I did it!

I used the slow cooker successfully and finally figured out what my problem is with it.  I was right, it doesn't have a low setting.  The reason I know this?  I checked the meat with a meat thermometer five and a half hours into a eight hour cook time on low. 

The recipe called for it to at least get to 145 degrees and it was at 190 degrees.  I pulled it right then and saved it.  It was amazing.  Chris went back for seconds and we both had to step away from the pork before we ate it all.  The garlic, mustard, paprika and honey had blended together to make a spicy, sweet and savory crust.  I served it with basmati rice with red beans.


The winning recipe?  Garlic-Roasted Pork from Eating Well Magazine.  The marinade was so easy I prepared it before leaving for the day in about five minutes and the slow cooker did the rest.

Garlic-Roasted Pork

Altered from Eating Well Magazine

6 servings

Printable Recipe

Ingredients


6 tsp minced garlic
2 Tbsp extra virgin olive oil
1 Tbsp dried oregano
1 Tbsp honey
1 tsp paprika
1 tsp salt
1/2 tsp ground pepper
1 (1 1/2 to 2 lb) boneless pork loin, trimmed (I used 1.5 lb for total of 6 servings, 2 lb would be 8 servings)
Extra virgin olive oil spray
1 large onion, quartered


Directions


1. Combine through pepper and whisk in a small bowl.

2. Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or place in a large sealable plastic bag. Let marinate in the refrigerator for at least 1 hour or up to 1 day.


3. Spray slow cooker with extra virgin olive oil mister or spray.

4. Cook on low for 8 hours (or if you have a nuclear one like mine check it after about 4 to 5 hours on low.).  Let the meat rest for about an hour and then shred.  

Nutrition courtesy of Eating Well Magazine
Per serving : 203 Calories; 11 g Fat; 3 g Sat; 6 g Mono; 64 mg Cholesterol; 1 g Carbohydrates; 23 g Protein; 0 g Fiber; 337 mg Sodium; 361 mg Potassium