Ready in 8 hr 20 min across 7 steps. Seasonal note: all.
Ingredients
Olive oil spray
2 pounds lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
1 cup low sodium chicken broth
¼ cup soy sauce ( or gluten free tamari)
¼ cup balsamic vinegar
2 tablespoons honey
4 cloves garlic (minced)
8 ounces sliced mushrooms (I used baby bella)
4 ½ cups water
1 teaspoon kosher salt
1 ½ cups stone-ground polenta
Chopped parsley (for garnish)
Method
Heat a large skillet over medium-high heat. Lightly spray the pan with oil and brown the pork on all sides, for about 7 - 8 minutes.
Add the broth, soy sauce, vinegar, honey and garlic to the crock pot. Stir to combine. Add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set it aside to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining 30 minutes.
Meanwhile, make the polenta.
Bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1–2 minutes.
While the polenta is cooking, shred the pork using two forks. When the time is up, add the shredded pork to the crock pot and mix well.
To serve: Spoon ½ cup polenta onto a plate, top with pork and mushrooms and garnish with parsley.
Nutrition
These per-serving figures are source estimates. Your result will change with the ingredients, brands and portions you use.
Estimated nutrition per serving for Crock Pot Pork Roast with Mushrooms and Polenta
Calories
361 kcal
Protein
33 g
Fat
9 g
Saturated fat
3 g
Carbohydrates
37 g
Fibre
1.5 g
Sugar
7 g
Salt / sodium
754 mg
Cholesterol
72 mg
Serving size
3 ounces pork + mushrooms + 1/2 cup polenta)
Original source
Skinnytaste. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
40 MIN 
40 MIN 
35 MIN 
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