Steps:
- Stir white wine, lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill together in a bowl. Pour into a large sealable plastic bag. Add pork loin, squeeze air from the bag, and seal bag.
- Assure pork loin is completely covered in marinade and put bag in a bowl. Marinate in refrigerator, 8 hours to overnight.
- Heat a skillet over medium-high heat.
- Remove pork loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain.
- Sear pork loin in hot skillet until browned completely, 2 to 3 minutes per side, Transfer to the crock of a slow cooker.
- Pour chicken broth over the pork loin. Arrange potatoes, carrots, and onion around the meat in the slow cooker crock.
- Cook on High until the meat is tender, at least 4 hours.
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