This is an easy recipe to make and if you make a large enough amount on Monday, you easily get two meals out of this one recipe. I came up with the recipe when Kroger was having a sale on their salad dressings. I had never heard of Roasted Red Pepper Vinaigrette. Since then, I have used it in many recipes.
You may use two small pork tenderloins or one large pork loin depending on the number of people you are feeding. My recipe below is based on two meals for 3 to 4 people, so I used a 4 pound pork loin.
This recipe is so simple it calls for just a pork loin and an abundance of flavor-packed seasoning and spices.
Here’s what you’ll need:
roasted red pepper vinaigrette dressing/marinade
HOW TO MAKE CROCK POT PORK LOIN
Prep: Start out by patting your pork loin dry with paper towels. Combine salt, onion powder, and black pepper in a small bowl and whisk it to combine. Take the rub and sprinkle it all over the pork.
Sear: Add 1 tablespoon olive oil in a large skillet and set it over medium heat. Add the pork and sear it for a couple minutes on each side or until it is golden brown. This is an optional step – you don’t have to sear the meat, but I suggest it because when you sear meat, it caramelizes the natural sugars in the meat and browns the proteins, forming a delicious brown crust on the surface of the roast.
Cook: Add just enough chicken broth to cover the bottom of your slow cooker slightly, then place the pork loin, fat side up, in the slow cooker and set aside.
Pour 8 ounces of the Roasted Red Pepper Vinaigrette with Parmesan and 1 tablespoons of balsamic vinegar over the pork.
Using a pastry brush, brush the prepared balsamic mixture all over the pork loin.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 3 hours.
Rest and Serve: Remove the pork loin from the slow cooker and transfer to a cutting board. Cover the pork loin with foil and let it rest for 10 to 15 minutes before slicing.
I will separate the cooked pork loin into two portions, one half to be served sliced with sides and the remaining half to be served as barbeque sandwiches on Friday.