Slow Cooker Parmesan-Sage Pork Loin with Watercress Salad of Sliced Pears, Goat Cheese and Toasted Pine Nuts

By joanmarie

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, fresh, loin, top loin (chops), boneless, separable lean and fat, raw
• 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 or Arugula, nasturtium leaves or radish sprouts
• 2 ripe pears, cored and thinly sliced
• 4 ounces crumbled goat cheese
• Olive oil
• Sherry vinegar

Details

Preparation time 20mins
Cooking time 360mins

Preparation

Step 1

1. Place potatoes, onion, celery, and carrots in bottom of slow-cooker.
2. Pour in chicken broth and sherry.
3. Season the pork all over with salt and black pepper, sage and garlic and herb seasoning.
4. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat.
5. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

6. Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes.
7. Arrange watercress or substitute on salad plates.
8. Top with pear slices, goat cheese and toasted pine nuts.
9. Drizzle with olive oil and sherry vinegar.

10. 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 broth sauce with pork.

Number of Servings: 4