Boneless Pork Roast With Garlic And Rosemary - Crock-Pot Smart-Set Owner's Manual

Boneless Pork Roast with Garlic
2 boneless pork loins, about 2 pounds each, rinsed and patted dry
6 tablespoons olive oil
8 cloves of garlic, minced
1 bunch chopped fresh rosemary
1 lemon, cut into
1 /
cup white wine
/
1
4
cup chicken stock
1 /
2
Kosher salt and pepper
Butcher's twine
1. Place pork loins on your work surface and heavily season with salt and
freshly ground pepper.
2. In a separate bowl, combine 2 tablespoons of olive oil, the garlic and the
rosemary. Rub this all over the pork.
3. Roll and tie the pork snugly using butcher's twine. Tuck the slices of the
lemon under the twine and into the ends of the roast.
4. Heat the remaining 1 tablespoon of olive oil in a sauté pan over medium
heat. Sear the pork loins on all sides until just brown. Transfer to the
stoneware.
5. Return the sauté pan to the heat and deglaze the pan with the white wine
and the stock, using a wooden spoon to remove any caramelized bits. Pour
over the pork.
6. Cover; cook on LOW for 8-10 hours or on HIGH for 5-7 hours. Remove from
stoneware; allow roast to rest for 10 minutes before removing twine and
slicing.
7. Adjust the seasoning to taste and pour juices over the sliced pork.
Serves 8-10
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
and Rosemary
- inch slices
1 /
8 4
This recipe is ideal for using
E50 the Dual Cycle Mode.
Refer to pg. 10 for instructions.