This simple pork dish, elegant enough for company, is made even better by browning the roast and onions before adding them to the slow cooker. Apples, herbs and two kinds of mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the next day. In season, plums, peaches or apricots could be substituted for the apples.
Preparation Time:15 minutes
Cooking Time:6 hours 15 minutes
1 Tbsp (15 mL) canola oil
2 1/2 lb (1.25 Kg) boneless pork loin roast
1 onion, sliced
2 garlic cloves, minced
1/3 cup (75 mL) white wine
2 apples, cored and quartered
3/4 cup (175 mL) chicken stock
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) packed brown sugar
2 tsp (10 mL) yellow mustard seed
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
3 sprigs each fresh rosemary and thyme
Heat a large skillet over medium-high heat. Add the oil. When it is hot, add the pork roast. Brown for about 4 minutes per side, until the meat releases easily from the skillet. Remove the roast to the insert of a large slow cooker. Stir the onions into the skillet and sauté for a few minutes until softened. Add the garlic and cook another few minutes. Scrape the skillet ingredient into the slow cooker.Pour the white wine into the skillet and return it to medium-high heat, scraping up any brown bits from the skillet. Simmer for 2 minutes then pour the wine and brown bits into the slow cooker.Add the remaining ingredients to the slow cooker and cook on low for 6 hours.Remove the pork from the slow cooker and let stand for 15 minutes before slicing. Strain the slow cooker juices into a small saucepan and bring to a boil. Turn the heat down to medium-low and simmer for 10 minutes until slightly reduced.Pour the sauce over the slices of pork roast and serve. The apples and onions have lots of flavour, so be sure to serve them with the pork as well.
Serves: 6-8 (4 oz/125 g) portions)
Recipe courtesy of the Saskatchewan Mustard Development Commission.