This flavorful pork loin is rubbed with spices and slow-cooked to perfection along with a tasty dressing. To speed up the preparation, use a frozen miripoix mixture in place of the onion, celery, and carrots.
Ingredients:
- 1 box, about 6 ounces, seasoned stuffing mix
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup diced carrots, optional
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1 cup dried cranberries, optional
- 1 boneless pork loin roast, about 2 to 3 pounds
- *** Rub for pork ***
- 1 tablespoon brown sugar
- 1 teaspoon Creole seasoning blend
- 1/2 teaspoon salt
- Dash black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground sweet paprika
Preparation:
Lightly grease a 5 to 6-quart slow cooker.
Put stuffing mix in a large bowl.
In a skillet, cook the onion, celery, and carrots in the butter over medium low heat until softened. Combine the onion mixture with stuffing mix, parsley, chicken broth, 1/2 teaspoon salt, and dried cranberries; mix well. Spoon stuffing mixture into the slow cooker. Combine the rub ingredients and rub over the pork roast. Place pork on the stuffing mixture. Cover and cook on LOW for 7 to 9 hours, or until pork is cooked through.
Serves 4 to 6.
More Pork Loin
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Braised Pork Loin Recipe
Roast Pork Loin with Stuffing
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Pork Roast Recipes
Pulled Pork Recipes
Pork Tenderloin Recipes
Crockpot Pork Roasts
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
2 out of 5
And ne'er the twain shall meet....October 15, 2008By abodyloved
"Before making this recipe, I read it and the reviews and made the recipe as it is. I did add about 1/2 cup extra broth to the stuffing, because I too like a more moist stuffing. I should admit as well, that I have never been a fan of stuffing mixes, as I always have made my own homemade stuffings. I have used the boxed and packaged mixes in the past, but only ""in a pinch"", as I always prefer homemade over boxed or packaged anything. I made the stuffing according to directions, placed the rubbed roast on top and cooked on low for approx. 6-7 hours. When I got home from work it looked and smelled wonderful. Without opening the lid, I turned the crockpot to warm only, as did another reviewer, in waiting for my husband to come home, which was approx. 45-60 minutes. The pork loin itself was awesome. We loved the rub flavor of the pork. It was tender and moist and had a wonderful flavor all it's own. The stuffing was a whole different story. It not only was ""moist"", but it basically became a thick gravy, with lumps of cranberry. It was a dark brown in color and didn't resemble stuffing at all! The flavor seemed odd, but I blamed that on the texture, as it was almost ""too cooked"", but not quite burned looking. Had I made this for company, I would have had to run to a restuarant for a whole new dinner as I would never have served it to anyone other than my husband and myself, because of the presentation it would have made. My husband who is not a picky eater and will always try new things, said the pork loin was wonderful, and in his own sweet way said, that the stuffing was ""different"" but didn't taste bad. The reason I said ""yes"" that I would make this again, is because I would make them again, but not in the same crockpot together. He and I both thought the stuffing would have been better cooked separately from the loin. For the side I made new potatoes, at my husband's request. I washed and cut 4 potatoes into cubes (with skins) and tossed them with some EVOO, and 1/2 tsp. of a homemade batch of Herbs de Provence. I put them in a single layer on a baking sheet with the skin sides up, in a 425 degree oven for 20 mins. lightly covered with foil, then 15 mins. uncovered. Turned them over and baked for another 15 mins. til done. Needless to say, those didn't make it as leftovers. :-)"
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