Slow Cooker Roast Pork is super-easy to make and the pork turns out tender, moist and delicious! This pork loin recipe is sure to become a family favorite.
480ml(2 cups) stock made with 1 beef and 1 chicken stock cube
For the Gravy
2tbspbutter
2tbspflour
80ml(⅓ cup) red wine or brandy
All the liquid from slow cooker, strained
2tbspWorcestershire sauce
1tspDijon mustard(optional)
Instructions
Combine the rub ingredients and press them into the pork loin, on both sides.
Heat the oil in a large skillet and the pork over high heat, for 2-3 minutes per side or until it has a nice colour.
Add the vegetables and apple to the slow cooker. Top with the sherry, stock and add the pork. Cover and cook on LOW setting for 6-8 hours or until the pork registers 65C (over 145F). The cooking time will depend somewhat on the size of the pork loin (as you can see mine was large) so using a digital thermometer is recommended.
Transfer the pork onto a platter and cover loosely with foil. Rest the joint while you prepare the gravy.
Make the gravy. Strain the liquid from the slow cooker and discard the vegetables apart from the carrots.
Melt the butter in a saucepan and stir in the flour to make a roux. Cook, stirring, for a couple of minutes and gradually add the wine.
Stir in the reserved cooking juices, slowly, and simmer the gravy until it starts to reduce.
Add the Worcestershire sauce and stir in the mustard. Have a taste – you might need to add salt and pepper.
Slice the pork and serve with the carrots, mash or roast potatoes and the gravy. So delicious!!