom of the pan with a wooden spoon, and boil until the wine is reduced by about half, about 4 minutes. Add the vinegar, stir, and boil for a minute or two. Add the stock and bring to a simmer.
The braise: Season the pork all over with salt and pepper. Add the chops to the skillet, and immediately reduce the heat to a gentle simmer. One by one, tear the peppers into small pieces, discard the seeds and stems, and adding the pieces to the skillet. (I like to hold them over the skillet while I tear them so that the juices fall directly into the pan. The only trouble with this approach is that a few errant seeds will fall in too, making the dish spicier still. If you'd prefer to minimize the peppers' heat, tear them over a cutting board so that any juices drip onto the board, then scrape every last seed to the side, and add the peppers and as much of the juices as you like to the skillet.) Cover the skillet and braise the pork quietly, checking after 5 minutes to see that the liquid is not simmering too furiously. If it is, lower the heat or set a heat diffuser beneath the pan. After 20 minutes, turn the pork with tongs. Continue to braise at a gentle simmer until the pork is fork-tender, about 40 minutes total.
The finish: Transfer the chops to a platter or plates and cover loosely with foil to keep warm. Bring the cooking juices to a boil over medium-high heat. Skim any surface fat with a large spoon. Boil until the juices are tasty and slightly thickened, 8 to 10 minutes. Lower the heat to a simmer, add the sausage to the sauce, and simmer for about 3 minutes to heat through. Taste for salt and pepper. Spoon over the pork and serve.