Thursday, June 28

Slowcooker pork loin with instant apple sauce!

When I was feeling poorly last week - the last thing I could face was anything that was going to take me more than 15 minutes to prepare.  I had very distinct short bursts of energy  - so slowcooker came to my rescue with a pork baked dinner that I didn't need to baste every half hour.

Because really with pork you do have the tendency for it to go dry very quickly and the best pork there out there is the pork that's moist without tasting fatty.  Throwing this in the slowcooker delivers that and then crisp it up in the oven for a shorter period gives you the caramelisation you love.

Putting your potatoes and apples and onions underneath your pork also gives it a gorgeous sweet taste and those potatoes and onions get lovely and caramelised too - not to be missed - and your apples become the build in apple-sauce.. I mean how can you lose?

6 red rascal (or any other hard potato) cut in half
1 large brown onion, cut in quarters
2 large pink lady apple, cut in quarters
1 kg pork loin  - if it is stringed or netted, remove
2 sprigs parsley
1 tb dijon mustard
1 tb brown sugar
2 cloves garlic, finely minced

Cut up all your onion, potato and apples..

Scatter them somewhat evenly on the bottom of your slow cooker

Make your rub by mixing together mustard, garlic, roughly chopped parsley and brown sugar.

Place your pork loin on top of your potatoes, onion and apples, then rub the mixture over the top.  Put the lid on and put it on low heat for 3-4 hours or high for 2 1/2 hours.

If your slowcooker insert is oven proof and actually fits in your oven (Can't wait to move to our new house, bigger oven!) transfer dish to the oven

If not, take out your pork loin and then transfer your veges to an ovenproof dish and then place the pork loin on top.

Turn the oven up to 160 degrees (no lid) for 2 1/2 hours.

The crackling will caramelise as will your potato and onion and make a gorgeous apple gravy in the bottom of your tray  - win!

Looks gorgeous right? Leave to rest for about 10 minutes before carving.

Make yourself some greens and dinner is ready!  The pork will need to sliced thick, it falls apart so easily!

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2 lovely comments:

Maya, Mo and Me on June 28, 2012 at 4:03 PM said... [Reply to this amazing comment]

*cough* meat is written as lamb? lol ;)

profoundlypaul on July 9, 2012 at 7:12 AM said... [Reply to this amazing comment]

Am cooking this for tonight, can't wait. Will be ready by noon, but will have to wait 4 hours till I can eat it.


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