Slow Cooker
Citrus Pork Loin
Basil-Parmesan Asparagus and Potato Toss
Ingredients
- 1½ lb boneless pork loin half, well trimmed
- ¼ tsp salt
- ⅛ tsp pepper
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 Tbsp fresh orange juice
- 2 Tbsp fresh lime juice
- ¼ cup low-sodium chicken broth
- 1 Tbsp balsamic vinegar
- 1 Tbsp arrowroot
- 1 Tbsp water
Instructions
- Sprinkle pork with salt and pepper. Place pork in a 4-quart slow cooker; add onion, garlic, orange juice, lime juice, broth and vinegar.
- Cover and cook on LOW 8 to 10 hours or until pork is tender; remove pork.
- Combine arrowroot and 1 Tbsp water; add to cooker. Cover and cook on HIGH 15 minutes or until slightly thickened.
- (Chop 1 cup pork and reserve for Orange-Honey Pork Salad recipe.) Slice remaining pork, and serve with onion sauce.
Side Dish Ingredients
- ½ lb organic fingerling potatoes, halved lengthwise
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- 2 Tbsp olive oil
- 1 Tbsp chopped fresh basil
- ½ tsp salt
- ½ tsp pepper
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Bring potatoes and salted water to cover to a boil in a Dutch oven. Cook 15 minutes or until tender, adding asparagus during last 3 minutes of cooking. Drain and transfer to a serving bowl.
- Add oil, basil, salt, pepper and cheese; toss to coat.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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