Garlic & Herb Slow Cooker Pork and Vegetables


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  • 1 lb. carrots, peeled and sliced into 1-inch pieces
  • 8 mini golden potatoes, quartered
  • 1 sweet onion, chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon minced fresh garlic
  • ¼ teaspoon salt
  • 1 Smithfield Marinated Fresh Roasted Garlic & Herb Pork Sirloin (about 23 ounces)
  • 1 lemon, halved
  • ½ cup chicken broth
  • 2 cups fresh or frozen broccoli florets


  1. Place carrots, potatoes, and onions in the bottom of a large slow cooker. Sprinkle Italian seasoning, garlic and salt over the vegetables and toss to coat.
  2. Place pork on top of the vegetables.
  3. Add lemon to the slow cooker and pour chicken broth over everything.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. I don’t think that broccoli cooks well in the slow cooker because it gets mushy. Instead, I prefer to steam my broccoli separately so that it’s just crisp-tender, and then stir it into the pot at the end of the cooking time. As an alternative, you can stir the raw broccoli into the slow cooker during the final 1 hour of cooking time so that it has an opportunity to cook with the rest of the dish, but it doesn’t become overcooked.
  6. Slice pork loin just before serving.