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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 slices bacon, cut into 1 inch pieces
4 clove garlic, finely chopped
1 tsp dried rosemary leaves, crushed
1/2 tsp salt and sage
1 (3-4 lb) boneless pork loin roast
1/3 cup dry white wine or chicken broth
3 tbsp flour and water
Spray inside a crock pot with cooking spray. In a skillet, cooked bacon over medium heat 6-8 minutes, stirring occasionally, until crisp. Remove from skillet; place in crock pot.
In a bowl, mix garlic and next 3 and rub on pork. Add roast to skillet; cook 4-6 minutes, turning occasionally, until browned on all sides. Remove from skillet; place in crock pot. Pour wine over roast. Cover; cook on LOW for 6-8 hours.
In a small bowl, mix flour and water until smooth. Remove roast from crock pot. Strain juices into a saucepan and bring to a boil. Stir in flour mixture and continue stirring until thickened. Cut roast into slices and serve with gravy. Serves 8
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TUSCAN PORK ROAST - Crock Pot
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 slices bacon, cut into 1 inch pieces
4 clove garlic, finely chopped
1 tsp dried rosemary leaves, crushed
1/2 tsp salt and sage
1 (3-4 lb) boneless pork loin roast
1/3 cup dry white wine or chicken broth
3 tbsp flour and water
Spray inside a crock pot with cooking spray. In a skillet, cooked bacon over medium heat 6-8 minutes, stirring occasionally, until crisp. Remove from skillet; place in crock pot.
In a bowl, mix garlic and next 3 and rub on pork. Add roast to skillet; cook 4-6 minutes, turning occasionally, until browned on all sides. Remove from skillet; place in crock pot. Pour wine over roast. Cover; cook on LOW for 6-8 hours.
In a small bowl, mix flour and water until smooth. Remove roast from crock pot. Strain juices into a saucepan and bring to a boil. Stir in flour mixture and continue stirring until thickened. Cut roast into slices and serve with gravy. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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