| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 4 servings |
Ingredients
- 2 pounds diced red potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 cup sherry
- 1 (2-pound) pork loin
- Salt and freshly ground black pepper
- 2 tablespoons dried sage
- 1 tablespoon salt-free garlic and herb seasoning
- 1/4 cup freshly grated Parmesan
- 2 tablespoons pine nuts
- 4 cups watercress leaves
- 2 ripe pears, cored and thinly sliced
- 4 ounces crumbled goat cheese
- Olive oil
- Sherry vinegar
Instructions
- Place potatoes, onion, celery, and carrots in bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes. Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted pine nuts. Drizzle with olive oil and sherry vinegar. 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 brothy sauce with pork.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 877 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 52 g |
| Cholesterol | 131 mg |
| Sodium | 1950 mg |
Reviews
I have made this recipe several times and absolutely love it. The house smells so good of sage and sherry while it’s cooking.
OK, for a 3-pound pork loin, double the liquid, use real Parmesan not dust from a can, and replace the dried sage with fresh leaves placed across the top of the pork loin. Cooked on low for 10 hours, and everything was done to perfection. We also added sweet potatoes and other fresh herbs from the garden. Yum!
Other then the smell we couldn’t find anything that we liked about it. It smelled delicious but the taste wasn’t there for us. We took into consideration all of the other reviews about their adjustments and still we weren’t happy with it. Despite the negative reviews we still decided to try it out….. No good. We’ll pay closer attention to our fellow reviewers from now on.
Could be better. I made a few minor modifications. I used a pork tenderloin. It was kind of small and I worried about overcooking, but I took advice here and filled the crockpot with enough broth to nearly cover the tenderloins. I used both chicken and vegetable broth as I didn’t have enough to use just one. I did liberally season with salt as per the suggestions and some seasoning salt. Like some others wasn’t pleased with the smell and the initial taste of the seasoned broth, seemed like it was missing something…so I went on a little smelling tour of my spice cabinet and added some thyme…that’s just what it needed imo. I only cooked it 6 hours. It could go less for a small tenderloin but that doesn’t allow enough time for the broth to season properly and the veggies to get soft. I did stick with red potatoes, easier to soften. I also shredded fresh parm over the meat and veggies when they were on a plate. Not the prettiest dish but it was really good when done.
WARNING – DO NOT MAKE THIS DISH. It is a waste of food, time, and money. After 6 hours on low, the pork was dry and overdone, but the vegetables were not yet cooked through. The pork was overseasoned, and the vegetables and broth were bland. Very disappointing.
I have made this countless times for my family & they love it! I do use more broth then the recipe calls for (i just pour it in until the pork is half covered) which maybe helps keep the loin moist. I turn the cooker on low and leave it on all day…
I buy the loin at Costco & cut it into 3rds – even more savings!
I made the recipe today. The roast was cooked in 4 hours on low in my slow cooker. I checked the internal temp and it was done! Any longer and it would have been dried out and tough. However, the cheesy top was pale and pastey looking – not golden and lovely like on TV. I place my roast in an oven proof dish and slid it under the broiler for a few minutes – voila – a toasty golden crust. I have a large AlClad slow cooker with the stovetop safe insert.
The flavors were excellent. Unfortunately, the pork loin came out dry, even though it was surrounded by liquid as it cooked all day Next time I will try with a pork tenderloin instead of a pork loin.
I made this dish 3 times and every time it came out great!! Easy and cheep to make!!! Great dish on a cold rainy night,just light the candles and pour the wine and it will feel like you are in a five star restaurant!!!
This recipe unfortunately wasnt a good one for Robin. I dont feel this cut of pork was the best for a slow cooker. It came out tough and had no flavor at all. the salad was decent though.