SLOW COOKER PORK LOIN WITH VEGETABLES 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:

• Place the potatoes and carrots in the bottom of a 6-quart or larger slow cooker. Generously season the pork loin all over with salt and pepper. Place in the slow cooker on top of the vegetables.
• Place the honey, vinegar, broth, and cornstarch in a medium bowl and whisk until smooth. Pour over the pork loin.
• Cook until an instant-read thermometer inserted into the middle of the pork loin registers 155°F, 5 to 6 hours on the LOW setting or 3 to 3 1/2 hours on the high setting. Slice the pork loin and serve with the vegetables and sauce.