Mediterranean Pork

mediterranean pork
I have been making a lot of oldie but goodie recipes lately, but last week did try a couple new ones. This one comes from Mel's Kitchen Cafe. It was our slow cooker meal of the week and it was really easy and tasty too. She suggests serving it with couscous but I found a quinoa/brown rice mix at the store and used that instead, making for a pretty healthy meal.

INGREDIENTS:2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
2 tablespoons olive oil
3/4 cup chicken broth
1/2 tablespoons paprika
1/2 tablespoons garlic powder
2 1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon basil
1-2 cups couscous, prepared according to package directions (or rice, quinoa, etc.)

DIRECTIONS:In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.