Ingredients
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6 slices bacon
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1 teaspoon olive oil
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1 1/2 lbs baby potatoes
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3 lbs pork loin roast
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salt and pepper
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2 carrots, diced
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3 celery ribs, diced
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2 cups ham stock or 2 cups chicken stock
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1 1/2 cups pomegranate juice, divided
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1 tablespoon orange marmalade
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1 teaspoon herbes de provence
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2 tablespoons balsamic vinegar
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1 leek, cleaned and sliced
Instructions
- In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
- Salt and pepper pork loin to taste, and brown on all sides.
- Place potatoes in bottom of crock pot, place pork loin on top.
- Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
- Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
- Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
- Remove pork loins and potatoes from crock pot, set aside and keep warm.
- Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
- Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!