SLOW-COOKER ITALIAN PORK LOIN

Slow-Cooker Italian Pork Loin image

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)!

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h35m

Yield 8

Number Of 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

Steps:

Spray 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.
Rub 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).
Transfer 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 Facts : Calories 390, Carbohydrate 19 g, Cholesterol 100 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 0 g