Slow cooker Pork roast PRINT
|2||fennel bulbs, trimmed and sliced|
|1||boneless pork loin roast (about 3 pounds), trimmed|
|4||teaspoons Greek seasoning mix (such as McCormick)|
|4||plum tomatoes, chopped|
|⅓||cup plus 2 tablespoons low-sodium chicken broth|
|½||teaspoon black pepper|
|1½||teaspoons Worcestershire sauce|
|¼||cup chopped black olives (optional)|
1. Place fennel in slow cooker bowl. Rub pork with 1 teaspoon of the Greek seasoning and place in bowl on top of fennel.
2. Scatter tomatoes around pork. Pour 1/3 cup of the broth in bowl; top with 2 teaspoons Greek seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 3 hours onHIGHor 6 hours onLOW.
3. Blend remaining 2 tablespoons broth, the cornstarch and Worcestershire. Remove pork to a serving platter; keep warm. Strain liquid from slow cooker into a small saucepan; place vegetables around pork.
4. Bring liquid to a boil over medium-high heat. Whisk in cornstarch mixture, remaining 1 teaspoon Greek seasoning and 1/4 teaspoon each salt and black pepper; cook 1 minute. Spoon sauce over pork. Sprinkle with olives, if desired.