PORK TENDERLOIN ROAST SLOW COOKER RECIPES

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SLOW COOKER PINEAPPLE PORK ROAST RECIPE | ALLRECIPES



Slow Cooker Pineapple Pork Roast Recipe | Allrecipes image

This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!

Provided by Andrea C

Categories     Pork Roast

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours 0 minutes

Yield 6 servings

Number Of Ingredients 5

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 ½ cups chopped dried cranberries

Steps:

  • Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
  • Cover, and cook 7 hours on Low.

Nutrition Facts : Calories 339.5 calories, CarbohydrateContent 40 g, CholesterolContent 79.6 mg, FatContent 8.9 g, FiberContent 2.4 g, ProteinContent 26.8 g, SaturatedFatContent 2.8 g, SodiumContent 352.7 mg, SugarContent 33 g

SLOW-COOKER PORK ROAST RECIPE | SOUTHERN LIVING



Slow-Cooker Pork Roast Recipe | Southern Living image

A boneless pork loin is a great choice for an inexpensive and delicious meal. Be careful to read the package label when shopping and don’t bring home a pork tenderloin, which also has its own delicious applications. While similar, pork loins and pork tenderloins are very different. Cut from different parts of the animal, pork tenderloin is thin and small (sometimes two will be packaged together), while a pork loin is wide enough that you can cut steak-like pieces from it. They are also cooked differently. Tenderloins are best cooked quickly over fairly high heat while a pork loin works well when slow-roasted, grilled, or cooked in the slow cooker. The key to a juicy, succulent pork loin? Don’t overcook it. Pork loin is naturally lean and, in this easy slow-cooker recipe, may get done faster than the vegetables. Once the thickest part of the roast reaches 135°F, remove from cooker; cover with foil until vegetables are ready. Be sure and cut the vegetables in the recommended size; this will ensure they all finish up at the same time.

Provided by Robin Bashinsky

Categories     Pork

Total Time 4 hours 30 minutes

Yield Serves 6

Number Of Ingredients 13

1 cup unsalted chicken stock
5 medium-size Yukon Gold potatoes, quartered
3 medium carrots, peeled and cut into 2-inch pieces
1 large turnip, cut into 8 wedges
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 (2-lb.) boneless pork loin roast
2 tablespoons olive oil, divided
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon zest (from 1 lemon)
3 garlic cloves, finely minced

Steps:

  • Place stock, potatoes, carrots, and turnip in a 6-quart slow cooker. Cover and cook on HIGH 1 hour.
  • Meanwhile, stir together rosemary, thyme, salt, and pepper in a small bowl. Rub pork with 1 tablespoon of the oil. Sprinkle pork all over with 2 tablespoons rosemary mixture, pressing to adhere. Heat remaining tablespoon oil in a large skillet over medium-high. Add pork, and cook until well browned, about 10 minutes, turning once halfway through.
  • Sprinkle vegetables in slow cooker with remaining rosemary mixture; add pork. Reduce heat to LOW, cover, and cook until a thermometer inserted in thickest portion of pork registers 135°F and vegetables are tender, about 3 hours. Remove to a cutting board, and let stand 10 minutes (pork temperature will rise as it stands). Place vegetables on a platter. Cut pork into 1/2-inch-thick slices, and arrange over vegetables. Stir together parsley, zest, and garlic; sprinkle over pork. Serve with juices from slow cooker.

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