A boneless pork loin is a great choice for an inexpensive and delicious meal.
While similar, pork loins and pork tenderloins are very different.
They are also cooked differently.
Credit: Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
The key to a juicy, succulent pork loin?
Don’t overcook it.
Pork loin is naturally lean and, in thiseasy slow-cooker recipe, may get done faster than the vegetables.
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.
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.
