Mediterranean Pork Loin with Sun Dried Tomatoes and Olives
If you follow me on Facebook, or on Instagram, you know that I ROYALLY screwed up this week. After a busy winter baking, grilling and with the kids coming home from college and doing a BOATLOAD of laundry, I ran out of propane.
Totally my fault as I was supposed to call and ask for a refill, but.... you know you get busy. Life happens, right? Well, that meant I had no stovetop, no oven and no grill to make dinner.
What's a girl to do?
Whip out the Crock Pot! I went to the freezer and grabbed a package of good old pork loin. I threw the whole thing in frozen (yep, no way to defrost it!) and stared at my spices trying to get creative.
What we wound up with for dinner was nothing short of delicious! This week I bring you Mediterranean Pork Loin with Sun Dried Tomatoes and Olives. OMG YUM! As always, you start out with some simple, fresh ingredients.
Throw everything in the Crock Pot and then walk away. The dinner that emerges 4 hours later is SOOOO delicious! I sliced the pork, drizzled with a little of the broth in the bottom of the slow cooker and served it with a big old salad to rave reviews.
Once again, necessity proves to be the mother of invention, LOL. If you're looking for quick, easy and delicious, this one is for you! While I'm happy to say that the screw up of this week turned into a great recipe, I'm also happy to have my tank refilled and be back up and running!
1 1/2- 2 lbs. pork loin (NOT tiny tenderloins)
- 1 C Broth of your choice (chicken, vegetable, etc.)
2 teaspoons Stacey Hawkins Garlic and Spring Onion Seasoning
(or Garlic, chives, lemon, salt, pepper, onion and garlic powder)
- 10 green olives, sliced
- 1 T sun dried tomatoes (not in oil) sliced thin
- Place pork loin in the bottom of the Crock Pot (slow cooker.)
- Pour the broth over the meat.
- Sprinkle with the seasonings, then scatter the olives and sun dried tomatoes around the meat.
Place the lid on and cook on high for 4 hours, or low for 6 hours. Meat may need longer if frozen. It will be done when the internal temperature reaches 155° F.
- Slice the meat thin, drizzle with some of the broth and garnish with a few olive and sun dried tomato pieces.
- Serve hot.
Recipe Notes & Optavia Counts
Serving Size is 5 ounces of pork tenderloin drizzled with 2 T of broth.
1 - Lean
0 - Leaner
0 - Leanest
0 - Green
2 - Condiments
0 - Healthy Fat
2 WW pionts
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