Quick and Easy Crock-Pot Pork Dinner & a Giveaway!

  I am so happy that I finally have 50 followers on my blog!  To thank all of my wonderful readers, I've decided to do a giveaway of a few of my favorite cooking things.  Included in the giveaway are:

-An adorable set of cupcake hand towels (2 towels)-These are currently my favorite towels to have in the kitchen when company comes over.
-One Bamboo handle Kitchen-Aid rubber scraper (in mustard yellow)-I have a million of these and use them constantly. 
-One jar of Wilton's Chocolate Crunch Sprinkles (perfect for decorating cupcakes)
-A small box of Godiva Gems in milk chocolate (my favorite chocolate)
-A Subaru oven mitt (because I love my brand new Subaru!)
-A Coupon for free Pilsbury Crescent Rolls (one of my favorite things to use for appetizers!)
-A set of 4 cocktail notecards (from my personal stash!  These are great for hostess thank yous as well as for impromptu get together invites!)
See below my Easy Crock-Pot Pork recipe on how to enter My Favorite Things Giveaway!

   One of my easy go-to meals is a crock-pot creation I came up with years ago.  It's so easy to make and is a great dinner for a cold night.  It combines a pork loin, potatoes, carrots, onions, and celery in a yummy wine sauce.  I usually serve it over top of rice or noodles.

Quick and Easy Crock-Pot Pork Dinner (a Hezzi-D original)

2 pound pork loin
2 potatoes, peeled and diced
3 carrots, peeled and diced
3 celery stalks, chopped
1 onion, sliced
1/2 c. dry white wine
2 c. low sodium chicken broth
2 t. black pepper, divided
1 t. salt
1 garlic clove, minced
1 t. thyme

1 t. paprika

1.  Turn the crock-pot on low.  Pour white wine and chicken broth into the pot.

2.  Rub the pork loin with 1 t. black pepper, salt, and minced garlic.  Place in the bottom of the crock-pot.

3.  Put the potatoes, carrots, celery, and onions into the broth around the pork.  If it won't all fit, place some of the vegetables on top of the pork loin.  Sprinkle with thyme, paprika, and remaining black pepper.

4.  Cook on low for 8-10 hours, stirring once after a few hours to get all the vegetables into the broth.  Serve over top of rice or noodles.