Ingredients
- ½ cup white wine
- ½ cup fresh lime juice
- ½ cup water
- ¼ cup olive oil
- 1 tablespoon chopped fresh thyme, or to taste
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried dill
- 1 (2 pound) boneless pork loin roast
- 2 cups chicken broth
- 4 potatoes, cut into large chunks
- 4 carrots, cut into chunks
- 1 onion, cut into chunks
Why This Recipe Is So Enjoyable
Smart Cooking Tips
- Use a meat thermometer to check for doneness; aim for an internal temperature of 145°F (63°C).
- Baste the pork occasionally with its own juices to keep it moist and flavorful.
Step 1
In a bowl, mix together the white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill. Pour this marinade into a large resealable plastic bag, add the pork loin, press out as much air as you can, and seal it up. Give the bag a little shake to make sure the pork is fully coated, then pop it into a bowl and let it marinate in the fridge for at least 8 hours, or overnight if you can.
Step 2
When you’re ready to cook, heat a skillet over medium-high heat. Take the pork out of the marinade and gently shake off any extra liquid—don’t worry about the herbs stuck to the meat, leave those on. Sear the pork in the hot pan, browning it all over; this should take about 2 to 3 minutes per side. Once browned, transfer the pork to your slow cooker.
Step 3
Pour the chicken broth over the pork, then tuck in the potatoes, carrots, and onion around it. Cover and cook on high for about 4 hours or until the pork is tender and everything is cooked through.
