Slow cooker Pork roast Recipe

Published: April 21, 2012
Source: Slow-Cooker Mediterra…

Ingredients

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
¾	teaspoon salt
½	teaspoon black pepper
2	cornstarch
1½	teaspoons Worcestershire sauce
¼	cup chopped black olives (optional)

Directions

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.