Spiced Pork Loin

I used a Hatfield pork loin for this recipe.  It worked really well.  If you don't have pomegranate white wine, you can use red wine vinegar.

    2 Lb Pork Loin            1 Tsp Pepper

    1 Tbl Caraway Seed    3/4 Cup water

    1.5 Tsp Marjoram        3 Tbl Pomegranite White Wine Vinegar

    3/4 Tsp Salt    

Trim fat from roast. If necessary, cut roast to fit into 6-quart slow cooker. Combine caraway seed, marjoram, salt, and pepper.

Rub all over roast.

In a large skillet, brown pork roast on all sides in hot oil. 

Place meat in slow cooker. Add the water to skillet; bring to a gentle

boil over medium heat, stirring to loosen brown bits in bottom of skillet.  Add vinegar and pour over pork loin.

Cover and cook on high heat setting for 2 - 3 hours or until 150 degrees.