Olive-and-Rosemary Slow Cooker Pork Loin
Bacon-Thyme Kale
Ingredients
- 3 lb boneless pork loin roast
- ½ tsp garlic salt
- ½ tsp lemon-pepper seasoning
- 2 Tbsp avocado oil
- ½ cup white wine (or use organic chicken broth)
- 3 cloves garlic, minced
- ½ cup pitted kalamata olives
- 1 tsp dried rosemary
- 1 large lemon, sliced
Instructions
- Sprinkle pork with garlic salt and lemon-pepper seasoning. Cook in hot oil in a large nonstick skillet 2 minutes per side or until browned; place in a 5- or 6-quart slow cooker.
- Stir wine into skillet, scraping to loosen browned bits; pour over pork in cooker. Top with garlic, olives, rosemary, and lemon.
- Cover and cook on LOW 6 hours or until roast is tender.
Side Dish Ingredients
- 1 (16-oz) pkg chopped kale
- 6 slices nitrite-free bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 Tbsp avocado oil
- 1 Tbsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook kale in boiling water to cover 7 minutes or until wilted; drain well.
- Cook bacon, onion, garlic, and thyme in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender, stirring often. Add kale, vinegar, salt, and pepper; cook 5 minutes or until kale is tender.
Paleo Meal Plan
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