Slow Cooker Fennel Pimento Pork Loin

This was one of those 'moment of desperation' discoveries that was an incredible hit with my family. Leftovers were great cold. I'm writing it down so I can make it again. Next time I might try adding 1 t rosemary, and not using the bell pepper.

• Ready In: 8 hrs 15 mins
• Serves: 4-6

Ingredients

• 1  lb  pork loin
• 1⁄4 cup olive oil
• 2  tablespoons  balsamic vinegar (or other vinegar)
• 1  teaspoon salt
• 1⁄4-1⁄2 teaspoon cayenne pepper or 1⁄4-1⁄2 teaspoon black pepper
• 1  teaspoon garlic (I used powdered, but fresh minced would be better)
• 1  teaspoon fennel seed
• 1  red bell pepper, 1/2-inch dice

Directions

1. Around breakfast time, place pork loin in slow cooker (mine was frozen solid when I put it in).
2. Drizzle the surface with olive oil and then vinegar (I didn't measure, so 1/4 c and 2 T are just rough guesses).
3. Sprinkle salt, pepper, garlic, and fennel seed evenly over the surface.
4. Dice bell pepper and toss on top of the loin.
5. Turn slow cooker on lowest setting, and leave until dinner.