Courters' Kitchen: Pork loin in a slow cooker can serve up several meals

COURTERS' KITCHEN

This monthly cooking series features husband and wife team Barry and Kelley Courter.

photo Slow cooked pork loin

KELLEY SAYS: The cold snap over the weekend made it the perfect time for a hearty meal with slow-cooked meat and tender vegetables. This a fairly simple meal to prepare, but it pays several dividends, not the least of which is good eating.

BARRY SAYS: Several times while the pork loin was cooking in the slow cooker, Kelley mentioned that we'd get a couple of good sandwiches out of it later on.

KELLEY: I definitely made this with the idea of getting several meals of it. For the first one, I served it with garlic mashed potatoes with some spinach mixed in. The meat is so tender and tasty.

BARRY: We didn't start using a slow cooker until just a few years ago, but it has become a favorite tool in the kitchen for me. I love the way things like potatoes, carrots and even apples turn out. And, of course, meat in a slow cooker is pretty amazing.

KELLEY: One thing I would do differently is wait to put the fennel and apples in a little later. I thought they were a bit overcooked. But anytime you can cook a large piece of meat in the slow cooker on a Sunday, you have several meals for the rest of the week, and that is very good.

Slow Cooked Pork Loin

3 1/2 pound pork loin roast

2 medium yellow onions, sliced

5 carrots, break into pieces

6 gloves of garlic, sliced

1 large sprig of fresh rosemary

6 fresh sage leaves

2 1/2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 1/2 cups low-sodium chicken broth

1 fresh bulb fennel, sliced

3 large Granny smith apples, cut into wedges

Salt and pepper to taste

In a heavy skillet, add olive oil and pork loin roast to brown slightly. Remove and set aside. To skillet, add onions and sauté until slightly brown. Add garlic. When they start to caramelize, pour in vinegar and chicken stock. Remove from heat.

In a slow cooker, place fresh herbs and carrots and place roast on top. Salt and pepper roast and pour over onion-garlic mixture. Cook on high for 4 to 5 hours until meat is tender.

Add apples and fennel and cook for 30-40 more minutes. Remove pork and let rest before serving.

Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.

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