Ingredients:
- 4 large garlic cloves, quartered
- 1 pork loin roast, boneless, about 4 to 5 pounds
- 1 teaspoon salt
- 1 teaspoon ground thyme
- 1/2 teaspoon dried leaf sage, crumbled
- 1/4 teaspoon rosemary, chopped
- 1/4 teaspoon dried tarragon, crumbled, optional
- dash ground cloves or allspice
- 1 teaspoon grated lemon peel
- 1/3 cup water
- 3 tablespoons cornstarch, optional
- 3 tablespoons water, optional
Preparation:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer.Serves 8.
If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.
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