Slow Cooker Pork Loin with Apple, Fennel and Huckleberry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 462.4
- Total Fat: 19.3 g
- Cholesterol: 100.6 mg
- Sodium: 286.3 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.0 g
- Protein: 41.3 g
View full nutritional breakdown of Slow Cooker Pork Loin with Apple, Fennel and Huckleberry calories by ingredient
Introduction
Adapted from MyRecipes.com https://www.myrecipes.com/recipe/pork-loin-fennel-apple-cranberry
I used ingredients I had on hand, including a lean pork loin that weighed 1.875 pounds (30 ounces). You can makeover this recipe and put the weight of your pork loin in the calculation as appropriate.
Cooked in Slow Cooker on Low Setting, 6 hours (7 hours for larger cuts of pork loin).
Have aluminum foil on hand to tent it, in the last step. Adapted from MyRecipes.com https://www.myrecipes.com/recipe/pork-loin
-fennel-apple-cranberry
I used ingredients I had on hand, including a lean pork loin that weighed 1.875 pounds (30 ounces). You can makeover this recipe and put the weight of your pork loin in the calculation as appropriate.
Cooked in Slow Cooker on Low Setting, 6 hours (7 hours for larger cuts of pork loin).
Have aluminum foil on hand to tent it, in the last step.
Number of Servings: 6
Ingredients
-
2 large (3-1/4" dia) red Apples, fresh with skin, cored and sliced, (sweet or tart, honeycrisp or Macintosh)
1 whole Fennel bulb, stalk and leaves (medium to large) washed and sliced
30 oz Pork, fresh, loin, center cut boneless, lean
1 tsp Pink Himalayan Sea Salt
.5 tsp Pepper, black
0.25 cup 100% Unbleached White Whole Wheat Flour
2 tbsp Extra Virgin Olive Oil
1 cup Vegetable Broth
4 tbsp Huckleberry Preserves, no sugar added
10 oz Onion, sweet, raw (one large onion) peeled and sliced rings
Tips
For accurate calorie and nutrition counting, weigh your portion before consuming.
Directions
Place apple and fennel in a 6-quart or larger slow cooker pot, season with salt and pepper.
Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow dish. Dredge pork in flour. Warm oil in a skillet over medium-high heat. Cook pork, turning once, until browned each and all sides, about 10-12 minutes. Transfer pork loin to the slow cooker on top of the apple and fennel.
Sauté onion 3 minutes. Stir in broth; bring to a boil. Cook until reduced by half, about 5 minutes. Reduce heat to low; stir in huckleberry preserves. Pour over pork. Spoon a little apple and fennel on top of the pork.
Cover the slow cooker; cook on Low Setting until pork is fork-tender, about 6 hours. Transfer pork to a cutting board. Tent (cover high up) with aluminum foil; let sit for 10 minutes. Slice the pork into 6 pieces, approx 5 ounces each. Arrange on a platter with apples and fennel. Skim fat from liquid. Spoon sauce over pork.
Serving Size: makes six, 5 oz portions
Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow dish. Dredge pork in flour. Warm oil in a skillet over medium-high heat. Cook pork, turning once, until browned each and all sides, about 10-12 minutes. Transfer pork loin to the slow cooker on top of the apple and fennel.
Sauté onion 3 minutes. Stir in broth; bring to a boil. Cook until reduced by half, about 5 minutes. Reduce heat to low; stir in huckleberry preserves. Pour over pork. Spoon a little apple and fennel on top of the pork.
Cover the slow cooker; cook on Low Setting until pork is fork-tender, about 6 hours. Transfer pork to a cutting board. Tent (cover high up) with aluminum foil; let sit for 10 minutes. Slice the pork into 6 pieces, approx 5 ounces each. Arrange on a platter with apples and fennel. Skim fat from liquid. Spoon sauce over pork.
Serving Size: makes six, 5 oz portions
