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.