Wednesday, April 29, 2009

Greek Pork Loin

3 lbs. pork loin roast
¼ c. olive oil
¼ c. lemon juice (about 2 lemons)
1 tsp. dried oregano
1 tsp. seasoned salt
½ tsp. black pepper
6 garlic cloves
1 Tbsp. honey

1. Combine all the ingredients besides the roast in a resealable plastic bag and mix well. Add roast, turning to coat. Place in refrigerator to marinate over night.
2. Place roast in a slow-cooker, pour marinade plus ½ c. chicken stock and 2 Tbsp. water over the roast, cook on low 5 ½ - 6 hours. After removing from the cooker allow to rest for several minutes for easier slicing.

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