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Slow cooker pork loin

 


Method 1


Ingredients

1½ tsp fennel seeds

3 sprigs fresh thyme

2 garlic cloves

2 tbsp rapeseed or olive oil

300g shallots

about 1.8kg pork loin

skin removed and fat well-scored (cut from the thicker end of the joint)

1 small celeriac

peeled, quartered and cut into chunks

2 eating apples

such as braeburns or coxs, peeled, cored and cut into wedges

150ml white wine

250ml chicken or pork stock

1 tbsp honey

1 tbsp Dijon mustard


step 1

Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty 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 (2 hrs if not).


step 2

Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle – this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.


step 3

Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little 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 pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.


step 4

Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.


RECIPE TIPS

TRY A MEAT THERMOMETER

The temperature of slow cookers can vary vastly so it’s worth investing in a meat thermometer to check if your meat is cooked. Push the probe right into the centre of the joint to check – it should read 65C once cooked (this will rise slightly as it rests). 


TRY A HIGH SETTING FOR A SHORTER TIME

On a high setting the pork should take 3 hrs. Smaller slow cookers will cook faster than larger one.


MAKE CRACKLING

Save the pork skin to make crackling to serve alongside.




Method 2


Ingredients:

- 2-3 pound pork loin

- 1 cup chicken or vegetable broth

- ½ cup soy sauce

- ¼ cup honey

- 2 cloves garlic, minced

- 1 teaspoon ground ginger

- 1 teaspoon onion powder

- 1 teaspoon black pepper

- 2 tablespoons cornstarch

- 2 tablespoons water

- Optional: sliced onions, carrots, and potatoes for additional flavor


Instructions:

1. Place the pork loin in the slow cooker.

2. In a bowl, mix together the broth, soy sauce, honey, garlic, ginger, onion powder, and black pepper. Pour this mixture over the pork loin.

3. If desired, add sliced onions, carrots, and potatoes to the slow cooker.

4. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork loin is tender and cooked through.

5. Once the pork loin is cooked, remove it from the slow cooker and let it rest before slicing.

6. In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the juices in the slow cooker to create a thickened sauce.

7. Serve the sliced pork loin with the sauce drizzled on top. Enjoy your delicious slow cooker pork loin meal!



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