Lemon and rosemary pork roast

Just because it’s a weeknight doesn’t mean you can’t have something delicious and healthful for dinner.

The trick to not succumbing to takeout after a long day at work is to start the day with dinner in the slow cooker. With a little of your 8 a.m. energy, a meal can cook while you are at the office.

Lemon and rosemary pork roast takes minutes to assemble, but it tastes like you put in much more effort. All you need is a pork loin, lemon, rosemary, vegetable broth and black pepper.

The pork roasts for eight hours. I like to slice and serve with a green vegetable and potatoes.

The best part: If you are cooking for two there are sure to be leftovers. Pull the remaining meat with two forks before you store it in the fridge. Add barbecue sauce and serve as pulled pork sandwiches when you reheat the pork the next night.

Lemon and rosemary pork roast

Prep Time: 10 mins
Cook Time: 8 hours
Yields: 6 servings


  • 2 pound pork loin
  • 1 teaspoon lemon zest, finely chopped
  • 1 tablespoon fresh rosemary
  • Dash of black pepper
  • 3/4 cup of vegetable broth
  • Four round lemon slices


  1. Trim excess fat from pork loin.
  2. Place meat in center of slow cooker and pour broth over the meat.
  3. Add pepper, lemon and rosemary to the top of the roast.
  4. Place lemon slices on top of the pork.
  5. Cook in a slow cooker for eight hours on low heat.

Carrie is the author of the Wise Taste food blog.

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