Deliciously tender individual portions of slow cooker pork loin in a cider, honey and mustard glaze are guaranteed to please the mob!
Pork Loin For Two!
You are going to love this recipe whether you are cooking for a crowd or for two!
It is often challenging to work out how to cook larger pieces of meat for a couple of people. Sure leftovers are great but all too often they go to waste.
This recipe sees a smaller piece of pork loin cooked in individual portions.
The long and slow cooking time leads to the most wonderfully moist and juicy pork.
And when that juiciness is powered by cider, hard cider for my US readers and English mustard you know you are in for a treat.
Buying the Pork.
The pork loin is the “eye” of meat that you get when you buy a pork chop.
It is fairly lean and as such if you are not careful it can dry out.
I usually purchase a complete loin and then portion it up into 350g-400g portions.
I would use this as a serving for two, on the high side but hey I’m greedy.
The pork loin tapers at one end of the cut of meat and I usually use this part for this recipe.
It tends to have a little more fat which helps the meat moist.
But it also means you get a thicker cut for the same weight. This again helps moisture retention but it also means a better-looking dish.
You could use any part of the loin you can get your hands on too.
Cooking Hints and Serving Suggestions.
This recipe works just as well bone-in pork chops as it does boneless pork loin.
Just ensure you have thick-cut chops and then cook for an extra hour.
I once again use a reduction of the cooking liquid to form my glaze. You just do not get enough evaporation in a slow cooker to form a rich and bold sauce.
It is a similar technique to the one I used in my slow cooker daube of beef.
Use a wide based, heavy bottomed pan and heat it up really hot. Then pour in the sauce and hard boil to reduce, make sure your extraction is on!
As you can see from the pictures, I love to serve this pork loin recipe with creamed leeks.
The sweet and rich sauce is the perfect counterpoint to the rich and creamy, mild onion flavour from the leeks.
- 350 g Pork Loin
- 400 ml Cider
- 350 ml Chicken Stock
- 1 Tbsp English Mustard
- 1 Onion
- 4 Cloves Garlic
- 2 Bay Leaves
- Salt to taste
- Black Pepper to taste
- 1 Tbsp Honey
- Turn your slow cooker onto low.
- Pour in the stock, cider and mustard and stir until completely combined.
- Cut the pork tenderloin into half and season with salt and pepper.
- Add it to the slow cooker.
- Cut the onion in half and throw it into the slow cooker, do not both to peel but clean up the root.
- Then bash the garlic with a back of a knife and add that too.
- Add in the bay leaves and cook for 5 hours on low.
- Heat frying pan over a high heat and remove 250 ml of the cooking liquid from the slow cooker.
- When the pan is hot add the liquid through a sieve and reduce by 3/4s.
- Add in the honey and stir to dissolve.
- Finally, add the pork to the pan and toss to coat in the glaze.
I like to add lots of snipped chives to the top when serving.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 566 Total Fat: 18g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 145mg Sodium: 721mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 34g Sugar Alcohols: 0g Protein: 52g