Herbed Pork Roast

I never, ever thought I'd like pork. I will eat bacon, but actual pork? Nope! Too dry, too tough, etc. This recipe totally changed my mind. I threw it in the crock pot for about 6 hours. The meat was at 145 when I pulled it. The au jus it makes is outstanding. I can see making this one again.

Herbed Pork Roast

•4 large garlic cloves, quartered
•1 pork loin roast, boneless, about 4 to 5 pounds
•1 teaspoon salt
•1 scant teaspoon dried leaf thyme
•1/2 teaspoon dried leaf sage, crumbled
•1/4 teaspoon dried leaf rosemary, crumbled
•1/4 teaspoon dried tarragon, crumbled, optional
•dash ground cloves or allspice (I actually used ginger instead)
•1 teaspoon grated lemon peel, optional
•1/3 cup water ( I had chicken broth so that went in instead)
•3 tablespoons cornstarch, optional
•3 tablespoons water, optional
Preparation:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on LOW for 6 to 8 hours or until pork roast should read at least 145° on an instant-read thermometer.
Serves 8.