Thursday, March 25, 2010

Roasted Pork in the Crockpot

I love my crockpot. I love the fact that I can start a meal the night before, stick it all in the crockpot, then in the fridge, then cook it in the morning. The wonderful aroma fills the house all afternoon, making us drool.

I usually avoid recipes with steps that I have to do before I start the crockpot. This original recipe was a "just dump it in" recipe, but when I read the reviews, it seemed necessary to do some prep work. I'm glad I did though. I think pre-browning the meat sears in the flavors better. You can always do this the night before as well!

Roasted Pork Loin in the Crockpot
adapted heavily from

2 lbs boneless pork loin roast (make sure it will fit in your crockpot!)
6 minced garlic cloves
2 TB dried rosemary
1/4 cup Olive Oil
1/2 cup chicken broth or white wine
1 chopped onion
Salt and pepper to taste
Red Potatoes, Baby Carrots optional

Rinse the pork under water, and then pat dry. Heat 1 TB oil in large saucepan, and brown the pork on all sides.

If using, place chopped Red Potatoes and baby carrots in the bottom of the crockpot.

Place browned pork in crockpot, and pierce the top with holes.

Cover pork with garlic, rosemary, and onions- pushing some of them into the holes.
Drizzle with olive oil, salt and pepper, and then pour in the chicken broth.

Cook on high for 1 hour, then turn to low for 8 more hours. (Or low for 9 hours)

When pork is done, remove from the crockpot, and cover the meat with foil. Let rest for 10 minutes to preserve the juices.

Serve sliced (or shredded) with sides of potatoes and carrots.

The leftovers are fantastic in salad, burritos, or the meat can be frozen!
We used the leftovers to make Spicy Crockpot Shredded Pork.

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