Ingredients

The following ingredients have 4 Servings
  • 1 lb. carrots (peeled and sliced into 1-inch pieces)
  • 8 mini golden potatoes (quartered)
  • 1 sweet onion (chopped)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon minced fresh garlic
  • ¼ teaspoon salt
  • 1 Smithfield Marinated Fresh Roasted Garlic & Herb Pork Sirloin (about 23 ounces)
  • 1 lemon (halved)
  • ½ cup chicken broth
  • 2 cups fresh or frozen broccoli florets

Instruction

  • Place carrots, potatoes, and onions in the bottom of a large slow cooker. Sprinkle Italian seasoning, garlic and salt over the vegetables and toss to coat.
  • Place pork on top of the vegetables.
  • Add lemon to the slow cooker and pour chicken broth over everything.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • I don’t think that broccoli cooks well in the slow cooker because it gets mushy. Instead, I prefer to steam my broccoli separately so that it’s just crisp-tender, and then stir it into the pot at the end of the cooking time.
  • As an alternative, you can stir the raw broccoli into the slow cooker during the final 1 hour of cooking time so that it has an opportunity to cook with the rest of the dish, but it doesn’t become overcooked.
  • Slice pork loin just before serving.