Slow Cooker Pork Loin with Artichokes and Olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tsp. dried italian seasoning1 tsp. salt1/2 tsp. pepper3 lb. pork loin2 tsp. olive oil1/2 cup chopped onion3 garlic cloves minced1 can chicken broth10 small red potatoes (halved)20 kalamata olives1 tbs. capers1 tsp. dried oregano2 cans quartered artichoke hearts in water
Combine italian seasoning, salt and pepper, rub over surface of roast.
Heat oil in large non-stick skillet over medium high heat. Add roast, cook approx. 8 mins browning on all sides. Remove roast, place in slow cooker.
Add onions and garlic to pan and saute over meduim heat until translucent. Add broth to pan to scrape up drippings. Pour mixture over the roast.
Arrange potatoes and olives around roast, sprinkle with capers and oregano.
Cover with lid. Cook on high for 1 hour, reduce to low setting and cook 6 hours. Add artichokes and cook for one extra hour.
Serves 4 - 5 depending on how much the roast shrinks.
Number of Servings: 8
Recipe submitted by SparkPeople user .
Heat oil in large non-stick skillet over medium high heat. Add roast, cook approx. 8 mins browning on all sides. Remove roast, place in slow cooker.
Add onions and garlic to pan and saute over meduim heat until translucent. Add broth to pan to scrape up drippings. Pour mixture over the roast.
Arrange potatoes and olives around roast, sprinkle with capers and oregano.
Cover with lid. Cook on high for 1 hour, reduce to low setting and cook 6 hours. Add artichokes and cook for one extra hour.
Serves 4 - 5 depending on how much the roast shrinks.
Number of Servings: 8
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 409.8
- Total Fat: 13.7 g
- Cholesterol: 134.3 mg
- Sodium: 848.4 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 5.8 g
- Protein: 51.2 g
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