This is an easy, but delicious Italian style pot roast dish that you can put in the crockpot in the morning and have it slow cook for you as you go out for the day. Come home, throw your artichokes in, and you have dinner ready for you in less than an hour.
4 teaspoon Dried Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3 pound Boneless pork tenderloin; , cut in thirds
2 teaspoon Olive oil
1/2 cup Onions; chopped
3 Garlic cloves; , minced
1/4 cup Fat-free, less sodium chicken broth
6 small Red potatoes; , quartered
12 Kalamata olives
1 tablespoon Capers
1 teaspoon Dried oregano
2 (14-ounce) Cans of artichokes in water; , 5 to 7 count, drained
Oregano sprigs; , optional
Combine Italian seasoning, salt and pepper in a small bowl. Mix this seasoning rub over the surface of the roast. Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add pieces of roast; cook 8 minutes, browning all sides to get a good sear. Remove roast from pan; place in a 3 to 4 quart electric slow cooker. Add onion and garlic to pan that the roast seared in. Place over medium heat, and saute for 5 minutes. Add broth, scraping pan to loosen browned bits. Pour mixture over roast in cooker.
Arrange potatoes and olives around roast, sprinkle with capers and dried oregano. Cover and cook on LOW for 9 hours. Add artichoke hearts and cook an additional hour. Place roast on a large platter. Arrange vegetables, olives and capers around the roast. Garnish with fresh oregano sprigs, if desired.
makes 6 Servings