Light Herb Pork Loin
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
White Wine1 cup
Lime Juice (fresh)1 cup
Water1 cup
Olive Oil1 tsp
Marjoram (dried)1 tsp
Dried Dill910 g
Boneless Pork Loin Roast2 cups
Chicken BrothDirections:
1
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
2
Assure pork loin is completely covered in marinade and put bag in a bowl
3
Marinate pork in refrigerator, 8 hours to overnight
4
Heat a skillet over medium-high heat
5
Remove pork loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain
6
Sear pork loin in hot skillet until browned completely, 2 to 3 minutes per side; transfer to the crock of a slow cooker
7
Pour chicken broth over the pork loin
8
Arrange potatoes, carrots, and onion around the meat in the slow cooker crock
9
Cook on High until the meat is tender, at least 4 hours