- 1/2 cup white wine
- 1/2 cup fresh lime juice
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon chopped fresh thyme, or to taste
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried dill
- 1 (2 pound) boneless pork loin roast
- 2 cups chicken broth
- 4 potatoes, cut into large chunks
- 4 carrots, cut into chunks
- 1 onion, cut into chunks
- Stir white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill together in a bowl; pour into a large sealable plastic bag; add pork loin, squeeze air from the bag, and seal bag. Assure pork loin is completely covered in marinade and put bag in a bowl.
- Marinate pork in refrigerator, 8 hours to overnight.
- Heat a skillet over medium-high heat.
- Remove pork loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain.
- Sear pork loin in hot skillet until browned completely, 2 to 3 minutes per side; transfer to the crock of a slow cooker.
- Pour chicken broth over the pork loin. Arrange potatoes, carrots, and onion around the meat in the slow cooker crock.
- Cook on High until the meat is tender, at least 4 hours.
04/17/2018
recipepes.com
Light Herb Pork Loin, recipe
PT15M
PT1H
5
455 calories
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