Slow-Cooker Italian Pork Loin
Seared pork loin, cannellini beans and fresh veggies make this unexpected slow-cooker dinner perfect for special occasions (and no one will guess it's easy enough for a weeknight)!
Ingredient
- 2 cans (15 oz each) Progresso cannellini beans, drained, rinsed
- 1 cup thinly sliced yellow onions
- 1 red bell pepper, cut into thin slices
- 1 tablespoon Italian seasoning
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 2 1/2 to 3 1/2 lb boneless pork loin roast, trimmed
- 1 can (28 oz) Muir Glen organic fire-roasted diced tomatoes, drained
- 1 cup shredded mozzarella cheese (4 oz)
- 1/4 cup shredded fresh basil leaves
Direction
- Spray 5- to 6-quart slow cooker with cooking spray. Mix beans, onions, bell pepper, Italian seasoning, 1 tablespoon of the oil and 1 teaspoon of the salt in slow cooker.
- Rub pork loin with remaining 1 tablespoon oil, then rub in remaining 1 teaspoon salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 3 to 5 minutes on both large flat sides or until browned. Transfer to slow cooker. Pour tomatoes over pork. Cover; cook on Low heat setting 3 to 4 hours or until pork is cooked through (145°F in center).
- Transfer pork to cutting board; let stand until cool enough to handle. Stir bean mixture in slow cooker; using slotted spoon, transfer to serving platter. Cut pork into 8 slices; place on top of bean mixture on platter, then top with mozzarella cheese. Cover platter with foil 3 to 5 minutes or until cheese melts. Remove foil; top with basil.
