So quick, so easy, so good. Your whole family will love this tasty pork dish. This is wonderful served with orzo, rice, noodles or potatoes.
- 1 large sweet onion, thinly sliced
- 1 large carrot, thinly sliced
- 1 large parsnip, thinly sliced
- 2 tart apples, peeled, coarsely chopped
- 1⁄2 cup pineapple tidbits
- 1⁄2 cup button mushroom, thinly sliced
- 3 lbs pork loin roast
- 2 teaspoons herbes de provence
- 1 teaspoon garlic salt
- 2 tablespoons orange marmalade
- 1⁄2 cup apple cider (more if required)
- 1 tablespoon cider vinegar
- 1 1⁄2 teaspoons brown sugar
- 1⁄2 teaspoon sea salt, coarse
- 1⁄2 teaspoon black pepper, freshly ground
- Lightly spray the crock pot with oil.
- Place onion, carrot, parsnip, apples, pineapple and mushrooms in the crock pot.
- In a frying pan, brown the roast.
- Place the roast on top of the vegetables in the crock pot.
- Rub the roast with the herbs de provence, sprinkle on the garlic salt and lastly rub on the marmalade.
- Combine the apple cider, apple vinegar, brown sugar, salt and pepper.
- Pour over the roast.
- Cover and cook on low for 4 - 6 hours.
- This is great served with rice, orzo, noodles and mashed potatoes.
I was afraid my husband wouldn't like this because he does not like sweet food, unless its dessert. But, he loved it! It really wasn't all that sweet, but wonderfully seasoned. I used half a pork shoulder and cooked it in a pressure cooker because I was pressed for time. I can't wait to try it in the slow cooker, because I think it will taste even better.
I rubbed the Herbes De Provence on the loins before browning. Skipped the garlic salt and used fresh garlic. Then placed on the veggies. Following the rest of the directions. I found the cooking time to be to long making the loins dry. This is a cut of meat that should stay out of the crock pot. Being so lean it is good for quick cooking. I suggest making this recipe with a pork loin roast having fat will be fall apart tender. The veggies really soaked up the flavor of the marmalade which I enjoyed. A slurry of cornstarch added to the final juices would be nice. Thanks for a great mix of flavors. I will be making again with a Pork roast in place of tenderloins.