Light Herb Pork Loin

Light Herb Pork Loin
  • PREP TIME
    10 mins
  • COOK TIME
    4 hrs 10 mins
  • TOTAL TIME
    12 hrs 20 mins
  • SERVING
    6 People
  • VIEWS
    75

Elevate your pork loin with this vibrant, herb-infused recipe. A symphony of fresh flavors dances with the savory meat, creating a dish that is both light and deeply satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    73 mg
  • Fiber
    6 g
  • Protein
    30 g
  • Saturated Fat
    4 g
  • Sodium
    411 mg
  • Sugar
    6 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a medium bowl, whisk together the white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill. (5 minutes)

Image Step 02
02 Step

Recipe View Place the pork loin in a large resealable plastic bag. Pour the marinade over the pork, ensuring it's fully submerged. Seal the bag, removing any excess air, and place it in a bowl or dish to prevent leaks. (2 minutes)

Image Step 03
03 Step

Recipe View Marinate the pork in the refrigerator for at least 8 hours, or preferably overnight, for maximum flavor infusion. (8-12 hours)

Image Step 04
04 Step

Recipe View Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. (30 minutes)

Image Step 05
05 Step

Recipe View Heat a large skillet or Dutch oven over medium-high heat. (2 minutes)

Image Step 06
06 Step

Recipe View Remove the pork loin from the marinade, allowing any excess to drip off, but leaving the herbs clinging to the surface. Reserve the marinade. (1 minute)

Image Step 07
07 Step

Recipe View Sear the pork loin in the hot skillet until deeply browned on all sides, about 2-3 minutes per side. This step is crucial for developing rich flavor. (8-12 minutes)

Image Step 08
08 Step

Recipe View Transfer the seared pork loin to a slow cooker. (1 minute)

Image Step 09
09 Step

Recipe View Pour the reserved marinade over the pork loin, followed by the chicken broth. Arrange the potatoes, carrots, and onion around the meat in the slow cooker. (5 minutes)

Image Step 10
10 Step

Recipe View Cover the slow cooker and cook on High for 4-5 hours, or on Low for 6-8 hours, or until the pork is fork-tender and easily shreds. (4-8 hours)

Image Step 11
11 Step

Recipe View Once the pork is cooked, remove it from the slow cooker and let it rest for 10 minutes before slicing or shredding. (10 minutes)

Image Step 12
12 Step

Recipe View Serve the pork loin with the cooked vegetables and pan juices. Garnish with additional fresh herbs, if desired.

For a richer sauce, thicken the pan juices with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) after removing the pork. Stir the slurry into the slow cooker and cook on High for 10-15 minutes, or until thickened.
Feel free to add other vegetables to the slow cooker, such as parsnips, sweet potatoes, or Brussels sprouts.
If you don't have fresh herbs, you can substitute dried herbs, but use half the amount.
For a spicier kick, add a pinch of red pepper flakes to the marinade.

Eloy Johnswiza

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 25 Ratings)
Total Reviews: (4)
  • Earlene Langosh

    I added some sweet potatoes to the slow cooker, and they were a perfect complement to the pork.

  • Micah Grant

    I was skeptical about using a slow cooker for pork loin, but this recipe proved me wrong. It was incredibly easy and delicious!

  • Rocio Crona

    The marinade is the star of this dish. It's so bright and aromatic. I will definitely be making this again.

  • Payton Breitenberg

    This recipe is a game-changer! The pork was so tender and flavorful. I especially loved the hint of lime.

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