There's nothing better than putting a nice cut of meat in the slow cooker in the morning with some seasonings... Set it and forget it, and you've got a hearty, flavorful meal all ready to serve at dinnertime. Here's one of my favorite slow cooker recipes. The honey, balsamic vinegar, and basil combine to create a balance of sweet, tangy, and herbal flavors that really demonstrates the power of simple, natural, fresh ingredients to satisfy the taste buds!
CROCKPOT PORK ROAST
Boneless pork loin - 2 to 2.5 lbs
Small bunch fresh basil
1/3 c balsamic vinegar
1/3 c honey
4 cloves garlic
Place the pork loin in the slow cooker. Remove the basil leaves from the stems and place on top of pork. Pour balsamic vinegar, honey, and 1/2 c water into the slow cooker. Mince garlic and rub on top of pork loin. Sprinkle pork loin with salt and pepper. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
For the 21 Day Fix, this recipe makes 8 to 10 red container servings. I don't feel the honey needs to be counted because the amount per serving turns out to be small, especially since some of the liquid is left behind in the slow cooker.
Serving suggestion: serve with roasted butternut squash and Brussels sprouts.
For Brussels sprouts: chop, discarding stems. Toss in a bowl with olive oil, salt, and pepper. Roast on a cookie sheet at 375F for 30 minutes.
For butternut squash: wash whole butternut squash and pierce skin with a fork. Bake at 375F (on a cookie sheet or in a baking dish) for an hour. When done, let it cool enough to handle and then cut off stems, discard seeds, and chop the flesh into bite-sized pieces. (Yes, you can eat the skin! I love it because it provides additional fiber and texture...and it's so much easier to prepare this way!)
If following the 21 Day Fix, measure your squash and brussels sprouts with your green container...and don't forget to use your teaspoons to measure the olive oil for the sprouts! Just divide the total amount of oil you used by the number of servings you're dividing the sprouts into.