Slow cooker honey & mustard pork loin
- Preparation and cooking time
- Cook: -
- plus at least 2 hrs marinating
- Serves 4 - 6
- 1½ tsp fennel seeds
- 2 garlic cloves
- 5-6 thyme sprigs
- 2 tbsp rapeseed or olive oil
- 1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint)
- 300g shallots
- 1 small celeriac, peeled, quartered and cut into chunks
- 2 eating apples (such as Braeburn or Cox), 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, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.
- STEP 2
Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.
- STEP 3
Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.
- STEP 4
Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.
- STEP 5
Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.