Cooking Time:4-6 hours
Ingredients4 parsnips, carrots, or potatoes; peeled and cut into rounds, large
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. black pepper
2 garlic cloves, minced
1/2 tsp. sea salt
1 1/2 lb. pork loin
2 T. olive oil or coconut oil
1 1/2 c. water
Ahh! The scents of Autumn are abundant in this healthy Pork Tenderloin. Soon to become a Fall favorite in any home!
- Mix together cinnamon, cloves, nutmeg, ground ginger, black pepper, garlic and sea salt in small bowl.
- Cut excess fat off the loin, and discard.
- Rub meat with olive oil then massage spice rub all over the loin.
- Turn heat on high under a medium sauté pan and add 1 T olive or coconut oil. Sear sides until browned, about 5 minutes each side.
- Put loin in the crock with root vegetables. Add water to the still hot pan and use a spoon to scrape up browned bits. Add the water to the slow-cooker. Cover and crock on HIGH 3 1/2 hours or cook LOW 5-6 hours.
For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”
Love the cookbook but my computer crashed and lost mine. Can you repost it for me? Thank you.
Lynn I just sent you the e-Book to your e-mail address! Thank you again for your support! 🙂
I sliced up a sweet potato and put the braised roast on top. The sweet potatoes tasted like pumpkin pie!!! Yummy!!