Traditional roast with root vegetables is nice, but sometimes I want something different.
This recipe has meat, carbs and vegetables in one dish. It’s also easy to prepare, although it can get interesting if your roommate police scanner hollers about a house fire you need to photograph as you’re getting ready to load the crock pot.
Pork with an Italian Twist
2 pounds pork loin
1 pound baby carrots
1 package dry-packed sun-dried tomatoes, halved
1-2 white or sweet potatoes, cut into 1-inch pieces
1 medium white or red onion, chopped
3-4 garlic cloves, minced or pressed, or about 1/2 teaspoon garlic powder
Red wine for flavoring, maybe 1/2 cup
1 cup water
8-10 small artichoke hearts in water, drained and quartered, optional
Cut excess fat off meat. Combine all ingredients except artichoke hearts in slow cooker with at least a 6-quart capacity. For a smaller one, you may want to reduce quantities or remove an ingredient. Cook on low for five to six hours. Remove meat and allow to sit for 10-20 minutes so juices soak back in. Meanwhile, warm artichoke hearts in slow cooker. Slice pork and serve with vegetables.