This is adapted from a recipe that I found on http://www.crockpot.com It turned out to be tender and yummy! (I need to start keeping a thesaurus nearby to find synonyms for delicious).
3 to 3 1/2 pounds center cut boneless pork roast
10 to 12 cloves garlic, left whole, removed from skin
coarse salt and freshly ground pepper
1 to 1 1/2 cups bread crumbs, (I used Italian seasoned)
1/2 to 3/4 cup dijon mustard
3/4 cup fresh herbs, such as tarragon, oregano, marjoram, rosemary, thyme, minced (I used some thyme and rosemary)
1 tablespoon olive oil
1/4 cup chicken stock
I couldn’t find a pork roast big enough, so I actually used 2 smaller roasts (one a little over 1 pound the other of a little over 2 pounds).
In a bowl, mix the bread crumbs, mustard and herbs. Mixture should have the consistency of a wet paste. Add more bread crumbs or mustard if necessary.
Pat the mixture onto the pork. With remaining ¼ c of crumbs, dust the pork.
Pour olive oil into bottom of slow cooker and swirl to coat. Place pork in slow cooker.
Cook on low for 8 hours. Transfer pork to cutting surface and let rest for 10 minutes before slicing into ¾ – 1 inch pieces.
Return stoneware to Crock Pot and turn up to high. Using a whisk, add ¼ c chicken stock (and additional 1T of mustard if necessary) to pan juices. Pour over sliced pork.
I actually thought that the bread crumbs turned out too soggy and didn’t look appetizing to me. So, I broiled the roast for about 10 minutes which got the crust so nice and crisp and it still kept the pork nice and moist.
And, I did forget about the sauce until we were started to eat, but we didn’t think we need it. But, I did taste a bit of the drippings while I was cleaning up and it was delish! So, I did add the chicken stock and will definitely be eating that with leftovers! And, lucky for me (and my coworkers) there are lots left! I need to learn that recommended serving sizes are wayyyy too much.