Light Herb Pork Loin

Name: Light Herb Pork Loin
Ingredients: 1/2 cup white wine; 1/2 cup fresh lime juice; 1/2 cup water; 1/4 cup olive oil; 1 tablespoon chopped fresh thyme, or to taste; 1 tablespoon chopped fresh cilantro, or to taste; 1 tablespoon coarsely ground black pepper; 1 teaspoon dried marjoram; 1 teaspoon dried dill; 1 (2 pound) boneless pork loin roast; 2 cups chicken broth; 4 potatoes, cut into large chunks; 4 carrots, cut into chunks; 1 onion, cut into chunks

14 ingredients

7 steps

Ingredients

1/2 cup white wine
1/2 cup fresh lime juice
1/2 cup water
1/4 cup olive oil
1 tablespoon chopped fresh thyme, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 tablespoon coarsely ground black pepper
1 teaspoon dried marjoram
1 teaspoon dried dill
1 (2 pound) boneless pork loin roast
2 cups chicken broth
4 potatoes, cut into large chunks
4 carrots, cut into chunks
1 onion, cut into chunks

Directions

1

Stir white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill together in a bowl; pour into a large sealable plastic bag; add pork loin, squeeze air from the bag, and seal bag. Assure pork loin is completely covered in marinade and put bag in a bowl.
2

Marinate pork in refrigerator, 8 hours to overnight.
3

Heat a skillet over medium-high heat.
4

Remove pork loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain.
5

Sear pork loin in hot skillet until browned completely, 2 to 3 minutes per side; transfer to the crock of a slow cooker.
6

Pour chicken broth over the pork loin. Arrange potatoes, carrots, and onion around the meat in the slow cooker crock.
7

Cook on High until the meat is tender, at least 4 hours.