Light Herb Pork Loin

Recipe View In a medium bowl, whisk together the white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill. (5 minutes)

Recipe View Place the pork loin in a large resealable plastic bag. Pour the marinade over the pork, ensuring it's fully submerged. Seal the bag, removing any excess air, and place it in a bowl or dish to prevent leaks. (2 minutes)

Recipe View Marinate the pork in the refrigerator for at least 8 hours, or preferably overnight, for maximum flavor infusion. (8-12 hours)

Recipe View Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. (30 minutes)

Recipe View Heat a large skillet or Dutch oven over medium-high heat. (2 minutes)

Recipe View Remove the pork loin from the marinade, allowing any excess to drip off, but leaving the herbs clinging to the surface. Reserve the marinade. (1 minute)

Recipe View Sear the pork loin in the hot skillet until deeply browned on all sides, about 2-3 minutes per side. This step is crucial for developing rich flavor. (8-12 minutes)

Recipe View Transfer the seared pork loin to a slow cooker. (1 minute)

Recipe View Pour the reserved marinade over the pork loin, followed by the chicken broth. Arrange the potatoes, carrots, and onion around the meat in the slow cooker. (5 minutes)

Recipe View Cover the slow cooker and cook on High for 4-5 hours, or on Low for 6-8 hours, or until the pork is fork-tender and easily shreds. (4-8 hours)

Recipe View Once the pork is cooked, remove it from the slow cooker and let it rest for 10 minutes before slicing or shredding. (10 minutes)

Recipe View Serve the pork loin with the cooked vegetables and pan juices. Garnish with additional fresh herbs, if desired.