For the most tender, flavoursome pork, let your slow cooker do all the work.
Ingredients
- 4 (about 250g each) pork loin cutlets, excess fat trimmed
- Olive oil spray
- 2 Pink Lady apples, quartered, cored
- 1 leek, pale section only, halved lengthways, cut into 4cm pieces
- 3 Red Delight potatoes (see note), cut into 6 wedges
- 1 tablespoon plain flour
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 250ml (1 cup) white wine
- 1 1/2 tablespoons wholegrain mustard
- 2 garlic cloves, crushed
- 1 bunch baby (Dutch) carrots, trimmed, peeled
- 3 small parsnips, peeled, quartered lengthways
- Steamed green round beans, to serve
Method
- Step 1Season pork with salt and pepper. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate. Spray the pan with oil. Cook the apple for 2-3 minutes each side or until browned. Transfer to the plate with the pork. Cook the leek for 1-2 minutes or until light golden.
- Step 2Place 2 pork cutlets in a 5L (20-cup) capacity slow cooker. Top with half the apple, half the leek and half the potato. Place the remaining pork cutlets on top. Top with remaining apple, leek and potato.
- Step 3Place the flour in a jug. Add enough stock to make a smooth paste. Add remaining stock, wine, mustard and garlic. Pour over pork. Cover and cook on high for 3 hours.
- Step 4Add the carrot and parsnip. Cover and cook on low for a further 1 hour or until the vegetables are tender. Divide the pork, apple and vegetables among serving plates. Serve with beans.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1845 kj
Energy
5g
Fat Total
2g
Saturated Fat
6g
Fibre
60g
Protein
138mg
Cholesterol
701.83mg
Sodium
14g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
If unavailable, use Ruby Lou, Royal Blue or Desiree potatoes.
- Author: Kerrie Ray
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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