Just toss your humanely raised, beyond organic, local Virginia pork loins from Polyface Farm into the crock pot before you leave for work. And come home to a delicious main entree, ready to serve with steamed kale and mashed potatoes or cauliflower from the farmers market.
1. Take your pork loins out of the freezer and place them in the crock pot. There’s no need to thaw first. The frozen pork will add the necessary liquid as it cooks. (If you do thaw the meat first you’ll need to add some broth or water. About 1/2 cup should do it.)
2. Combine garlic, rosemary, oregano, and basil in a blender and process to a powdery consistency.
3. Use a spatula to slather the Dijon mustard on one or both sides of the pork loins in your crock pot. Sprinkle the crushed herbs on top of the mustard.
4. Cook on low for about ten hours. Or on high for about five hours.
5. Enjoy with steamed greens and mashed potatoes or cauliflower from a northern Virginia farmers market.