Pork loin on the bone with peppers in a slow cooker

Votes: 1

Time: 14 hours 20 minutes
Complexity: easily
Servings: 4

This incredibly tender, bone-in pork loin cooked in a slow cooker, infused with the flavor of the marinade, is well worth the time and effort. If necessary, try substituting dried apples with dried apricots, which also produce excellent results. Ice helps cool the marinade faster, reducing the waiting time and allowing you to cook the meat as quickly as possible.

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:

2 cups vegetable broth
1/2 cup plus 2 tsp coarse salt
1/2 cup brown sugar
2 tbsp black peppercorns, lightly crushed
450 g ice (about 4 cups)
4 pork loins on the bone, 2.5-4 cm thick
85 g dried apples
2 tbsp. l. olive oil
1 large onion, cut into strips
1.5 cups chicken broth
1 tbsp coarsely ground black pepper
1 teaspoon dried thyme

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bouillon, brown sugar, black pepper, pork, apple chips, onions, thyme

Cooking the dish according to the recipe:

In a medium saucepan, combine the vegetable broth with 1/2 cup coarse salt, brown sugar, and black peppercorns. Place over medium-high heat. Cook until the salt and sugar dissolve, then remove from heat and add ice. Place the pork steaks with the marinade in a 2-gallon zip-top bag and seal. Place in a plastic container and marinate overnight in the refrigerator.
Remove the loin from the marinade, rinse, and pat dry. Sprinkle both sides with the remaining 2 teaspoons of coarse salt.

Place dried apples in a 5.2-5.7 quart slow cooker.
Heat 1.5 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat. Sear the steaks on both sides until golden brown, about 5-6 minutes per side. Then place the pork in the slow cooker on top of the apples. Add the remaining 1/2 tablespoon olive oil to the skillet, then add the onion and sauté until browned, about 3-4 minutes. Pour in the chicken broth and deglaze. Stir in black pepper and thyme. Pour the mixture into the slow cooker, reduce the heat to high, cover, and cook for 1.5 hours. Reduce the heat to low and continue cooking until the pork is tender and falling off the bone, about 4.5 hours more.

Categories:

recipe / Multicooker / Main courses / Meat / Vegetables and mushrooms / Alton Brown

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