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Slow-Cooker Mediterranean Pork Roast

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Makes: 8  servings Prep 15 mins Slow Cook 6 hrs  (low) or 3 hours (high)
Slow-Cooker Mediterranean Pork Roast
Nutrition Facts

Servings Per Recipe 8

  • Amount Per Serving
  • cal.(kcal)241
  • Fat, total(g)6
  • chol.(mg)111
  • sat. fat(g)2
  • carb.(g)8
  • fiber(g)3
  • pro.(g)37
  • sodium(mg)390

Percent Daily Values are based on a 2,000 calorie diet

  • 2 fennel bulbs, trimmed and sliced
  • 1 boneless pork loin roast (about 3 pounds), trimmed
  • 4 teaspoons  Greek seasoning mix (such as McCormick)
  • 4 plum tomatoes, chopped
  • 1/3 cup  plus 2 tablespoons low-sodium chicken broth
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 2 cornstarch
  • 1 1/2 teaspoons  Worcestershire sauce
  • 1/4 cup  chopped black olives (optional)


1. Place fennel in slow cooker bowl. Rub pork with 1 teaspoon of the Greek seasoning and place in bowl on top of fennel.

2. Scatter tomatoes around pork. Pour 1/3 cup of the broth in bowl; top with 2 teaspoons Greek seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 3 hours on HIGH or 6 hours on LOW.

3. Blend remaining 2 tablespoons broth, the cornstarch and Worcestershire. Remove pork to a serving platter; keep warm. Strain liquid from slow cooker into a small saucepan; place vegetables around pork.

4. Bring liquid to a boil over medium-high heat. Whisk in cornstarch mixture, remaining 1 teaspoon Greek seasoning and 1/4 teaspoon each salt and black pepper; cook 1 minute. Spoon sauce over pork. Sprinkle with olives, if desired.

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