Slow-Cooker Pork Loin With Fennel, Oranges, and Olives | America's Test Kitchen

Name: Slow-Cooker Pork Loin With Fennel, Oranges, and Olives | America's Test Kitchen
Total time: 180 min
Ingredients: 1 (3- to 4-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals; 1 teaspoon herbes de Provence; Salt and pepper; 2 tablespoons extra-virgin olive oil; 3 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin; 2 garlic cloves, minced; 1/2 cup dry white wine; 4 oranges plus 1 tablespoon grated orange zest; 1/2 cup pitted kalamata olives, chopped; 2 tablespoons minced fresh tarragon

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Fennel, oranges, and olives are a classic Mediterranean combination that we wanted to pair with a tender pork loin roast.

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Ingredients

1 (3- to 4-pound) boneless pork loin roast, trimmed and tied at 1-inch intervals
1 teaspoon herbes de Provence
Salt and pepper
2 tablespoons extra-virgin olive oil
3 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin
2 garlic cloves, minced
1/2 cup dry white wine
4 oranges plus 1 tablespoon grated orange zest
1/2 cup pitted kalamata olives, chopped
2 tablespoons minced fresh tarragon