THE RECIPE JOURNAL · Main Course
Fresh Herb Marinated Pork Loin
This flavorful pork loin is marinated with a blend of fresh herbs that bring out its natural juiciness and tenderness. It’s a simple yet delicious dish perfect for any weeknight dinner or special occasion.
FROM THE KITCHEN • Fresh Herb Marinated Pork Loin
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, whisk together the white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill. Pour the mixture into a large sealable plastic bag, add the pork loin, squeeze out the air, and seal it up. Give the bag a little shake to make sure the pork is fully coated, then place it in a bowl and pop it in the fridge to marinate for at least 8 hours or overnight.
02
Step 2
When you’re ready to cook, heat a skillet over medium-high heat. Take the pork out of the marinade, letting any excess drip off but keeping the herbs stuck to the meat. Sear the pork in the hot skillet, turning every 2 to 3 minutes until it’s browned on all sides.
03
Step 3
Transfer the pork to your slow cooker, pour the chicken broth over it, and tuck the potatoes, carrots, and onion around the meat. Set the slow cooker to High and let everything cook until the pork is tender, which should take about 4 hours.
Why you’ll love it
This dish is full of bright, fresh flavors thanks to the herbs. The marinade helps keep the pork juicy and tender. It’s easy to prepare and perfect for weeknight dinners or special occasions.
How to serve
Serve with roasted vegetables or a fresh green salad for a balanced meal. Mashed potatoes or rice also pair well to soak up the flavorful juices. A light white wine or sparkling water with lemon complements the herbs nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. For longer storage, freeze cooked pork in a sealed container for up to 2 months.
