Pork loin with carrots and onions in a slow cooker

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 232, total fat 12 G., saturated fats 3 G., proteins 18 G., carbohydrates 12 G., fiber 3 G., cholesterol 55 mg, sodium 507 mg, sugar 5 G.

Lean pork loin often ends up overcooked and dry, but not with a slow cooker! In just thirty minutes, you'll have tender, juicy pork with a crisp crust and a rich, savory sauce with tart and sweet notes. The loin is cooked whole and seared thoroughly on all sides to seal in the juices. Serve thinly sliced with mashed potatoes and drizzled with the sauce from the pan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp light brown sugar
2 tsp. dried dill
2 tsp sweet paprika
1 boneless pork loin weighing 900 g.
2 tablespoons extra-virgin olive oil
3 medium onions, cut into 1 cm wide half rings.
450 g carrots, cut into 2 cm pieces.
1 tbsp tomato paste
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
0.5 cups dry white wine
1 cup lightly salted chicken broth
1 dried bay leaf
2 tablespoons unsalted butter, room temperature
2 tbsp. flour
1/4 cup chopped fresh parsley
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork loin, carrot, white wine, sage, thyme, bay leaf, dill, paprika

Cooking the dish according to the recipe:

In a small bowl, combine brown sugar, dill, paprika, 1.5 teaspoons salt, and 1 teaspoon black pepper, distributing the ingredients evenly. Rub the spice mixture all over the pork loin.
Set the slow cooker to medium-high heat (see Note) and add the olive oil. When the oil is hot, add the pork loin and brown it on all sides, turning with tongs, for about 4 minutes. Transfer to a plate. Add the onion and carrot to the pan and sprinkle with 1/2 teaspoon of salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes.

Add the tomato paste, thyme, and sage. Stir to coat the vegetables. Add the wine and simmer until the liquid has reduced by half, 1-2 minutes. Add the chicken broth and bring to a simmer again. Add the bay leaf to the sauce and place the pork loin in the center (it won't be completely covered).
Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 30 minutes.
Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 10 minutes, being careful not to burn yourself with residual steam, open and remove the lid. Transfer the pork to a cutting board.
Bring the sauce back to a simmer using the sauté setting. In a small bowl, mix the flour and butter with a fork until it forms a paste. Stir the paste into the simmering sauce and cook, stirring, until the sauce thickens, about 1 minute. Remove the bay leaf and add the parsley. Thinly slice the pork and serve with the sauce.

Note

Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Simple recipes for a multicooker / Multicooker / Main courses / Meat / Geoffrey Zakarian

Similar recipes