Garlic and Herb Slow Cooker Pork and Vegetables
User Reviews
4.6
Garlic and Herb Slow Cooker Pork and Vegetables
This slow cooker pork and vegetables couldn't be easier to make, with just 10 minutes prep work you'll have a delicious, hearty and satisfying meal to feed the whole family.
Ingredients
- 1 lb. carrots, peeled and sliced into 1-inch pieces
- 8 mini golden potatoes, quartered
- 1 sweet onion, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon minced fresh garlic
- ¼ teaspoon salt
- 1 Smithfield Marinated Fresh Roasted Garlic & Herb Pork Sirloin (about 23 ounces) (or sub with a regular pork sirloin roast or pork loin -- see my notes below)
- 1 lemon, halved
- ½ cup chicken broth
- 2 cups fresh or frozen broccoli florets
Instructions
- Place carrots, potatoes, and onions in the bottom of a large slow cooker. Sprinkle Italian seasoning, garlic, and salt over the vegetables and toss to coat.
- Place pork on top of the vegetables.
- Add lemon to the slow cooker and pour chicken broth over everything.
- Cover and cook until the pork reaches an internal temperature of at least 145°F, about 4-6 hours on LOW or 2-4 hours on HIGH. Some slow cookers run at a higher temp, in which case your pork may be done in as little as 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
- I don’t think that broccoli cooks well in the slow cooker because it gets mushy. Instead, I prefer to steam my broccoli separately so that it’s just crisp-tender, and then stir it into the pot at the end of the cooking time. As an alternative, you can stir the raw broccoli into the slow cooker during the final 1 hour of cooking time so that it has an opportunity to cook with the rest of the dish, but it doesn’t become overcooked.
- Slice pork loin just before serving.
Notes
- Let the meat rest for 5-10 minutes. This will allow the juices to redistribute, rather than just running onto the cutting board.
- If you prefer to start with a plain (non-marinated) pork sirloin or pork loin, that's fine! Just marinate the pork in your favorite Italian dressing overnight (for up to 24 hours). Place the marinated pork in the slow cooker, and discard the marinade.
- If you prefer to start with a plain (non-marinated) pork sirloin or pork loin, that's fine! Just marinate the pork in your favorite Italian dressing overnight (for up to 24 hours). Place the marinated pork in the slow cooker, and discard the marinade.
Use a garlic & herb marinated pork loin filet (instead of the sirloin roast). The cooking instructions remain the same. The total cooking time will vary depending on a variety of factors, such as the size and thickness of your pork, as well as your individual slow cooker. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 140°F – 145˚F. In some Crock Pots, this might only take 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
Let the meat rest for 5-10 minutes. This will allow the juices to redistribute, rather than just running onto the cutting board. Garnish with chopped fresh herbs for a bright, colorful touch at the end. If you like the crust on your meat to be darker and more crispy, transfer the pork loin to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
- Use a garlic & herb marinated pork loin filet (instead of the sirloin roast). The cooking instructions remain the same.
- The total cooking time will vary depending on a variety of factors, such as the size and thickness of your pork, as well as your individual slow cooker. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 140°F – 145˚F. In some Crock Pots, this might only take 3-4 hours on LOW or 1 ½ – 2 hours on HIGH.
- Let the meat rest for 5-10 minutes. This will allow the juices to redistribute, rather than just running onto the cutting board.
- Garnish with chopped fresh herbs for a bright, colorful touch at the end.
- If you like the crust on your meat to be darker and more crispy, transfer the pork loin to a rimmed baking sheet and place it under the broiler for a few minutes before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1/4th of the pork and vegetables | |
| Calories | 316kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 1068mg | 45% |
| Fiber | 6g | 24% |
| Sugar | 7.8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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