SLOW COOKING PORK LOIN IN OVEN RECIPES

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ROAST PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES



Roast Pork Loin | Pork Recipes | Jamie Oliver Recipes image

Spanish flavours are awesome with the slow-roast pork loin – try stuffing it into some warm pittas

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 18

2 kg higher-welfare rib-end loin of pork skin on, French-trimmed
sea salt
freshly ground black pepper
5 teaspoons smoked paprika
1 lemon juice of
olive oil
3 red onions finely sliced
6-8 fresh red, yellow and green chillies
120 g small whole iberico chorizo sausages thickly sliced
6 bay leaves
2 sprigs fresh rosemary finely chopped
3 x 400 g good-quality tinned plum tomatoes roughly chopped
2 handfuls fresh ripe tomatoes halved
4 x 410 g tinned black-eyed beans drained
5 cloves garlic peeled and finely chopped
1 handful fresh flat-leaf parsley chopped
red wine vinegar
soured cream to serve

Steps:

    1. Preheat your oven to 240ºC/475ºF/gas 9. First, score the skin of the pork in a criss-cross pattern every 1cm/½ inch with a sharp knife, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up.
    2. Remove the meat from the oven, turning the heat down to 180ºC/350ºF/gas 4. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, whole chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or so or until the skin is crispy and the meat is meltingly tender.
    3. When cooked, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream.

Nutrition Facts : Calories 906 calories, FatContent 51.5 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 53.8 g protein, CarbohydrateContent 46.8 g carbohydrate, SugarContent 10.5 g sugar, SodiumContent 1.17 g salt, FiberContent 15.6 g fibre

SLOW COOKER PORK LOIN - KITCHN



Slow Cooker Pork Loin - Kitchn image

This slow cooker pork loin is cooked over a bed of thick-cut carrots and red potatoes with a sweet and tangy sauce to bring it all together.

Provided by Kelli Foster

Categories     Main dish    Dinner

Total Time 21900S

Prep Time 300S

Cook Time 21600S

Yield 6

Number Of Ingredients 9

1 pound baby red potatoes, halved
1 pound carrots, peeled and cut into 1-inch pieces
1 (2- to 3-pound) boneless pork loin
Kosher salt
Freshly ground pepper
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup low-sodium chicken broth
1 tablespoon cornstarch

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.

Nutrition Facts : SaturatedFatContent 2.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 34.8 g, SugarContent 17.8 g, ServingSize Serves 6, ProteinContent 36.4 g, FatContent 13.6 g, Calories 409 cal, SodiumContent 146.7 mg, FiberContent 3.7 g, CholesterolContent 0 mg

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SLOW COOKED PORK LOIN - BIGOVEN.COM
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From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 243 calories per serving
  • "Preheat oven to 250 degrees. In bowl, stir together all rub ingredients. Rub the pork loin all over generously with olive oil then rub the roast all over with the rub. Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours. Place roast in a foil-lined shallow roasting pan. Roast uncovered until the internal temperature is 150 degrees. ** The cooking time will vary depending on the size of your roast. I let my roast cook at 250 for about 3 hours and then another hour at 275."
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    1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 220°C/425°F/gas 7.
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