Slow Cooker Pork Loin

As we had Monday off work we spent the time on board Naughty-Cal, which after a quick cruise out to Saxilby, gave us the chance to break the slow cooker out for the first time in a long while.

We decided to give it a go with a small pork loin joint, accompanied by some new potatoes, stuffing balls and asparagus. To prepare the meat we seasoned well with pepper but other than that didn’t do too much with it, letting the natural flavours of the pork do the talking. We par boiled the potatoes as the meat wouldn’t take long in the slow cooker, then stuck the pork loin fat side up in the pot surrounded by the potatoes. As the pork fat melted it surrounded the potatoes giving them a lovely flavour and texture. About an hour before the meat was ready we added the stuffing balls and the asparagus to the pot. Total cooking time for the meal was about 4 hours on a high heat.

The end result was a succulent joint of pork which was melt in the mouth served with perfectly cooked stuffing and vegetables. The pork fat had melted through the meat keeping it moist and juicy and had also coated the spuds which gave them a great flavour. This is a dish we shall certainly be making again in the near future.

Now that the winter months are drawing in we will be making more use of the slow cooker again to rustle up some more delicious dishes. So keep tuned in to find out which dishes work and which dishes don’t work so well.