Well, that’s what hubby and I would like to do, anyway. 😉
But while it’s not feasible for us to travel to the Med right now, last Sunday, when we decided to cook up a lean pork loin roast in the CrockPot, we thought the sunny flavors associated with the Med would make for a nice change of pace. So I decided to attempt a Mediterranean-style pork loin roast.
I’ve done a few variations this past year on CrockPot pork loin roasts — positively fantabulous gyro sandwiches, pulled pork BBQ sandwiches, and a “roasted” pork loin roast with veg and gravy — and while we enjoy them all, it’s also fun to experiment sometimes, too, right?
So I decided to take advantage of the lemons I had on hand and the rosemary bush growing in our herb garden and give Mediterranean-Style Pork Loin Roast a go.
And boy, were we glad we did!
This was easy (CrockPot) and healthy (pork loin is lean) and, thanks to a “buy one, get one for a penny” sale at Brookshire’s, the pork loin roast we pulled from our freezer also made this an affordable meal.
And it’s so yummy, you’ll find yourself humming the fantastic guitar from “The Mediterranean Sun Dance”! (Go on, do yourself a favor and let this play — listen and/or watch — you know you want to! And it’ll bring a smile to your face. 🙂 )
BTW, slow cooker liners really help make clean-up a breeze:
Slow cookers offer a handy, easy way to have a delicious, nutritious meal cooking while you’re off doing something else, and it will do it all without overheating your kitchen, either.
So the next time you’re craving the sunny flavors of the Med and have a pork loin roast about, give this a try!
Crock Pot Pork Loin (Number of servings depend upon size of roast and size of appetites you’re feeding )
- Lean pork loin roast
- Desired vegetables: Suggest red potato, carrot, and onion (pearl onions would be awesome if you have them)
- Zest and juice of two small lemons (or one large one) (add additional lemon juice to taste)
- Sprigs of fresh rosemary
- Lemon-pepper seasoning to taste
- Parsley to taste
- Salt (suggest sea salt) and coarse ground black pepper to taste
- Garlic/garlic powder to taste (suggest a light hand)
- Bit of oregano and thyme to taste (optional)
- Bit of onion powder or onion flakes to taste (optional)
- Splash of white wine, chicken broth, or water, if desired
- Scrub desired vegetables thoroughly and prepare for the CrockPot. I used red potatoes, carrot, and onion, so I scrubbed the potatoes, poked holes in them with a fork (to prevent their exploding in the CrockPot), and placed them in the bottom of the CrockPot (place your densest vegetable first). I then scraped the carrot, cut it into good-sized lengths, and placed them on top of the potatoes. Add onion (diced, cut into chunks, or whole pearl onions) as desired. Season to taste with salt, pepper, half the lemon zest, half the lemon juice, lemon-pepper seasoning, a sprig or two of rosemary, and some parsley (and a wee dash of any other listed seasonings as desired).
- Lightly oil a non-stick skillet and brown pork loin roast. (You can skip this step, but it will have a richer flavor if you brown it first.)
- Place the browned roast on top of the vegetables. (Cut roast as necessary to make it fit.) Pour any drippings — there won’t be much! — from the pan into the CrockPot. (This will also help deepen the flavor.)
- Season with remaining lemon zest, lemon juice, and rosemary sprigs, and other seasonings as desired.
- Pour in a healthy splash of white wine, chicken broth, or water, as desired.
- Cover and cook on low for 8 to 10 hours (or a bit longer, if a larger roast) or for 4 to 5 hours on high.
- Remove roast and vegetables to a platter and let rest for 10 to 15 minutes before serving.
- Serve the cooking liquid as an au jus over the roast and vegetables, or, to make a thicker gravy (which is what I did): pour all cooking liquid from the CrockPot into a saucepan or skillet. Add in a bit more wine, chicken broth, or water if needed. Bring cooking liquid to a full boil. Mix together all-purpose flour and 1/4 cup or so of water until smooth (I shake mine together in a jar), and pour into the boiling liquid, stirring constantly. Reduce heat to simmer and simmer until desired thickness is achieved. Gravy will thicken upon standing. (Note: Amount of flour needed for gravy will depend upon how much cooking liquid you have and how thick you like your gravy; I usually start off with 2 to 4 tablespoons of flour, seeing as I can always add in a bit more flour/water mixture — or liquid — if need be.)
- Refrigerate leftovers.