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A fork-tender pork loin cooked in a Crock-Pot atop a bed of potatoes, beets and bacon. Less than 400 calories per serving. 9 Weight Watchers Points.
Oh how I’ve missed cooking and blogging. I’ve been busy lately because we’re buying a new house. Do you know how hard it is to tell my husband, who is 7,500 miles away, what the house looks like?
I have taken pictures of every room, and I walked through the house video skyping on my iPhone. But that wasn’t enough. I ended up measuring every, I MEAN EVERY, wall to make a layout to see if our furniture would fit. On that layout, I even included where every outlet is.
I admit it, I am a little obsessive compulsive…but after all that, my husband agreed that this is the right house for us. So sight unseen, he agreed that we should make an offer. Now, we just sit and wait to see if they will accept or counter.
The best part about this house is that it’s new construction; so we get to pick the counters, back splash, floors, etc. I can’t wait to go to the design center after I spend hours on Pinterest.
With all this house hunting and OCDidness, I haven’t been eating very well. I had peanut butter and toast for dinner one night and cereal another. So Friday, I pulled out the Crock-Pot, something I don’t do very often.
I always have lots of energy before work, and I’m drained after work…so it was time to cook dinner in the morning.
This dish turned out great. I love beets, but I had never Crock-potted them before. They were yummy blended with the potatoes, and the pork was so tender and juicy. Finally, a great meal and a new blog post. I’ve missed you all. Enjoy!!
Maple Bacon Pork Loin
Ingredients
- ½ lb. bacon
- 2 beets
- 2 potatoes
- ½ onion
- 3 garlic cloves
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- ¼ tsp. ground marjoram
- ¼ tsp. ground coriander
- ¼ tsp. ground thyme
- ¼ tsp. smoked paprika
- 1 1/2 pounds pork loin
- ½ cup water
- ½ cup maple syrup
- 1 tablespoon Worcestershire sauce
Instructions
- Cook the bacon in a large skillet. Turn off heat. Remove bacon from pan and crumble. Keep the pan with the drippings to sear the pork.
- Cube the beets, potatoes and onion. Add in the Crock-Pot with chopped garlic and cooked bacon.
- Combine the seasonings and rub all over the pork loins.
- Place the loins in the bacon fat and cook on medium heat for five minutes. Flip and cook for five more minutes.
- Set the pork on top of the veggies. Combine the water, syrup and Worcestershire sauce and pour over the meat.
- Cook on low for 8-10 hours.
- Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m excited to try this! I’ve never used beets before. Do I cut it raw? Do I peel it first?
Hi Lisa. I hope you enjoy it. You don’t need to peel the beets. Just cut them raw like a potato.
I made this and used rutabagas since my grocer was had no beets. It was delicious.
Clever. I’ll have to try that. Thanks for sharing.
Ahem that loin looks suspiciously like pork tenderloin. Of course it’s fork tender.