Recipes / Dinner

Dijon Pork Loin Roast - Dump and Go Dinner

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Dijon Pork Loin Roast - Dump and Go Dinner

Kelly
The Cook
8 Servings
13 Ingredients
10 Comments

This pork roast is slow cooked in a zesty marinade to succulent perfection for a dinnertime showstopper.

Read More
8 Servings
13 Ingredients
10 Comments

Ingredients

  • ½ fluid ounces White Wine
  • ¼ cups Olive Oil
  • 6 tablespoons Dijon Mustard
  • ¼ cups slice Mushrooms
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lemon Juice
  • 2 tablespoons mince Onion
  • 2 tablespoons Butter
  • ½ teaspoons Celery Seed
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 5 pounds Boneless Pork Loin
Serving Day Ingredients
  • 16 ounces Egg Noodles, Whole Wheat

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl mix together all the marinade ingredients.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl mix together all the marinade ingredients.
  2. Place pork in crockpot, cover with marinade, and cook on low for 8-10 hours.
  3. Cook egg noodles according to package directions.
  4. Serve over egg noodles.

Categories

traditional, nut-free, winter, fall, spring, real-food, slow-cooker, fish-free, shellfish-free

Categories

traditional, nut-free, winter, fall, spring, real-food, slow-cooker, fish-free, shellfish-free

10 Comments

Join the discussion

  1. Hi Kelly,
    What a great looking meal. Your Dijon Pork Loin Roast looks awesome. The combination of flavor in the recipe would put this recipe over the top. Thanks for sharing with Full Plate Thursday and come back soon!

    Reply

  4. Hi — has anyone made this? The proportions look a little off to me…5 lbs pork roast to 1/4 cup sliced mushrooms? One-half tsp salt and one-half tsp pepper? Was there maybe a typo somewhere? I’m very interested in making this, but it just sounds way off to me.

    Reply

    1. Hi Ann! The amounts are accurate but you could always add more mushrooms if you want more. I personally wouldn’t add more salt as the soy sauce has salt in it as well. Enjoy!

      Reply

  5. Does this need to be thawed before being put into the crockpot? The cook times shown here on this recipe are the same for the frozen directions and regular cooking directions…. Just a little confused. Thanks!

    Reply

    1. Yes Keri – you should thaw it completely before putting into crockpot. I have updated directions to reflect.

      Reply

    1. Hi Laura, You should use a half (.5) fluid ounce of white wine. I have a really handy pyrex measuring cup I use for small amounts of liquid (1-4 ounces). Happy Cooking!

      Reply