1 (3 – 4 lb) boneless pork loin roast
salt and freshly ground black pepper to taste
2 tbsp olive oil
1 tbsp finely minced garlic
1 medium yellow onion
1 (14.5 oz) can whole peeled tomatoes
1 tsp smoked Spanish paprika
1 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 lbs yellow potatoes, peeled and quartered
4 large carrots, peeled and cut into 1 1/2” pieces
1 (10 oz) package button mushrooms, cleaned, trimmed and halved
1 (14 oz) can artichoke hearts, drained and halved
1/2 cup water |
Season the pork loin roast generously with salt and pepper. Heat olive oil in a large skillet over high heat; sear the roast on all sides until well browned. Remove roast from heat and set aside.
Reduce heat to medium low. Add garlic and onion to the remaining fat in the pan and cook, stirring, for 1 minute. Add peeled tomatoes and juices and stir, mashing the tomatoes with the back of a wooden spoon or spatula and scraping up any browned bits from the bottom of the skillet. Add 1 tsp salt, 1/4 tsp pepper, and paprika, stir, and cook for 1 minute longer. Remove from heat.
Arrange potatoes and carrots on the bottom of a large crockpot. Place pork roast on top of potatoes and carrots. Pour tomato mixture over roast, then arrange mushrooms and artichokes around roast. Add water. Cook for 6-7 hours on low (or 3 hours on high).
If desired, before serving, remove roast and vegetables from the crockpot. Keep warm. Strain cooking juices into a saucepan and boil over high heat until reduced by about half. Serve as a sauce alongside pork.
Makes 4-6 servings. |