Crock-Pot Pork Roast

Happy Friday to All!

We’ve had a hectic week and more melodrama than meatloaf, so I’m posting one of my go-to foodie favorites for frantic days. I love, love, love using the Crock-Pot! It’s easy and makes incredibly tender meat. Plus, all the prep work is done in advance–almost like having healthy fast food! I started out with a dab of olive oil on the bottom of the pot, and then, I added five pounds of pork loin, one whole onion that was roughly chopped, dried rosemary, salt and pepper. After the roast cooked for awhile, I added four cloves of fresh garlic, dried garlic (gotta keep the vampires away this time of year) and a mixture of orange marmalade and mustard to the top.

Another view from the top — pork bathing in a sea of goodness. 🙂

After about 10 hours on low heat, this is the result. I like to serve pork roast with the onions and garlic nestled in the meat so the kids will get some exposure to them and may actually eat them. Then, I just drizzle the juices over the top of the meat.

Here is a bit of pork roast in all of its glory–served with sweet potatoes and a bit of green beans. Most of us love feta cheese, and I added a few crumbles of feta over the mashed sweet potatoes. Delicious!

The best part about this Crock-Pot meal is that there is plenty of pork left over, so we’ll probably have some shredded pork sandwiches and maybe another meal of shredded pork tacos–love it!

Have a great day, and thanks for reading!

Dee 🙂