Slow Cooker Pork Loin with Artichokes and Olives
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Pork Loin with Artichokes and Olives calories by ingredient
Introduction
The pork just falls apart in this moist and delicious slow cooker recipe. I sometimes add baby carrots for the last hour to make this a complete meal. The pork just falls apart in this moist and delicious slow cooker recipe. I sometimes add baby carrots for the last hour to make this a complete meal.Number of Servings: 8
Ingredients
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4 tsp. dried italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 lb. pork loin
2 tsp. olive oil
1/2 cup chopped onion
3 garlic cloves minced
1 can chicken broth
10 small red potatoes (halved)
20 kalamata olives
1 tbs. capers
1 tsp. dried oregano
2 cans quartered artichoke hearts in water
Directions
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 .