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broad pale pork loin roast slices with fine garlic and dried-herb flecks on an ordinary plate beside cooked white cannellini beans and thin softened fennel and onion in light broth, with no fresh herb sprigs or garnish
Rachel Kim

Crockpot Garlic and Herb Pork Loin

Garlic and rosemary season a broad pork loin, with fennel and white beans underneath making a more complete dinner. Give the fennel a skillet head start so it can soften on the loin's shorter schedule. Add the cooked beans near the end, then slice the rested pork across the grain. Keep the broth light rather than turning it into another gravy, with a little lemon to sharpen the beans at the table.
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Prep Time 25 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless pork loin roast 3 lbs, thick outer fat trimmed to 1/8 inch
  • 1 tbsp olive oil divided
  • 1 large fennel bulb cored and thinly sliced
  • 1 medium yellow onion sliced
  • 6 garlic cloves minced
  • 1 tsp dried rosemary crushed
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup low-sodium chicken broth
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat 2 teaspoons oil in a skillet over medium heat and cook fennel and onion for 8 minutes until beginning to soften. Transfer to a 6-quart slow cooker with broth.
  2. Mix remaining oil with garlic, rosemary, thyme, salt and pepper and rub over pork loin. Place over the vegetables, cover and cook on low for about 3 to 4 hours, beginning temperature checks at 2 1/2 hours.
  3. When the roast reaches about 135°F, spoon drained beans into the hot liquid around it and cover again. Cook until the pork reaches 145°F in its thickest center and the beans are steaming hot, generally another 15 to 30 minutes.
  4. Lift pork to a board and rest for 10 minutes. If fennel or beans need more time, cover the cooker on high during this rest until vegetables are tender and beans are hot throughout.
  5. Stir lemon juice through the bean mixture. Slice pork across the grain and serve with fennel, beans and a little cooking broth.