Slow Cooked Garlic Pepper Pork Loin with Baby Potatoes
1fat
1protein
1starch
With a perfect blend of herbs and spices, this big batch slow cooker recipe will be a family favorite for sure! Enjoy this recipe as a well-balanced meal for any day of the week.
4 ounces pork + 4 ounces potatoes
4 hours 40 minutesIngredients
4 servings
- Pork loin, boneless1 pound
- Garlic cloves, smashed (omit for Low FODMAP)6 cloves
- Crushed black pepper2 teaspoon
- Kosher salt2 teaspoon
- Dried oregano1 teaspoon
- Apple cider vinegar1 tablespoon
- Low sodium chicken broth1 cup
- Olive oil2 tablespoons
- Baby potatoes1 pound
- Bay leaf1 leaf
- Rosemary1 sprig
- Cornstarch2 teaspoon
Directions
- 1Pat the pork loin dry with paper towels. Season all over with crushed pepper, salt, and dried oregano. In a large frying pan, add olive oil and brown the loin on all sides.
- 2Place baby potatoes in the bottom of a slower cooker. Add in apple cider vinegar, chicken broth, bay leaf, garlic, and rosemary, then place the browned pork loin on top. Slow cook for 4 hours on high (or 8 hours on low).
- 3To make a pan sauce, remove ¾ cup of the cooking liquid from the crockpot and add 2 teaspoons cornstarch. Simmer in a sauce pot until thickened.
- 4Remove pork from slow cooker and allow to rest on cutting board for 15 minutes before slicing.
- 5Serve sliced pork loin with baby potatoes, and top with pan sauce.
- 6We suggest serving this recipe with a mixed green salad (simply toss mixed greens with a dash of olive oil and apple cider vinegar).
