KITCHEN SCOOP: Easy Pork Roast

WILMINGTON, NC (WWAY) — How about a great meal that you can start in the morning, and eat as soon as you walk in the door that night? Alicia Ross has a recipe for easy pork roast that you make in the crock pot, for this week’s Kitchen Scoop.


SERVES 8 – START TO FINISH: 10 minutes prep, 5 to 10 hours unattended cooking time
Recipe Directions

1 (3 pound) boneless pork loin (center) roast
1 cup low sodium vegetable broth
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon honey
2 teaspoons minced garlic
½ teaspoon red pepper flakes

1. Remove the butcher string and trim the roast of excess fat*, if needed. Place pork (fatty side down) into the crock portion of slow cooker. In a small bowl, whisk together vegetable broth, vinegar, Worcestershire, soy, honey, garlic and red pepper flakes. Pour over pork and cook for 5 to 6 hours on high, or 8 to 9 hours on low.
2. When pork is cooked, remove with tongs and slice into ½-inch slices. Place slices in a glass baking dish, overlapping as necessary. Pour the cooking juices over pork. Serve immediately or store in refrigerator until ready to serve.
3. To re-heat: bake at 325 degrees for 20 minutes or reheat in microwave.
* Cooking Notes

* Cook’s Note: Some pork loin roasts come with a thick layer of fat (over ¼ inch). I find with this cooking method that leaving the thick layer of fat causes the pork to be greasy in the end. Therefore, when slow cooking the pork, I trim all but a very thin layer (less than 1/8th of an inch) of fat away. Be careful not to take all the fat, as this does help with the moist factor in the final dish.

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