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Slow-Cooker Mediterranean Pork Roast

Makes: 8 servings Prep 15 mins Slow Cook 6 hrs (low) or 3 hours (high)

Ingredients

2 fennel bulbs, trimmed and sliced
1 boneless pork loin roast (about 3 pounds), trimmed
4 teaspoons Greek seasoning mix (such as McCormick)
4 plum tomatoes, chopped
1/3 cup plus 2 tablespoons low-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cornstarch
1 1/2 teaspoons Worcestershire sauce
1/4 cup chopped black olives (optional)

Make It

1. Place fennel in slow cooker bowl. Rub pork with 1 teaspoon of the Greek seasoning and place in bowl on top of fennel.

2. Scatter tomatoes around pork. Pour 1/3 cup of the broth in bowl; top with 2 teaspoons Greek seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 3 hours on HIGH or 6 hours on LOW.

3. Blend remaining 2 tablespoons broth, the cornstarch and Worcestershire. Remove pork to a serving platter; keep warm. Strain liquid from slow cooker into a small saucepan; place vegetables around pork.

4. Bring liquid to a boil over medium-high heat. Whisk in cornstarch mixture, remaining 1 teaspoon Greek seasoning and 1/4 teaspoon each salt and black pepper; cook 1 minute. Spoon sauce over pork. Sprinkle with olives, if desired.

Nutrition Facts

Servings Per Recipe 8,
cal.(kcal)241,
Fat, total(g)6,
chol.(mg)111,
sat. fat(g)2,
carb.(g)8,
fiber(g)3,
pro.(g)37,
sodium(mg)390,
Percent Daily Values are based on a 2,000 calorie diet.

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