|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*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.|
This flavorful, well-seasoned pork roast is a snap to prepare and cook in the slow cooker. Don't let the list of ingredients put you off, because some of them are definitely optional, and you probably have most of the dried herbs and spices on hand.
- 4 large garlic cloves, quartered
- 1 pork loin roast, boneless, about 4 to 5 pounds
- 1 teaspoon salt
- 1 scant teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf sage, crumbled
- 1/4 teaspoon dried leaf rosemary, crumbled
- 1/4 teaspoon dried tarragon, crumbled, optional
- dash ground cloves or allspice
- 1 teaspoon grated lemon peel, optional
- 1/3 cup water
- 3 tablespoons cornstarch, optional
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.
In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast.
Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on LOW for 7 to 9 hours. Pork roast should read at least 145 F on an instant-read thermometer.
If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.