The month of comfort foods continues with a good old fashioned pot roast... but with pork instead of beef. One of the earliest recipes I posted here was a Mississippi Pot Roast (found here), so I didn't want to repeat it exactly. Why not make it with pork instead? So I started looking around... and found all the recipes for pork used almost exactly the same ingredients, but ended with shredding the pork back into the sauce like pulled pork. I didn't want pulled pork... I wanted a roast with vegetables. After some more searching I came across this one.
It's not heavily seasoned, but has just enough to give it a good flavor that carries into the vegetables and makes for a good solid meal. Plus it's made in a slow cooker so you don't spend a lot of time fretting over it in the kitchen, leaving you more time to get things done... like curling up in front of the fireplace and contemplating life. Isn't that what we're supposed to do in the winter?
Adapted from Flavjoy
A pork version of pot roast with vegetables in a lightly seasoned sauce. Using a slow cooker lets you set it and forget it to do other things while you wait.
Adapted from Flavjoy
In a large skillet, heat olive oil over medium high heat. Sear both sides of the pork loin for 3-5 minutes or until slightly browned. Remove from heat.
Layer the potatoes, carrots, onion, and celery in the bottom of the slow cooker. Lay the pork loin on top of the vegetables.
In a medium bowl combine the chicken broth, garlic, soy sauce, Dijon mustard, honey, and Italian seasoning. Pour the mixture over the pork loin.
Cover and cook on Low for 6-8 hours or high for 3-4 hours. At the end of cooking remove the pork to a cutting board and let rest 10 minutes before slicing. Stir the vegetables and sauce, then taste and add salt and pepper as desired.
Servings 8
Serving Size 14 oz plus sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.