Slow-Cooker Pork Loin With Fennel, Oranges, and Olives

Name: Slow-Cooker Pork Loin With Fennel, Oranges, and Olives
Yield: Serves 6 to 8
Ingredients: 1 (3- to 4-pound), boneless pork loin roast, trimmed and tied at 1-inch intervals; 1 teaspoon, herbes de Provence; , Salt and pepper; 2 tablespoons, extra-virgin olive oil; 3 , fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin; 2 , garlic cloves, minced; 1/2 cup, dry white wine; 4 , oranges plus 1 tablespoon grated orange zest; 1/2 cup, pitted kalamata olives, chopped; 2 tablespoons, minced fresh tarragon

2 comments

By Danielle Desiato

Fennel, oranges, and olives are a classic Mediterranean combination that we wanted to pair with a tender pork loin roast.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME2 to 3 hours on low

Slow cooker size5 to 7 quarts

Slow-Cooker Pork Loin With Fennel, Oranges, and Olives

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

After quickly searing the roast to give it a deep color and more satisfying flavor, we sautéed fennel until softened and deglazed the pan with white wine before transferring the mixture and pork to the slow cooker. While the roast rested, w...

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