Updated : Feb 15, 2018 in recipes

Pork tenderloin slow cooker

Pork tenderloin slow cooker

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

Nutrition and additional data

Nutrition: Per serving (six)


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Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Include one 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 reduced heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until great ample to handle – this will make them easier to peel. Cut off the root and eliminate the papery skins. Heat the remaining oil in a large casserole or frying pan big sufficient to match the pork. Brown the shallots for a handful of mins then tip into the slow cooker. Add the celeriac and apples, season nicely and give them a combine.

Brown the pork in the very same pan, on all sides, not forgetting the ends. Sit on prime of the veg and apples, unwanted fat-side up, nestling the joint in a small 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 one more min, then pour more than the pork. Cover with a lid and cook on low for five-six hrs (depending on slow cooker size), turning the pork and stirring the veg halfway via cooking.

Take away the pork, wrap in foil and depart to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

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