Pork loin crock pot

Pork loin crock pot

Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the veggies are cooked alongside in the tasty gravy.

Nutrition and extra information

Nutrition: Per serving (6)


Fennel seeds

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Relevant to the onion (as opposed to being a younger edition of it), shallots grow in clusters at…

The unsung hero of the vegetable planet, knobbly, odd-shaped celeriac has a subtle, celery-like…

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Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add one tbsp oil and lots of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (two hrs if not).

Set your slow cooker to a reduced heat. Pour a kettleful of boiling water over the shallots, then set aside for two mins until amazing adequate to handle – this will make them easier to peel. Minimize off the root and take away the papery skins. Heat the remaining oil in a huge casserole or frying pan huge sufficient to fit the pork. Brown the shallots for a handful of mins then tip into the slow cooker. Add the celeriac and apples, season properly and give them a mix.

Brown the pork in the very same pan, on all sides, not forgetting the ends. Sit on prime of the veg and apples, excess fat-side up, nestling the joint in a small so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to select up any tasty bits. Pour in the stock, honey and mustard, bubble for yet another min, then pour over the pork. Cover with a lid and cook on low for 5-six hrs (dependent on slow cooker dimension), turning the pork and stirring the veg halfway by means of cooking.

Remove the pork, wrap in foil and leave to rest for ten mins ahead of carving to serve alongside the veg with roast potatoes and greens.

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