Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee Select olive oil | ||
| 1 (1.7 lb) Hormel mesquite barbeque pork loin | ||
| ½ tsp. ground black peppercorns using McCormick black peppercorn grinder | ||
| 4 large carrots, peeled, cut into 1-inch pieces | ||
| 2 lbs. potatoes, cut into 2-inch pieces | ||
| 1 (14.5 oz) can Hy-Vee low-sodium chicken broth | ||
| 3 fresh thyme sprigs | ||
| Hy-Vee instant brown rice, optional |
Directions
- Heat oil in large skillet. Season pork loin with black peppercorns. Add to hot skillet, searing all sides until golden brown.
- Combine seared pork, carrots, potatoes, chicken broth and thyme in a slow-cooker. Cook on HIGH 2 hours; reduce heat to LOW and continue cooking 6 hours. Discard thyme sprigs and serve with brown rice, if desired.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 45mg
- Sodium: 810mg
- Total Carbohydrates: 7g
- Protein: 20g
Daily Values
0%
Vitamin A 120%
0%
Vitamin C 6%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2008.