Mediterranean Pork with Couscous (Slow Cooker

• Meat

  • 2 lbs Pork loin, boneless

• Produce

  • 1 tsp Basil
  • 1/2 tbsp Garlic powder
  • 1/4 tsp Marjoram, dried
  • 1 tsp Oregano
  • 1/4 tsp Rosemary, dried
  • 2 1/4 tsp Sage, dried
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 3/4 cup Chicken broth

• Pasta & Grains

  • 1 cups Couscous

• Baking & Spices

  • 1/2 tbsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on melskitchencafe.com

Ingredients

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
• 2 tablespoons olive oil
• 3/4 cup chicken broth
• 1/2 tablespoons paprika
• 1/2 tablespoons garlic powder
• 2 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon basil
• 1-2 cups couscous, prepared according to package directions

Directions

• In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.
• Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.