Slow Cooker Parmesan-Sage Pork Loin with Watercress Salad of Sliced Pears, Goat Cheese and Toasted Pine Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds diced red potatoes1 cup chopped onion1 cup chopped celery1 cup chopped carrots1 1/2 cups reduced-sodium chicken broth1/2 cup sherry1 (2-pound) Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, rawSalt and freshly ground black pepper2 tablespoons dried sage1 tablespoon salt-free garlic and herb seasoning1/4 cup freshly grated Parmesan2 tablespoons pine nuts4 cups watercress leaves or Arugula, nasturtium leaves or radish sprouts2 ripe pears, cored and thinly sliced4 ounces crumbled goat cheeseOlive oilSherry vinegar
2006, Show: Quick Fix Meals with Robin Miller
Episode: Turn On, Walk Off
1. Place potatoes, onion, celery, and carrots in bottom of slow-cooker.
2. Pour in chicken broth and sherry.
3. Season the pork all over with salt and black pepper, sage and garlic and herb seasoning.
4. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat.
5. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
6. Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes.
7. Arrange watercress or substitute on salad plates.
8. Top with pear slices, goat cheese and toasted pine nuts.
9. Drizzle with olive oil and sherry vinegar.
10. Slice pork crosswise into 1/2-inch thick slices.
Serve 1/2 of the pork with this meal and reserve second half for another recipe. Serve all of the vegetables from slow-cooker and the broth sauce with pork.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.
Episode: Turn On, Walk Off
1. Place potatoes, onion, celery, and carrots in bottom of slow-cooker.
2. Pour in chicken broth and sherry.
3. Season the pork all over with salt and black pepper, sage and garlic and herb seasoning.
4. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat.
5. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
6. Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes.
7. Arrange watercress or substitute on salad plates.
8. Top with pear slices, goat cheese and toasted pine nuts.
9. Drizzle with olive oil and sherry vinegar.
10. Slice pork crosswise into 1/2-inch thick slices.
Serve 1/2 of the pork with this meal and reserve second half for another recipe. Serve all of the vegetables from slow-cooker and the broth sauce with pork.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 619.9
- Total Fat: 22.6 g
- Cholesterol: 80.7 mg
- Sodium: 723.1 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 8.4 g
- Protein: 37.1 g
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