If you think slow cookers are only for winter, think again. You are going to love this fresh pork loin recipe. The simple layering of ingredients infuses the pork with a delicious garlicky-mint flavor that is perfect for a hot summer evening.
Contributing post from Jill @ The Galactagoddess
Kelly and I have been talking a lot about our favorite summer ingredients. One of mine, which we thankfully have an abundance of, is mint! One morning, Kelly sent me this Herb Guide to Cooking on Pinterest with a cute note about seeing a pork recipe in my future.
Oddly enough, we actually had a pork loin AND it was my day off, so I got to work right away! The simple layering of ingredients infuses the pork with a delicious garlicky-mint flavor that is perfect for a hot summer evening.
An added bonus. Our big little guy, who is 4, had been talking about making Watermelon Salad for weeks! We’re not sure how this idea popped into his head, but he was determined! As I created the pork recipe, he and my husband went over the ingredients for the salad. He was very clear about what should and should not go into this salad, as though there was an actually recipe! Perhaps we have another chef on our hands!
The results were AMAZING! Although each recipe can hold their own, together they are magical! Depending on how you want to prepare, present and eat your meal, the watermelon can be either a salad or a salsa.
Slow Cooker Garlic-Mint Pork Loin
Yields 4-6 serving
- 1 tablespoon olive oil
- 5 sprigs of fresh mint
- 2lb pork loin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 3 cloves of garlic; peeled and sliced
- 1 onion; peeled and thinly sliced
- Coat slow cooker with olive oil.
- Place mint on top of oil.
- Place pork loin on top of mint.
- Mix salt, pepper, lime juice, and apple cider vinegar and pour on top of pork.
- Place garlic and onions on top of pork loin.
- Cover and cook on “low” for 6-8 hours.
- Discard mint.
Label your freezer bag. Add all ingredients to bag. Remove as much air as possible, seal, and lay flat in your freezer for up to three months. When ready to cook, thaw overnight in refrigerator. Pour the contents of freezer bag into slow cooker and cook on “low” setting for 6-8 hours. Discard mint.
Serve with Watermelon Cucumber Salad/Salsa.
Watermelon Cucumber Salad/Salsa
Yields 4-6 serving
- 3 cups watermelon; cubed for salad or diced for salsa
- 1 cup cucumber; peeled and cubed for salad or diced for salsa
- 1 tablespoon fresh mint leaves; chopped
- 1 tablespoon scallions; chopped
- 1 tablespoon lime juice
- Mix all ingredients in a large bowl.
Serve with Slow Cooker Garlic-Mint Pork Loin or enjoy alone!
Jill Petrush Rogers is a full-time working Mama to two very active little boys. After becoming a Mama, she realized that her mission is to help others meet and/or exceed their own personal breastfeeding goals. And so, she became a Certified Lactation Counselor. You can follow Jill’s personal journey on her blog The Galactagoddess and on Facebook
please tell me, are all of your recipes gluten free? I am on a journey to overcome PCOS and I have read the best way is to obviously loose weight and exercise. but recently I came across a article about PCOS and going gluten free. I am willing to try anything at this point. your recipes sound and look delicious. thank you in advance.
No, they are not all gluten-free but I think many of them can be easily adapted.
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Do you have any that include the nutrition value? Like fat and cholesterol? Thanks.
All of my cookbook eBooks contain full nutritional info for every recipe.
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