1 boneless pork loin roast (3 lb.)
\n1 T. vegetable oil
\n1 tsp. salt
\n1 tsp. coarsely ground black pepper
\n1 C. chicken broth
\n1 medium onion, sliced
\n6 cloves garlic, peeled
\n8 strips (3″ by 1\/2″ each) fresh lemon peel
\n1\u00bd lb. red potatoes, cut in 1\/2″ thick slices
\n1 bag (16 oz.) peeled baby carrots
\n1\/2 tsp. dried thyme<\/p>\n
In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides. Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme. Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.<\/p>\n
Yield: 10 servings
\nCalories: 295
\nFat: 10g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 boneless pork loin roast (3 lb.) 1 T. vegetable oil 1 tsp. salt 1 tsp. coarsely ground black pepper 1 C. chicken broth 1 medium onion, sliced 6 cloves garlic, peeled 8 strips (3″ by 1\/2″ each) fresh lemon peel 1\u00bd lb. red potatoes, cut in 1\/2″ thick slices 1 bag (16 oz.) peeled baby carrots 1\/2 tsp. dried thyme In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just…<\/p>\n