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 -

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.