Slow-Cooker Italian Pork Loin

Prep 30 min
Total 3 hr 35 min
Servings 8

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Seared pork loin, cannellini beans and fresh veggies make this unexpected slow-cooker dinner perfect for special occasions (and no one will guess it's easy enough for a weeknight)!

Ingredients

2 cans (19 oz/540 mL each) cannellini beans, drained, rinsed
1 cup thinly sliced yellow onions
1 red bell pepper, cut into thin slices
1 tablespoon Italian seasoning
2 tablespoons vegetable oil
2 teaspoons salt
2 1/2 to 3 1/2 lb (1.25 to 1.75 kg) boneless pork loin roast, trimmed
1 can (28 oz/796 mL) diced tomatoes, drained
1 cup shredded mozzarella cheese
1/4 cup shredded fresh basil leaves

Steps

1

Spray 5- to 6-quart slow cooker with cooking spray. Mix beans, onions, bell pepper, Italian seasoning, 1 tablespoon of the oil and 1 teaspoon of the salt in slow cooker.
2

Rub pork loin with remaining 1 tablespoon oil, then rub in remaining 1 teaspoon salt. Heat 12-inch nonstick skillet over medium-high heat. Cook pork in hot skillet 3 to 5 minutes on both large flat sides or until browned. Transfer to slow cooker. Pour tomatoes over pork. Cover; cook on Low heat setting 3 to 4 hours or until pork is cooked through (145°F in centre).
3

Transfer pork to cutting board; let stand until cool enough to handle. Stir bean mixture in slow cooker; using slotted spoon, transfer to serving platter. Cut pork into 8 slices; place on top of bean mixture on platter, then top with mozzarella cheese. Cover platter with foil 3 to 5 minutes or until cheese melts. Remove foil; top with basil.

Pork loin roasts often come with a thin layer of fat on one side. Trim it off before cooking, or ask your butcher to remove it for you.
The bean mixture in the slow cooker will be brothy. The broth is very flavourful, but if you prefer less liquid, use a colander to drain the bean mixture instead of a slotted spoon.