Description
A garlic herb pork loin slow cooked on a bed of baby potatoes and onion, pulled at 145F so it slices juicy, never dry. One pot, about 15 minutes of hands-on time.
Ingredients
Scale
- 3 to 4 pound boneless pork loin roast
- 2 pounds baby potatoes, halved
- 1 large yellow onion, cut into thick slices
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt, plus a pinch for the potatoes
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 tablespoon olive oil (only if searing)
- 2 tablespoons butter
- Chopped fresh parsley, to serve
Instructions
- Spread the potatoes and onion slices over the bottom of a 6 quart slow cooker. Sprinkle with a pinch of salt and pour the broth over them.
- Pat the pork loin dry. Stir the mustard, garlic, salt, pepper, rosemary and thyme together and rub it all over the roast.
- Optional: heat the olive oil in a large skillet over medium-high heat and brown the roast, fat side first, about 2 minutes per side.
- Set the roast fat side up on top of the potatoes and onion. Cut the butter into pieces and set it on top of the roast.
- Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 1/2 to 3 1/2 hours). Start checking at 3 1/2 hours on LOW with an instant-read thermometer in the thickest part.
- When the roast reaches 145F, lift it onto a cutting board, cover loosely with foil and rest 10 minutes. If the potatoes are not fork tender yet, cover and cook them on HIGH while the roast rests.
- Slice the roast against the grain about 1/2 inch thick.
- Serve the slices with the potatoes and onion, spoon the juices over the top and sprinkle with parsley.
Notes
- Pork loin, not tenderloin. A 1 pound tenderloin cooks much faster and will dry out with this timing.
- Mississippi style: skip the salt, herbs and mustard. Use 1 packet of ranch dressing mix, 1 packet of brown gravy mix, 4 tablespoons of butter and 5 or 6 pepperoncini.
- Carrots: add 4 carrots, cut into 2 inch pieces, with the potatoes.
- Gravy: strain the juices into a saucepan, simmer, and stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water until thick.
- Use a thawed roast, never frozen.
- Leftovers keep 3 to 4 days in the fridge. Reheat slices gently, covered, with a splash of the juices.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American