One of my favorite things to do for dinner on a Sunday is to throw something in the slow cooker while I work on getting ready for the start of the workweek and the enjoy the last bit of my weekend. A few weeks ago, I was going through my freezer and noticed a pork loin roast that I needed to use up. Pork loin isn’t something I normally make, but I figured it would be perfect in the slow cooker. I ended up throwing in some onions because I knew it would add flavor to the roast and also make a delicious gravy to go with it.
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- 4 lb bone-in pork loin roast
- 1 tbsp Celtic sea salt
- 2 tsp black pepper
- 4 garlic cloves, minced
- 2 medium onions
- 1/4 cup water
- 2 Tbsp coconut aminos
- In a small bowl, combine the sea salt, black pepper, and garlic.
- Rub the pork roast on all sides with the mixture.
- Slice the onions and place in the bottom of a slow cooker.
- Add the water and coconut aminos.
- Top with the roast and cover.
- Cook on LOW for 4-6 hours or until cooked through.
- Remove the roast and allow to rest before slicing.
- Pour the liquid and onions into a blender and blend until smooth.
- Serve the onion gravy over the sliced pork roast.
Net Carb Count*: 3.80 g net carbs (per serving serves 6 with 1/4 cup of onion gravy)
Total Carb Count: 5.37 g total carbs (per serving serves 6 with 1/4 cup of onion gravy)
*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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