Slow cooker pork loin served with veg

Slow cooker pork loin

  • Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus marinade time
  • Easy
  • Serves 4-6

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

  • Freezable
Nutrition: Per serving (6)
NutrientUnit
kcal597
fat41g
saturates13g
carbs9g
sugars9g
fibre4g
protein42g
salt0.7g
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Ingredients

Method

  • 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.

Goes well with

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    Rating: 5 out of 5.11 ratings
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