- 3 lb boneless pork loin roast
- 6 cloves garlic, slivered
- 1 tsp salt
- 1/4 tsp white pepper
- 2 tbsp olive oil
- 3 tbsp horseradish
- 2 tbsp dijon mustard
- 16 oz bag baby carrots
- 1 onion, chopped
- 3 potatoes, cubed
- 1 cup Free Range chicken broth
With sharp knife, puncture holes in pork roast and stuff with half of the garlic cloves. Sprinkle salt and pepper over roast.
Pour in olive oil in a large skillet over medium heat, about 4-5 minutes.
Mix horseradish and mustard in small bowl and spread over roast.
Place remaining garlic, baby carrots, onion, and potatoes in 4-5 quart Crockpot. Place pork roast on top. Pour chicken broth over all. Cover and cook on low for 8-10 hours until pork roast is tender and thoroughly cooked.
Enjoy!
Fit Chic