Slow cooker Pork roast

By moeself

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
• 1/3 cup plus 2 tablespoons low-sodium chicken broth
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cornstarch
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 cup chopped black olives (optional)

Details

Adapted from familycircle.com

Preparation

Step 1

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.