Slow Cooker
Ingredients:
1 teaspoon olive oil
1 1/2 lbs yukon potatoes, cut into large 1-2″cubes
3 lbs pork loin roast, we used bone in
salt and pepper
1 red onion, chopped
6 carrots, 2 diced, 4 cut in baby carrot size pieces
4 cloves minced garlic
3 celery ribs, diced
1 1/2 cups chicken stock or water
2 cups pomegranate juice, divided
1 tablespoon fruit marmalade, we used Fig
1 teaspoon herbes de provence
2 tablespoons balsamic vinegar
1 Salt and pepper pork loin to taste, and brown on all sides in a pan with olive oil.
2 Place potatoes and baby size carrots in bottom of crock pot, place pork loin on top.
3 Cook onion, garlic diced carrots, and celery in pan and olive oil, add to crock pot.
4 Deglaze pan with stock and 1 1/2 cups pomegranate juice, bring to a boil, and add to crock pot.
5 Sprinkle herbs on top of pork loins, cook on low about 6 hours.
6 Remove pork loins and potatoes/ carrots from crock pot, set aside and keep warm.
7 Move 2 cups of cooking liquid from the crock pot to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
8 Slice pork loin, drizzle with pan sauce, serve with potatoes and carrots. Enjoy!
Urban Kitchen Blog 