PORK LOIN IN SLOW COOKER RECIPE RECIPES

Steps:

• 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).
• 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.
• 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.
• 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.

Steps:

• Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
• In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
• To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.