A boneless pork loin is a great choice for an inexpensive and delicious meal. Be careful to read the package label when shopping and don’t bring home a pork tenderloin, which also has its own delicious applications. While similar, pork loins and pork tenderloins are very different. Cut from different parts of the animal, pork tenderloin is thin and small (sometimes two will be packaged together), while a pork loin is wide enough that you can cut steak-like pieces from it. They are also cooked differently. Tenderloins are best cooked quickly over fairly high heat while a pork loin works well when slow-roasted, grilled, or cooked in the slow cooker. The key to a juicy, succulent pork loin? Don’t overcook it. Pork loin is naturally lean and, in this easy slow-cooker recipe, may get done faster than the vegetables. Once the thickest part of the roast reaches 135°F, remove from cooker; cover with foil until vegetables are ready. Be sure and cut the vegetables in the recommended size; this will ensure they all finish up at the same time.
How to Make It
Place stock, potatoes, carrots, and turnip in a 6-quart slow cooker. Cover and cook on HIGH 1 hour.
Meanwhile, stir together rosemary, thyme, salt, and pepper in a small bowl. Rub pork with 1 tablespoon of the oil. Sprinkle pork all over with 2 tablespoons rosemary mixture, pressing to adhere. Heat remaining tablespoon oil in a large skillet over medium-high. Add pork, and cook until well browned, about 10 minutes, turning once halfway through.
Sprinkle vegetables in slow cooker with remaining rosemary mixture; add pork. Reduce heat to LOW, cover, and cook until a thermometer inserted in thickest portion of pork registers 135°F and vegetables are tender, about 3 hours. Remove to a cutting board, and let stand 10 minutes (pork temperature will rise as it stands). Place vegetables on a platter. Cut pork into 1/2-inch-thick slices, and arrange over vegetables. Stir together parsley, zest, and garlic; sprinkle over pork. Serve with juices from slow cooker.