Name: Slow cooker honey & mustard pork loin
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1½ tsp fennel seeds -; 2 garlic cloves -; 5-6 thyme sprigs -; 2 tbsp rapeseed or olive oil -; 1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint) -; 300g shallots -; 1 small celeriac, peeled, quartered and cut into chunks -; 2 eating apples (such as Braeburn or Cox), peeled, cored and cut into wedges -; 150ml white wine -; 250ml chicken or pork stock -; 1 tbsp honey -; 1 tbsp Dijon mustard -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow cooker honey & mustard pork loin

1. 1½ tsp fennel seeds -

2. 2 garlic cloves -

3. 5-6 thyme sprigs -

4. 2 tbsp rapeseed or olive oil -

5. 1.8kg pork loin, skin removed and fat well scored (cut from the thicker end of the joint) -

6. 300g shallots -

7. 1 small celeriac, peeled, quartered and cut into chunks -

8. 2 eating apples (such as Braeburn or Cox), peeled, cored and cut into wedges -

9. 150ml white wine -

10. 250ml chicken or pork stock -

11. 1 tbsp honey -

12. 1 tbsp Dijon mustard -

How to cook deliciously - Slow cooker honey & mustard pork loin

1. Stage

Lightly crush the fennel, garlic and the leaves of 3 thyme sprigs together in a pestle and mortar. Add 1 tbsp oil and season well, then bash to a rough paste. Rub the mixture all over the pork, then cover and chill for at least 2 hrs or up to 24 hrs.

2. Stage

Set the slow cooker to low. Tip the shallots into a heatproof bowl and pour a kettleful of boiling water. Leave to soak for 2 mins, then drain and rinse under cold water until cool enough to handle (this will make them easier to peel). Cut off the roots and remove the papery skins.

3. Stage

Heat the remaining oil in a frying pan or flameproof casserole that's large enough to fit the pork joint. Brown the shallots for a few minutes over a medium heat, then tip into the slow cooker. Add the celeriac and apples, then season well and mix.

4. Stage

Put the pork in the pan and brown really well on all sides, then transfer to the slow cooker fat-side up on top of the vegetable mixture. Pour the wine into the pan and bubble for 1 min. Add the stock, honey and mustard and bubble for 1 min more, then pour the mixture over the pork. Cover and cook on low for 5-6 hrs, turning the meat and stirring the veg halfway through cooking, if you can.

5. Stage

Lift the pork out of the slow cooker, wrap and leave to rest for 10 mins before carving. Serve with the cooked vegetables and some greens, if you like.