Name: Slow-Cooked Pork Roast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz pork loin roast; 1 tsp extra virgin olive oil; 1 cup carrots; 1 cup parsnips; 0.5 cup yellow onion; 2 cloves garlic; 0.5 cup low-sodium beef broth; 1 tsp dried thyme; 1 tsp dried rosemary; 0.5 tsp sea salt; 0.25 tsp black pepper

Slow-Cooked Pork Roast with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Roast with Root Vegetables

Tender pork loin slow-cooked with earthy parsnips and carrots in a savory herb-infused broth that fills the kitchen with a comforting aroma.

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NUTRITION

Protein

46.5g

Fat

13.8g

Carbs

49.6g

SERVINGS

1 serving

INGREDIENTS

7 oz pork loin roast

1 tsp extra virgin olive oil

1 cup carrots

1 cup parsnips

0.5 cup yellow onion

2 cloves garlic

0.5 cup low-sodium beef broth

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the pork loin roast dry with paper towels and season all sides with the sea salt and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the pork roast on all sides until a golden-brown crust forms.
3
Peel and chop the carrots and parsnips into 1-inch chunks, and dice the yellow onion.
4
Place the carrots, parsnips, and onion in the bottom of the slow cooker.
5
Place the seared pork roast on top of the vegetables.
6
In a small bowl, whisk together the beef broth, minced garlic, dried thyme, and dried rosemary, then pour the mixture over the pork and vegetables.
7
Cover and cook on low heat for 6 to 8 hours until the pork is tender and the vegetables are soft.
8
Remove the pork and slice it into medallions, serving it alongside the root vegetables and a drizzle of the cooking juices.