Pork Roast with Herbs for Crockpot
I don't remember where I got this recipe, but it's a nice basic flavorful roast! And so easy!
I don't remember where I got this recipe, but it's a nice basic flavorful roast! And so easy!
- 1 teaspoon salt
- 1/3 cup water
- 1 teaspoon lemon peel grated
- 1 teaspoon ground thyme
- 4 large cloves garlic quartered
- 1 pork loin roast boneless, about 4 to 5 pounds
- 1/2 teaspoon dried leaf sage crumbled
- 1/4 teaspoon rosemary chopped
- 1/4 teaspoon dried tarragon crumbled, optional
- 1 dash ground cloves or allspice
- 3 tablespoons cornstarch optional
- 3 tablespoons water optional
- Carbohydrate 20.328003125 g
- Cholesterol 1404.8 mg
- Fat 183.312886875 g
- Fiber 2.85683748722076 g
- Protein 470.07934875 g
- Saturated Fat 60.737316875 g
- Serving Size 1 1 recipe (2291g)
- Sodium 1040.5318815 mg
- Sugar 17.4711656377792 g
- Trans Fat 26.2710443125 g
- Calories 3729 calories
Step-by-step
- Cover and cook on LOW for 8 to 10 hours.
- Pork roast should read at least 160? on an instant-read thermometer.
- Serves 8.
- If desired, thicken juices.
- Remove roast from juices.
- Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices.
- Cook on HIGH until thickened.
- Serve with the pork roast.
Unlike high-heat oven roasts that demand costly tenderloin cuts, long-term slow cooking transforms economical pork loin into tender meat by breaking down connective tissue gently over eight to ten hours. American slow-cooker traditions rely on this prolonged, moist heat environment to render tough cuts palatable without requiring expensive kitchen equipment. Budget-minded cooks favor this technique because inexpensive, large-format roasts yield multiple meals from a single initial purchase. Strategic purchasing of bulk pork keeps protein costs exceptionally low across weekly meal planning.
Historical preservation methods originally utilized salt, dried herbs, and spices to flavor and protect meats before refrigeration existed. Modern cooking retains these exact aromatics like sage, thyme, and dried citrus peel not for preservation, but because dehydrated seasonings concentrate flavors effectively during extended cooking cycles. Dried herbs distribute their essential oils uniformly throughout long simmering times without burning, unlike delicate fresh leaves that degrade and turn bitter under sustained heat. Storing bulk spices in airtight containers away from direct light maintains their potency for months.
Pork safety standards dictate removing the roast only when an instant-read thermometer inserted into the thickest center portion registers at least 160 degrees Fahrenheit. Undercooked pork remains tough because collagen fails to gelatinize fully below lower thermal thresholds. Overcooking beyond ten hours dries out the lean white meat fibers regardless of surrounding liquid. Calibrating thermometers annually in boiling water ensures accurate temperature readings every time.
Creating a pan gravy requires dissolving three tablespoons of cornstarch thoroughly in an equal amount of cold water before whisking the slurry into hot cooking liquids. Boiling starches too quickly without prior hydration forms stubborn lumps instead of smooth thickening. Simmering the mixture on high activation points within the cornstarch molecules, yielding a glossy finish that coats the back of a spoon. Whisk constantly during this final reduction phase to prevent scorching at the bottom of the ceramic insert.
