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Categories:
bacon olive oil potatoes pork loin roast salt carrots celery ham stock pomegranate juice orange marmalade balsamic vinegar
Viewed: 17 - Published at: 7 years agoIngredients
- 6 slices bacon
- 1 teaspoon olive oil
- 1 1/2 lbs baby potatoes
- 3 lbs pork loin roast
- salt and pepper
- 1 leek, cleaned and sliced
- 2 carrots, diced
- 3 celery ribs, diced
- 2 cups ham stock or 2 cups chicken stock
- 1 1/2 cups pomegranate juice, divided
- 1 tablespoon orange marmalade
- 1 teaspoon herbes de provence
- 2 tablespoons balsamic vinegar
Method
- In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
- Salt and pepper pork loin to taste, and brown on all sides.
- Place potatoes in bottom of crock pot, place pork loin on top.
- Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
- Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
- Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
- Remove pork loins and potatoes from crock pot, set aside and keep warm.
- Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
- Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!
