Crockpot Herb Pork Roast
4 large garlic cloves, quartered
1 pork loin roast, boneless, about 4 to 5 pounds
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon dried leaf sage, crumbled
1/4 teaspoon rosemary, chopped
1/4 teaspoon dried tarragon, crumbled, optional
dash ground cloves or allspice
1 teaspoon grated lemon peel
1/3 cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer.
If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.