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)!
Slow-Cooker Italian Pork Loin
- Prep Time 30 min
- Total 3 hr 35 min
- Servings 8
- Ingredients 10
Ingredients
- 2 cans (15 oz each) Progresso™ 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 boneless pork loin roast, trimmed
- 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
- 1 cup shredded mozzarella cheese (4 oz)
- 1/4 cup shredded fresh basil leaves
Instructions
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Step1Spray 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.
-
Step2Rub 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 center).
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Step3Transfer 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.
Nutrition
390
Calories
17g
Total Fat
40g
Protein
19g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 33%
- Sodium
- 1060mg
- 44%
- Potassium
- 480mg
- 14%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 3g
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 20%
- 20%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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