Slow Cooker Roast Pork
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker pork tenderloin roast rubbed with spices and cooked with root vegetables and apples until tender and moist, finished with a wine-based sauce. A reliable, elegant main course that requires minimal effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tsp brown sugar
- 2 tsp caraway seeds
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp mixed herbs ((I used Herbes de Provence))
- 1.8 kg (4 pounds) pork loin
- 2-3 tbsp vegetable oil (to sear the pork)
- 4 celery stalks (, cut into thirds)
- 4 carrots (, peeled)
- 2 apples (, cored and quartered)
- 2 parsnips (, halved (optional))
- 2 onions (, halved, skin on)
- 2 bay leaves
- 80 ml (⅓ cup) sherry, cider or apple juice
- 480 ml (2 cups) stock (made with 1 beef and 1 chicken stock cube)
- 2 tbsp butter
- 2 tbsp flour
- 80 ml (⅓ cup) red wine or brandy
- All the liquid from slow cooker (, strained)
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard ((optional))
At a glance
PER SERVING · TIME 510M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 1245mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1202mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.