Entrees : Pork Last Updated: Aug 2nd, 2009 - 20:16:53 Slow Cooked Mediterranean Pork Roast By Sandra Woodruff  Printer friendly page Yield: 8 servings 3/4 teaspoon dried rosemary 3/4 teaspoon dried oregano 3/4 teaspoon garlic powder 3/4 teaspoon ground black pepper 1/2 teaspoon sea salt 2 1/2 pound well-trimmed boneless pork loin roast 2 cups chopped onion 1/2 cup white wine 1/4 cup dry pack sun-dried tomatoes, chopped 1/2 cup chopped black olives 1. Combine the herbs, pepper, and salt in a small bowl and stir to mix. Rub the herb mixture over all sides of the roast. Coat a large skillet with cooking spray and preheat over medium-high heat. Add the roast and cook for a couple of minutes on each side or until nicely browned. 3. Place the onions in the bottom of a 3 1/2-quart slow cooker and top with the roast. Use the wine to rinse out the skillet, scraping up the browned bits, and pour over the roast. Cover and cook at high setting for about 4 hours or at low setting for about 8 hours, until fork tender. 4. Transfer the roast to a cutting board. Cover loosely with foil and set aside for 10 minutes. Stir the tomatoes and olives into the onions and broth remaining in the slow cooker, cover and cook at high power for 10 minutes. 5. Slice the roast and serve hot, topping each serving with some of the tomato and olive mixture. Nutritional Facts (per 3-ounce serving with 3 tablespoons topping) Calories: 205     Carbohydrates: 5 g     Fiber: 1.3 g     Fat: 7.2 g     Sat. Fat: 2.4 g Cholesterol: 66 mg      Protein: 27 g     Sodium: 294 mg    Calcium: 27 mg      Potassium: 440 mg GI rating: low Diabetic exchanges: 3 lean meat, 1 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page