- 8
- 15 mins
- 400 mins
Ingredients
- 1 boneless pork loin roast (2-3 pounds)
- 3 teaspoons Italian seasoning
- 1 can (14.5 oz) can Italian diced tomatoes, drained
- 1/3 cup plus 2 tablespoons chicken broth
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 green pepper, seeded and chopped
- 1 small onion, chopped
- 2 tablespoons cornstarch
- 1 1/2 teaspoons balsamic vinegar
Preparation
Step 1
Rub pork with 1 teaspoon of Italian seasoning and 1 teaspoon of salt. Place the pork in the slow cooker. Scatter tomatoes, green pepper, and onions around pork. Pour 1/3 cup of the broth in bowl; top with 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook 6 hours on low. Blend remaining 2 tablespoons broth, the cornstarch and balsamic. Set aside. Remove pork to a serving platter; keep warm. Strain liquid from slow cooker into a small saucepan and place vegetables around pork on serving platter. Bring liquid to a boil over medium-high heat. Whisk in cornstarch mixture, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook 1 minute. Spoon sauce over pork.