Slow cooker rosemary-garlic pork roast
Pork, loin roast, lean, raw
675 g, (buy 750g), fat trimmed
750 g, halved (see tip)
Chicken stock powder
¼ tsp, gluten-free variety, dissolved in 1/2 cup (125ml) water
1 tbs, chopped
3 clove(s), cut into slivers
- Season pork with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned. Transfer pork to a board.
- Meanwhile, add potatoes to same pan and cook, turning, for 7 minutes or until starting to brown. Add stock and bring to the boil. Remove from heat.
- Combine rosemary and garlic. Sprinkle over pork, gently pressing so it adheres. Place pork in a 4.5 litre (18-cup) slow cooker. Spoon potatoes around pork and drizzle with stock mixture. Season potatoes with salt and pepper. Cook, covered, on high for 1½ hours or until potatoes are tender and pork is cooked to your liking.
- Transfer pork to a cutting board. Cover with foil and set aside to rest for 10 minutes before thickly slicing. Serve pork with potatoes and spoon juices spooned over