Slow Cooker Roasted Pork Loin with Mushroom Marsala Sauce

Perfectly cooked, mouth-watering taste.

I am all about comeback foods which to me, are recipes that are good enough to resurface every few years. Of the many, the slow cooking method is making a comeback as well for its ease, convenience and helpfulness to folks who have busy, daily lives. Folks like me. Nothing is better than coming from work, opening the door and being overwhelmed with a home-cooked aroma awarded from an all-day slow-cooked pot of delectableness. And gosh darn it, foods just taste better slow cooked. Here’s a meal that I didn’t have to spend the afternoon preparing and it tastes better than if I did. Now ain’t that something? Plus, slow cookers save energy and normally involves less clean-up. Now that is something.

While many recipes using Marsala will tell you to reduce it down to almost a syrup before incorporating into the broth, this is not necessary when cooking for a long period. Granted, the liquid is not going anywhere in the slow cooker, in fact, this recipe produces an abundance of liquid and a very thin, gravy.

There is a reason this is called a comeback recipe: It's 'cause you will. Enjoy!

Pork Roast with Mushroom Marsala Sauce
8 servings

1 -5 to 6 pound boneless pork loin roast
1/2 teaspoon sea salt
3/4 teaspoon cracked (coarse) black pepper
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/2 teaspoon dried crushed oregano
1/2 teaspoon dried crushed thyme
1/4 cup all-purpose flour
16 oz button mushrooms, cleaned, trimmed and sliced
1 leek, white and light green part
3 tablespoons butter, melted
1 1/2 cups chicken broth, divided
1 cup Marsala (dry)
1/3 cup chopped flat-leaf parsley, optional

Slice the leek lengthwise down the center cutting only half through. Spread apart and rinse under running water to remove any grit. Pat completely dry. Thinly slice and add to a bowl with the mushrooms.

Rinse pork loin under running water and pat dry. Trim roast of fat layer and silver-skin. No need of the fat for the slow cooker and the silver-skin will cause it to draw up. Combine sea salt, cracked pepper, garlic, onion, oregano, thyme and flour together and rub over all sides of the roast. Spray the bottom and sides of slow cooker with cooking oil. Place seasoned roast in the cooker, insert an in-oven thermometer for best results.

Toss the mushrooms and leeks with any remaining dry rub mixture. Scatter this over the top and sides of the roast. Pour the chicken broth and Marsala over the mushrooms followed with the butter.

Cook on LOW for about 5 hours or when internal temperature reaches 145 degrees F. Turn cooker to warm setting and allow temperature to rise to 160. Remove roast to platter and let rest for about 5 minutes.

Slice roast and serve with mushroom Marsala sauce. Sprinkle with parsley if desired.

Note: Sauce is very thin so it you like a thicker sauce, which we do, pour sauce into a saucepan and add about 2 tablespoons of Beurre Manié (blended equal amounts of butter and flour), stir over medium heat until thickened.