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Lemon Herb Pork Roast with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 2 pounds pork loin roast
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 3 medium russet potatoes, cubed
  • 2 parsnips, peeled and sliced
  • 4 garlic cloves, minced
  • 2 lemons, juiced and zested
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the carrots, potatoes, and parsnips to the bottom of the slow cooker.
  • Place the pork loin roast on top of the vegetables.
  • Sprinkle the minced garlic, rosemary, thyme, salt, and pepper over the pork.
  • Pour the chicken broth and the juice of both lemons into the slow cooker around the pork.
  • Scatter the lemon zest over the top of the pork.
  • Cover and cook on low for 7 to 8 hours until the pork reaches an internal temperature of 145°F and the vegetables are tender.
  • Slice the pork and serve it with the vegetables and some of the cooking liquid spooned over the top.

Notes

Use a pork loin rather than a fattier shoulder so the lemon and herbs stay front and center. If the vegetables finish cooking before the pork, remove them early and keep them warm so they do not turn mushy. Leftovers reheat well with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife