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Crock pot pork loin roast landaise

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  • Crock pot pork loin roast landaise


    Amounts for half recipe in parentheses.

    2 Tbsp olive oil (1 Tbsp)
    2-1/2 lb boneless center cut pork loin (1-1/4 lb)
    Salt and black pepper to taste
    1 medium onion, diced (1 small)
    2 large cloves garlic (same)
    2 tsp dried thyme (1 tsp)
    2 parsnips, but in 1/4 inch slices (1 parsnip)
    1/4 cup red wine vinegar (2 Tbsp)
    1/4 cup sugar (2 Tbsp)
    1/2 cup Port or Sherry wine (1/4 cup Sherry)
    2 cups chicken broth, divided (1 cup divided)
    2 Tbsp cornstarch (1 Tbsp)
    3 pears, cored and sliced 1/4 inch thick (1-2 pears)
    1-1/2 cups pitted prunes

    Heat olive oil in large saucepan over medium-high heat. Season pork roast with salt and pepper; brown roast on all sides in saucepan. Place roast in Crock Pot.

    Add onion and garlic to saucepan. Cook and stir over medium heat 2 to 3 minutes. Stir in thyme. Transfer to Crock Pot and add parsnips, stir well.

    Combine vinegar and sugar in same saucepan. Cook over medium heat, stirring constantly, until mixture thickens into a syrup. Add port or Sherry and cook one minute more. Add 1-3/4 cups chicken broth (7 ounces). Combine remaining 1/4 cup (2 Tbsp) broth with cornstarch in small bowl. Whisk in cornstarch mixture, and cook until smooth and lightly thickened. Pour into Crock Pot.

    Cover and cook on LOW 8 hours or on HIGH 4 hours. Add pears and prunes during last 30 minutes of cooking.

    Charlene’s notes 8-24-2022: This was excellent and easy. Only thing I would change would be to add some salt to fruit/sauce before starting to cook.