A delightful and easy-to-make Italian-inspired pork roast cooked in a slow cooker, perfect for a comforting family meal.
Slice the bell pepper and onion into thin strips.
Uniform slices ensure even cooking and a consistent texture.
Place the sliced vegetables at the bottom of the slow cooker.
Layering the vegetables first prevents the meat from sticking to the bottom.
Rub the pork loin with garlic powder, thyme, fennel seed, salt, and pepper.
Massaging the spices into the meat enhances the flavor penetration.
Place the seasoned pork loin on top of the vegetables in the slow cooker.
Positioning the meat on top allows the juices to flow down and flavor the vegetables.
Pour the tomato sauce over the pork loin, ensuring it is fully covered.
Covering the meat with sauce keeps it moist during cooking.
Add the red wine vinegar around the edges of the slow cooker.
Adding the vinegar enhances the sauce's tanginess and depth.
Place the bay leaves into the sauce.
Bay leaves add a subtle aromatic flavor; remember to remove them before serving.
Cook on low heat for 8-10 hours until the pork is tender.
Low and slow cooking ensures the meat becomes tender and flavorful.
Remove the pork loin, slice it, and return the slices to the sauce.
Slicing the meat before serving allows it to absorb more sauce.
Serve the pork and sauce over your favorite pasta or with a side of crusty bread.
Garnish with fresh parsley or grated Parmesan for an extra touch.
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