7lb Pork tenderloin; seared both sides, perforated with two-fisted fork assault, then seared with blackened onion rings, onion powder, and my favorite seasoning all on what will be the inside of the roast.
Loin now split and trussed up; liberally rubbed with onion powder ( instead of raw onion to make it milder for my wife) and more of my favorite seasoning.
Now in the crock-pot on a bed of carrots, asparagus trunks, onion and celery (we can't do taters anymore); fill veggies of celery, onions & white shrooms, plus a few sliced shrooms and onion slices for garnish and all the pan drippings from searing the fat poured over. Currently waiting for core temp to reach 120-130 degrees (1.5-2 hours on Hi for safety) so I can turn it to Low overnight.
mnem