Ingredients:
6 potatoes, chopped
4 carrots, cut into chunks
1 onion, coarsely chopped
8 cloves garlic, minced
1 pork loin, 3 to 4 pound average
1 tsp. salt
1 tsp. coarse-ground black pepper
1/2 cup water
1 cup chicken broth
1 cup wine (We decided to use the Little Penguin South Eastern Austrailia Shiraz)
1/4 cup parsley
1 package Lipton Onion Soup Mix
4 bay leaves
Preparation:
- First prepare all the vegetables—chop the potatoes, carrots, mince up the onion, and remove the hulls from the garlic. When they’re all ready, put them in a bowl until needed. We like to put the garlic in followed by the onions, potatoes, and then carrots.
- Season the pork loin with the salt and pepper and rub it into the meat with your hands. Place the roast into a hot skillet that's been lightly coated with vegetable oil and pan-fry it on all sides until lightly browned.
- Place the other ingredients into the crock-pot in the following order: first the carrots, then the potatoes, then the onions and garlic, and finally the pork roast.
- In a separate bowl, mix together the water, chicken broth, wine, parsley, bay leaves, and the onion soup mix and pour the mixture evenly over the roast.
- Slow-cook on low for about 10 hours.
- Enjoy!
And the cooking begins...
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