I don’t do many slow cooker meals for my family, and I’m not really sure why. After making this delicious Garlic and Rosemary Pork from The Scramble, I’m hoping to try some other slow-cooker recipes here on Refined + Rugged.
These meals are perfect for on-the-go parents. Really this was a plug and play. I added some apples in with the pork and a couple tablespoons of water to make sure that it didn’t become too dry.
The result was a DELICIOUSLY savory, tender roast. We gobbled this up one busy weeknight after homework, chores, errands, and gym time. Such a treat, and this is a dish I would definitely serve to guests. I’d love to hear some of your favorite slow-cooker meals or recipes!
I’ve made sure to include the slow-cooker directions, the oven roasting directions, and the directions for baked sweet potatoes below.
May your Wednesday be as easy as this dish!
1 1/2 – 2 lbs. boneless pork loin roast or pork tenderloin, or use bone-in chicken pieces
2 Tbsp. extra virgin olive oil
2 1/2 tsp. minced garlic, (about 5 cloves)
1 Tbsp. fresh or dried rosemary
1/2 tsp. kosher salt
3/4 tsp. black pepper
Place the pork in the slow cooker. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Cook on low for 7 – 8 hours or on high for 3 – 4 hours.
Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Roast the meat for 30 – 40 minutes (check it after 25 minutes for pork tenderloin) until just cooked through, or has an internal temperature of 160 degrees.
Baked Sweet Potato Directions
About an hour before your pork is done preheat the oven to 400 for your baked sweet potatoes. Clean the number sweet potatoes you’d like to serve, puncturing each a few times with a fork. Wrap each sweet potato in foil. Bake at 400 for 45 minutes to an hour. Potatoes are done when you can press a fork into them easily. Pull them out of the oven, slice down the center, and add your favorite toppings.
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.
2 thoughts on “Garlic and Rosemary Pork”
Almost thou persuadest me to eat meat. I think it’s having rosemary and garlic in the same sentence that gets my mouth water. Absolute staples in the kitchen.
That lovely baked yam looks fabulous and that harico vert looks cooked to absolutely perfection.
You take good pictures of food :). Alot of bloggers (and even some restaurants) take pictures that make their food look horrible. Yours makes me hungry.
Slow cookers are lovely. We like to do a thick, hearty lentil stew load with whatever vegetables we happen to find (with a particular fondness for root vegetables), also things like barley, and let it simmer all day. Sometime I even get crazy and add Apple cider. It’s so hardy that you don’t notice the absence of meat. Well omnivore might, but I don’t 😉
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I couldn’t survive without my slow cooker! This meal looks fantastic! Can’t wait to try it!
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