|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A pork loin roast is a great family meal but can also be a special dish to serve guests. This well-seasoned pork roast is a snap to prepare and cooks unattended in the slow cooker. Garlic, dried herbs, ground cloves, and lemon zest give the roast wonderful flavor and when cooked low and slow, the meat becomes tender and juicy.
The pork loin is first studded with pieces of garlic and then rubbed with a mixture of thyme, sage, rosemary, and tarragon, cloves, and lemon peel. The roast is then placed in the slow cooker with water and left to cook for several hours. If you like, you can make a gravy with the liquid left in the crock pot; simply add a cornstarch slurry and cook the mixture until thickened.
The old way of cooking pork was that it had to reach 160 F, but it is now accepted that it be cooked to just 145 F, which makes for a much more palatable dish. Use a meat thermometer to check the temp about seven hours into cooking time.
1 (4- to 5-pound) boneless pork loin roast
4 large cloves garlic, quartered
1 teaspoon salt
1 scant teaspoon dried thyme
1/2 teaspoon dried sage, crumbled
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried tarragon, crumbled
Dash of ground cloves, or allspice
1 teaspoon grated lemon peel, optional
1/3 cup water (divided)
3 tablespoons cornstarch, optional
Gather the ingredients.
With a small, sharp knife, make 16 small cuts—about 1/4- to 1/2-inch deep—in the pork roast. Insert the garlic quarters into the slits.
In a small bowl, combine the salt, herbs, cloves, and lemon peel (if using). Rub the seasoning mixture all over the roast.
Pour 1/2 cup water into the slow cooker and add the roast. Cover and cook on low for 7 to 9 hours. The pork roast should read at least 145 F on an instant-read thermometer.
Remove the roast from the slow cooker and set aside to rest for 5 to 10 minutes loosely covered with aluminum foil.
If you'd like to make a gravy, combine the cornstarch with the remaining water in a small bowl or cup; stir until smooth. Add to the juices in the crock pot and stir well to combine. Cook on high until the gravy has thickened.
Slice the pork loin and serve with the gravy if using. Enjoy.
To make this a complete one-dish meal, you can add cut-up potatoes, carrots, and onion to the slow cooker.