PORK LOIN MARINADE FOR BAKING RECIPES

PORK LOIN RECIPES | TESCO REAL FOOD

Pork loin recipes | Tesco Real Food image

From classic roasts to easy traybakes, we've got tasty pork loin recipes for everyone to enjoy.

Provided by Tesco Real Food

Ingredients

SLOW COOKER PORK LOIN RECIPE | BBC GOOD FOOD

Slow cooker pork loin recipe | BBC Good Food image

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.

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield Serves 4-6

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 597 calories, FatContent 41 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.7 milligram of sodium

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1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
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